No-Knead Bread
- Bakery
- serves 12
- recipe says 20 hr 45 min
- 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 min3 of 6 steps give no time
- Needs you
- none given
- If you get it wrong
- Forgiving — an overnight rise that does not mind when you get up; only a dough left days past its time goes slack and sour
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(we think)from the start
shape into a ball
not timed18 hr in
dust, then rest 2 hours
2 hrwalk away(we think)18 hr in
bake in a Dutch oven 450°F, 30 min covered + 15 min open
45 minwalk away(we think)20 hr in
- you can walk away
- never timed
- we think
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 45 min
>> slack: forgiving — an overnight rise that does not mind when you get up; only a dough left days past its time goes slack and sour
>> step: whisk in a large bowl
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{}.
>> step: stir to a shaggy dough
Stir @cool water{1 1/2%cup}(355 g) into @&(~1)dry mix{}.
>> step: cover, rise 18 hours at room temperature
Cover @&(~1)dough{} and leave at room temperature for ~{18%hours}.
>> step: shape into a ball
Shape @&(~1)dough{} into a ball on a surface dusted with @all-purpose flour{2%Tbs}.
>> step: dust, then rest 2 hours
Dust @&(~1)loaf{} with @cornmeal{2%tsp} and rest ~{2%hours}.
>> step: bake in a Dutch oven 450°F, 30 min covered + 15 min open
Bake @&(~1)loaf{} covered in a #Dutch oven{} at 450°F for ~{30%min}, then uncovered ~{15%min}.