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:
No Knead Bread
- 3 cups of bread flour (AP flour can be used here as well)
- 1 1/3 cups of water at 115 degrees
- 1/4 tsp yeast
- 1 1/4 tsp salt
Stir together the yeast and warm water. Allow to sit for approximately 5 minutes until foamy on the surface. I mix the flour and salt together before combining them with the yeast and water. Mix the flour and water mixture together with a wooden spoon or spatula until it creates a wet dough. The surface should be tacky. If yours is not just add more water until it is. If it is too wet add a dusting of flour and stir a little more. Cover your dough with plastic wrap and let it sit out for at least 12 hours.
I make my dough in the evening and let it sit over night. In the morning I warm up the oven to 475F with the dutch oven inside. I want the dutch oven to be as hot as possible when the dough is added (don’t forget the lid). It helps to speed up the phase change of water to gas inside which gives the dough its crunchy outside.
Even if you are a beginner baker this recipe is for you! It is simple and requires very little elbow grease. This loaf also only cost us ~$1.00 and the ingredients are organic or GMO free. This is much cheaper than most conventional loaves, fresher, and tastes way better.
Do you have any great bread recipes? I am always looking for a new one to try out.