No-Knead Bread
- Bakery
- serves 12
- about 20 hr
- Breads
Three ways to read this recipe
The table
| 3 cups(400 g)bread flour | whisk in a large bowl | stir to a shaggy dough | cover, rise 18 hours at room temperature | shape into a ball | dust, then rest 2 hours | bake in a Dutch oven 450°F, 30 min covered + 15 min open |
| 1/2 cup(60 g)whole wheat flour | ||||||
| 1/4 tsp(0.8 g)instant yeast | ||||||
| 1 1/2 tsp(9 g)fine sea salt | ||||||
| 1 1/2 cups(355 g)cool water | ||||||
| 2 Tbsall-purpose flour | ||||||
| 2 tspcornmeal | ||||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.
Pans and tools
1whisk in a large bowl
2stir to a shaggy dough
goes in with what step 1 made
4shape into a ball
goes in with what step 3 made
5dust, then rest 2 hours
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 20 hr 45 mintwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
3 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 20 hr.
whisk in a large bowl
not timedfrom the start
stir to a shaggy dough
not timedfrom the start
cover, rise 18 hours at room temperature
18 hrwalk away(read off the step)from the start
shape into a ball
not timed18 hr in
dust, then rest 2 hours
2 hrwalk away(read off the step)18 hr in
bake in a Dutch oven 450°F, 30 min covered + 15 min open
45 minwalk away(read off the step)20 hr in
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
You'll need Dutch oven · large bowl
Goes with
See how it is written
>> title: No-Knead Bread
>> category: Breads
>> tags: bread, yeast, oven, overnight
>> counters: Bakery
>> servings: 12
>> time: 20 hr
>> step.1: whisk in a large bowl
>> step.2: stir to a shaggy dough
>> step.3: cover, rise 18 hours at room temperature
>> step.4: shape into a ball
>> step.5: dust, then rest 2 hours
>> step.6: bake in a Dutch oven 450°F, 30 min covered + 15 min open
Whisk @bread flour{3%cup}(400 g), @whole wheat flour{1/2%cup}(60 g), @instant yeast{1/4%tsp}(0.8 g), and @fine sea salt{1 1/2%tsp}(9 g) in a #large bowl{}.
Stir @cool water{1 1/2%cup}(355 g) into @&(~1)dry mix{}.
Cover @&(~1)dough{} and leave at room temperature for ~{18%hours}.
Shape @&(~1)dough{} into a ball on a surface dusted with @all-purpose flour{2%Tbs}.
Dust @&(~1)loaf{} with @cornmeal{2%tsp} and rest ~{2%hours}.
Bake @&(~1)loaf{} covered in a #Dutch oven{} at 450°F for ~{30%min}, then uncovered ~{15%min}.