What about making something that doesn’t require any special knowledge, not even a stand mixer or any other special equipment and still you can have that exotic thing. Yes, a no-knead bread is the simplest recipe you can learn while learning how to bake. The recipe is absolutely easy-to-follow and forgiving.
If you don’t know what is this all about or you don’t know about the correct ratios or anything. Here we have written about everything you want to know about no-knead bread. Let’s start with some important steps to ponder before you learn about the recipe.
Important Steps for No-Knead Bread
Wet Shaggy Dough
You can make this bread completely by your hands but make sure you don’t end up with a bouncy ball of bread dough. Wet dough and the long rise are just perfect to create proteins and gluten without kneading. Don’t get panic if you get sticky, a bit shaggy and rough dough because that’s what you want for the correct bread.
Give it a Long Rise
You need to give a long rise for no-knead bread, although most of the recipes call for an overnight rise. But you can prepare it in no more than 6 hours by just adding a little more yeast to it. Ensure that your dough is covered and should be kept in a warm, room-temperature environment.
Use Parchment Paper
Parchment paper helps you to shape your dough into round loaf and also, it will be easier for you to load and unload the bread from the oven. Make sure you shape the dough in a tighter round in order to get a high-rise.
Use a Dutch Oven
Make sure that you either bake your bread in an oven-safe pot or Dutch oven. Well, a Dutch oven is highly recommended because the oven holds the heat well and also keeps the steam inside the pot to give your bread a crisper crust.
Now, let’s learn how to make no-knead bread:
Before we start the recipe, here’s an important point to consider. You can make or modify this particular recipe into loaves of any size. You just have to be careful about the ratio of ingredients. It should be like 100 parts flour, 1 part instant yeast, 1.5 parts salt, and 70 parts water.
Ingredients you’ll need
- 300 grams bread flour or all-purpose flour
- 5 grams salt
- 3 grams yeast
- 210 grams of water
How to make it
- Let’s start with adding salt, yeast, and flour together in a large bowl and whisk to combine. Use a wooden spoon, add water and stir it until no dry flour remains. Cover the bowl tightly using plastic wrap and let it rest at room temperature for around 12 hours. It will be better if kept for 24 hours.
- Now keep the container into the refrigerator and let it be there for at least 3-5 days.
- Take your dough out of the refrigerator and tip the dough onto the well-floured surface. Turn the dough for at least one or two times to form into loaf shape. Now you need to cover it with a well-floured towel and let it rise at room temperature for around 2-4 hours.
- Meanwhile, you can adjust the oven rack to the lower-middle position and also don’t forget to preheat your oven at 450ᵒ F along with a heavy cast-iron or stainless Dutch oven kept inside it.
- After your dough has risen, use a floured knife to slash top into 2-3 ½ inch deep slashes. Then you need to take the Dutch oven out from the oven and work very fast, drop the dough inside. Again put the lid on the Dutch oven and keep back to the oven.
Now you can bake the bread for about 15 minutes, then remove the lid and start baking it again for 30- 45 minutes more until the center of your bread reads 209ᵒ F on the instant-read thermometer. Remember that the time can vary depending on the shape of the loaf.
- Now, you need to remove the Dutch oven and use a spatula or a pair of tongs to remove the loaf of bread. Let it rest of the wire rack for about 15 minutes before you slice it or serve.
- The best thing about the unused bread is that you can even keep it at room temperature by wrapping it with the foil for 3 days. But remember you cannot refresh it in a hot oven or toaster before serving.