When I started baking bread last year I absolutely fell in love with no knead bread. I am a big proponent for making everything we eat from scratch, as much as I can at least. The idea of whole food has a huge following and it makes sense. Eating food that isn’t processed and is an ingredient itself. Makes sense right? So why is it so hard to do? Cost and convenience is why my family had always turned to a grocery store loaf.
Bread has been around for thousands of years. Leavened bread was actually created by pure luck! Bread was originally composed of just flour, water, and salt. Pretty simple! When exposed to yeast the bread begins to bubble on the surface and when baked the bread rises and has the fluffy insides we have grown to love.
Bread takes time and requires kneading. While no knead bread can take 12-18 hours to make, it requires little effort on your part. Simply mix flour, water, yeast, and salt together and let the dough rise for 12-18 hours. Once the rise is complete you toss it into a dutch oven and bake. It forms a crunchy crust on the outside and a warm fluffy center on the inside!
Here is my favorite recipe: Continue reading