No Need to Knead Bread

Seen as my “name” is Baking Nana  I thought I would start off with a post about baking bread. 

Yeast can be intimidating, but it does not have to be.  

There are a lot of methods and types of bread but they all utilize the same basic ingredients.

Bread flour, yeast and water and a little practice  is all is takes. 

How simple is that?

    No-Knead Artisan Style Bread 015

OK – Not convinced, let me show you how easy it can be.

Bread Baking 041

Like I said, you just have to have flour, yeast, salt and water.

I buy my yeast in bulk, hence the jar.

 To cut costs I buy my unbleached bread flour in 25 lb bags. A 5 lb bag of flour is less than $3.00 so if you want to start on a smaller scale it is still very affordable. 

Mix flour, salt, yeast and water together until it forms a shaggy mass

Bread Baking 062

There is no need to knead the dough.

(Don’t you love the pun….)

Cover the bowl and let it sit – that is all – just let it sit, on the counter – ignore it.  

The next day or whenever you get around to it….. dump it out. 

I use a full sheet silpat baking mat  – but any clean surface will do.

The dough is going to be very sticky so whatever surface you use, flour it well.  

Bread Baking 014

Flour the mat well and flour the top of the dough well. I use a fine mesh sieve. Bread Baking 016 

Bread Baking 018

Bread Baking 019Bread Baking 020

Gently pull the dough into a rough rectangle.  Fold the rectangle in thirds like a letter.

Bread Baking 021

Bread Baking 022

Fold the dough in thirds again so it looks like a rough square.

Bread Baking 023

Gently turn the dough to make a round.

Bread Baking 030

At this point, spray  a 1/2 sheet or parchment paper with cooking spray and place the dough on it to rise for an hour or two, until doubled in size.  Cover it with a floured cloth or sprayed plastic wrap.

Let rest and rise while you pre-heat your oven and baking vessel to 450.

Place into the oven a dutch oven or heavy lidded pot.  I use a Le Creuset like this one.

Pot for bread 001

Now this is where it can get tricky – the pan is really hot – use good potholders!

Remove the pan from the oven and place on a heat proof surface.

Bread #2 005

 

Carefully plop the dough into the hot pan, cover with the hot lid and into the 450 oven for 20 minutes covered.  Remove lid and bake an additional 20 – 30 minutes.   

Bread #2 008

Bread #2 018

The internal temperature of the bread should be at least 200 degrees.

Place bread on a cooling rack, covered with a clean cotton towel for at least 20 minutes.

This rest / cooling time is important because the bread actually finishes cooking.  

Slicing while too hot will make for a gooey smashed loaf of bread.  

Bread with the Slicer 001

Slice and enjoy!

No Knead Bread
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Although this bread dough takes time, there is very little actual hands on time involved. A crunchy crust and a soft interior makes this the perfect bread for soups and chili.
Servings Prep Time
1loaf 15minutes
Cook Time
40minutes
Servings Prep Time
1loaf 15minutes
Cook Time
40minutes
No Knead Bread
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Although this bread dough takes time, there is very little actual hands on time involved. A crunchy crust and a soft interior makes this the perfect bread for soups and chili.
Servings Prep Time
1loaf 15minutes
Cook Time
40minutes
Servings Prep Time
1loaf 15minutes
Cook Time
40minutes
Ingredients
Servings: loaf
Units:
Instructions
  1. Mix flour, yeast, salt and warm water together in a large bowl. Stir to combine until you have a shaggy dough. Cover with plastic wrap and allow to sit on the counter for about 12 hours.
  2. Scrape the dough gently onto a well floured surface. Sprinkle the top with a fine dusting on flour and allow to rest for 10 - 15 minutes.
  3. Stretch the dough into a rectangle and fold like a letter into thirds. Fold into thirds again to form a square. With floured hands, gently turn the square into a round.
  4. Preheat oven to 450° - Place an oven proof baking vessel into the oven. Allow the dough to rise for about 1 hours while the oven and pot heats.
  5. Carefully remove the pot from the oven onto a heat proof surface, remove lid and dump the dough into the heated pot. Replace lid.
  6. Bake for 20 minutes, covered, remove the lid and continue baking for an additional 20 - 30 minutes or until the internal temperature of the bread is at least 200 degrees.
  7. Remove from oven and slide onto a cooling rack, cover with a clean cotton towel and allow to cool 20 minutes before slicing.
Recipe Notes

For a step by step tutorial click here.   No Knead Bread

 

Share this Recipe
Powered byWP Ultimate Recipe

 

Posted in Real Food Tagged , permalink

About Baking Nana

Each morning my granddaughter Sarah calls to ask, "Watcha doing, Nana? Are you baking Nana?" Hence my "name" Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don't bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.

Comments

No Need to Knead Bread — 32 Comments

  1. I need a dutch oven… this looks yummy. Prefect with some homemade stew or soup… come ON autumn!

    • The pan that I featured here is a Le Creuset, which I have had for years. I think they might be pretty pricey but I am certain a cast iron dutch oven would do the trick. I can’t wait for cooler autumn days!

  2. My comment disappeared. So, I will comment again. The bread looks easy and I love the step by step photos! Good luck with your blog!

    • Thanks Lela – your comment was just awaiting moderation. Now that you have been approved your comments won’t be moderated any more. It is just a way to prevent spam. Thanks for stopping in.

  3. I love the step by step photos. This recipe takes the guesswork out of how long to knead because it doesn’t need any! Thanks for the recipe.

  4. I haven’t been baking bread lately because of this hot weather, we have about another 6 weeks before it starts to cool down. But this just might tempt me to get going early in the morning and give this a try. Looks delicious.

    • OMG – – I am “yeastphobic” – – I’ve tried so many times – and failed miserably – – – but with your write up and pictures – – I’m going to give this another shot!!! Thanks for making this “tryable” again!

    • Oh, I can’t WAIT for Fall weather. It is still very hot here. I have been baking my bread on the gas BBQ outside. I think I feel another blog post coming on!