Pirate Kitchen

No Knead Bread

Baking, Breads, General | January 16, 2012 | By

No Knead Bread

Last year has overlapped into the New Year and good things continue. This bread is both the perfect recipe and theme for my first post of the year: Simplicity. Over the years, my intensity level has come way down and I’m less focused on perfection and “getting it right”. From that perspective, not much can really go wrong! Who knew how much fun relaxing could be? The first time I made this bread, it was easy, delicious and gone in a few hours. YUM. I can’t believe how good it is. The last time (which was the second time) I made it I increased the salt a bit and well, *wow*. Before I knew what was happening, I’d cut both ends off and eaten them. There’s been a lot of internet activity about this bread phenomenon since 2006. Check this one out. So, make the bread, sit back, relax and enjoy. Happy New Year.

Today was a perfect morning to crank the oven up to 450 and bake more bread. It was 7 a.m. and a whopping 18 degrees outside when I took these photos….brrrrrrr chilly!

Sunrise Moon

Winter Sunrise

I love how messy the first step looks. Doesn’t look like it will amount to much, does it?

Bread Mixins

Oh, but it will and it’s on the rise.

Rising Dough

The dough has risen! The dough has risen

Mmmmmm…fresh from the oven.

No Knead Bread fresh from the oven

Later today it’s hovering at about 20 degrees – not much warmer than this morning. Crusty bread and hot cocoa anyone?

Ice at the Curb

 

No Knead Bread
Special Equipment:  Dutch Oven (5 quart or larger cast iron, Pyrex, enamel – needs to withstand 450 degrees and have a cover)

Ingredients

  • 3 Cups bread flour
  • 1/4 teaspoon instant yeast
  • 1 teaspoon fine table salt (or 3/4 tablespoon kosher salt)
  • 1 1/2 Cups warm water

Mix dough the night before: Combine the flour, yeast, salt and warm water in a big bowl or dutch oven until it’s a big, sticky, doughy mess (see photo above). Don’t try to make it pretty – it will come together. Cover with plastic wrap and let sit on a countertop for 12-20 hours.

The next day:  The dough will be wet and bubbly (see photo above). Using either your wet hands or a wet spatula, dump the dough out onto a floured surface. Fold the ends of the dough over into a roughly roundish shape. Generously dust a cotton (not terrycloth) dish towel and set inside a large bowl with the ends hanging out. Set the dough seam side down on top of the towel and fold over the dough. Set the bowl aside to nap for 2 hours. After about 1 ½ hours, put the covered pot into the oven (empty) and preheat to 450 degrees.

Bake:  The dough should have doubled in size by now.  Remove the pot from the oven (carefully – it’s screamin’ hot!) and holding the towel, dump the dough into the pot.  It doesn’t matter how it lands, but should be in the center and can be nudged into place.  Cover and bake 30 minutes.  Uncover and bake another 15 – 20 minutes or until the crust is gorgeously golden and crusty.  Remove to a rack, slice and eat!

Credit: Sullivan Street Bakery, Mark Bittman, Rose Levy Beranbaum and countless other devotees to No Knead Bread!

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  1. Teresa Cordelli
    February 15, 2012

    Hi Sweets!!!
    Will try your Biscotti. LOVE LOVE LOVE EVERYTHING!!! Miss you! XXOO Teresa. Miss Mom too!

  2. Kim
    January 18, 2012

    Thanks for sharing this with me! It was delicious. I splurged on the expensive butter(Kerrygold) for this, and it tasted even better!!!! I bet Chuck would love this recipe…

  3. karen weeks
    January 17, 2012

    now i’ve been wanting to start making my own bread cause theres NO store that makes it like your own hands….BUT i want it to be light with fiber flour. i may play around with this recipe to get that whole wheat no-messy kitchen loaf. THANKS for passing it on!

    karen

    • Kristen
      January 18, 2012

      Give it a try and let me know how it works out!

  4. Diane
    January 17, 2012

    Best and easiest bread I’ve ever made. Seriously, this is a recipe for the ages.

  5. Teresa Cordelli
    January 16, 2012

    My Dearest Kristen… You atr truly AMAZING!!!! I am enjoying all your wonderful delights! XXOO hugs sweets! Teresa

    • Kristen
      January 18, 2012

      Thank you for visiting my blog and commenting! MISS YOU! I bet you don’t miss the 18 degree weather! XO Kristen