No Knead Bread
No Knead Bread
Ingredients
- 3 cups bread, strong white or plain flour
- 1 tablespoon yeast
- 1 teaspoon salt
- 1 1/2 cups warm water, not too hot
Instructions
- 1
Add the flour, yeast, salt, and warm water to a large bowl. Mix with a wooden spoon until all ingredients are combined and you have a wet, sticky dough. Do not knead.
⏱️ 3 min
- 2
Cover the bowl with a tea towel and leave the dough to rise at room temperature for 1 hour, or longer if desired. The dough should double in size and have bubbles on the surface.
⏱️ 60 min
- 3
Once risen, use a spoon to gently pull the edges of the dough towards the center, forming it into a rough ball shape within the bowl.
⏱️ 2 min
- 4
Lightly dust a clean surface with flour. Scrape the dough out of the bowl onto the floured surface. Gently form the dough into a ball using your hands, a spoon, or a bread scraper. Do not over-fold or knead the dough; it should remain slightly loose. Avoid adding more flour at this stage.
⏱️ 3 min
- 5
Line a bowl with parchment paper and carefully transfer the dough ball into the parchment-lined bowl. Cover the bowl.
⏱️ 2 min
- 6
Let the dough rest on the countertop for an additional 10-15 minutes.
⏱️ 15 min
- 7
While the dough is resting, preheat your oven to 230°C (450°F). Place a Dutch oven, an oven-proof pan, or a bread tin with its lid into the oven and heat for 10 minutes.
⏱️ 10 min•🌡️ 230
- 8
Carefully remove the hot pot from the oven. Dust the top of the dough with a little flour and, if desired, score the top with a sharp knife.
⏱️ 1 min
- 9
Using the parchment paper, carefully transfer the dough into the preheated pot. Cover the pot with an oven-safe lid (or another oven-safe bowl/baking sheet).
⏱️ 1 min
- 10
Bake the covered bread for 30 minutes.
⏱️ 30 min•🌡️ 230
- 11
Remove the lid from the pot and continue to bake for another 10 minutes, or until the crust is golden brown and crispy.
⏱️ 10 min•🌡️ 230
- 12
Carefully remove the bread from the oven and transfer it to a wire rack. Allow the bread to cool completely before slicing to prevent a gummy texture.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
No Knead Bread
- 3 cups bread, strong white or plain flour
- 1 tablespoon yeast
- 1 teaspoon salt
- 1 1/2 cups warm water, not too hot
Instructions
- 1
Add the flour, yeast, salt, and warm water to a large bowl. Mix with a wooden spoon until all ingredients are combined and you have a wet, sticky dough. Do not knead.
⏱️ 3 min - 2
Cover the bowl with a tea towel and leave the dough to rise at room temperature for 1 hour, or longer if desired. The dough should double in size and have bubbles on the surface.
⏱️ 60 min - 3
Once risen, use a spoon to gently pull the edges of the dough towards the center, forming it into a rough ball shape within the bowl.
⏱️ 2 min - 4
Lightly dust a clean surface with flour. Scrape the dough out of the bowl onto the floured surface. Gently form the dough into a ball using your hands, a spoon, or a bread scraper. Do not over-fold or knead the dough; it should remain slightly loose. Avoid adding more flour at this stage.
⏱️ 3 min - 5
Line a bowl with parchment paper and carefully transfer the dough ball into the parchment-lined bowl. Cover the bowl.
⏱️ 2 min - 6
Let the dough rest on the countertop for an additional 10-15 minutes.
⏱️ 15 min - 7
While the dough is resting, preheat your oven to 230°C (450°F). Place a Dutch oven, an oven-proof pan, or a bread tin with its lid into the oven and heat for 10 minutes.
⏱️ 10 min•🌡️ 230 - 8
Carefully remove the hot pot from the oven. Dust the top of the dough with a little flour and, if desired, score the top with a sharp knife.
⏱️ 1 min - 9
Using the parchment paper, carefully transfer the dough into the preheated pot. Cover the pot with an oven-safe lid (or another oven-safe bowl/baking sheet).
⏱️ 1 min - 10
Bake the covered bread for 30 minutes.
⏱️ 30 min•🌡️ 230 - 11
Remove the lid from the pot and continue to bake for another 10 minutes, or until the crust is golden brown and crispy.
⏱️ 10 min•🌡️ 230 - 12
Carefully remove the bread from the oven and transfer it to a wire rack. Allow the bread to cool completely before slicing to prevent a gummy texture.
⏱️ 30 min