My mom has a few recipes for great no knead bread, but this recipe is the one that I make the most. I'm sharing it here now, bcs I think good things need to be shared with the world, here's the recipe:
First, grab a big bowl. You're going to put in 3 cups of bread flour, a tiny pinch of yeast (just a quarter teaspoon!), and a bit of salt (1 1/4 teaspoons). Just give it a good stir to mix all that dry stuff together.
Next, pour in 1 1/2 cups of water. The key is to make sure it's room temperature, not hot, not cold. Just stir it until it's a shaggy mess. Super easy, no kneading required!
Now for the magic part, cover the bowl and let it sit for 12 to 16 hours. This is why they call it "no knead," bcs you literally just leave it overnight. Waking up to a ready to bake dough is the best feeling for me.
When you're ready, turn your oven on to 500°F and pop your Dutch oven (and the lid!) in there to preheat for about 30 minutes. Remember, it has to be blazing hot.
Once the pot is hot, scrape the dough out onto a floured board. Fold it like a letter—in thirds, and then fold it in half the other way. Then, just drop it upside down into that scorching hot Dutch oven.
Put the lid back on and bake it for a solid 30 minutes.
After that, take the lid off and let it bake for another 15 minutes. This is where you get that amazing, super crusty artisan crust.
Take it out, let it cool down (this is the hardest part!), and then serve. I personally like to eat this bread with melting cheese like cheddar, Monterey Jack, Colby, Gruyere, or Provolone. But it's also the perfect bread for sandwiches, soup, or just eating by itself. You'll love it!
First, grab a big bowl. You're going to put in 3 cups of bread flour, a tiny pinch of yeast (just a quarter teaspoon!), and a bit of salt (1 1/4 teaspoons). Just give it a good stir to mix all that dry stuff together.
Next, pour in 1 1/2 cups of water. The key is to make sure it's room temperature, not hot, not cold. Just stir it until it's a shaggy mess. Super easy, no kneading required!
Now for the magic part, cover the bowl and let it sit for 12 to 16 hours. This is why they call it "no knead," bcs you literally just leave it overnight. Waking up to a ready to bake dough is the best feeling for me.
When you're ready, turn your oven on to 500°F and pop your Dutch oven (and the lid!) in there to preheat for about 30 minutes. Remember, it has to be blazing hot.
Once the pot is hot, scrape the dough out onto a floured board. Fold it like a letter—in thirds, and then fold it in half the other way. Then, just drop it upside down into that scorching hot Dutch oven.
Put the lid back on and bake it for a solid 30 minutes.
After that, take the lid off and let it bake for another 15 minutes. This is where you get that amazing, super crusty artisan crust.
Take it out, let it cool down (this is the hardest part!), and then serve. I personally like to eat this bread with melting cheese like cheddar, Monterey Jack, Colby, Gruyere, or Provolone. But it's also the perfect bread for sandwiches, soup, or just eating by itself. You'll love it!
