No-knead bread isn't exactly a new concept, but if you haven't tried it, you're missing out. If you have had to ditch your sourdough starter, this could be an easy way for you to get bread. It really doesn't get much easier to make bread and it yields a loaf that will have you wondering why you haven't tried this sooner. Mix the dough. Let it sit overnight (or 10 hours). Rise. Bake. Eat the crusty, artisan loaf you've been craving. Sure, you have to plan for the 10 hours and the rise time, but I'll take that over kneading dough any day! I can mix this in the morning, go to work, and have fresh baked bread with dinner. If I'm really on top of things, I can throw some chili in the slow cooker on my way out the door and take a night off!
We used our new Artisan Bread Flour with this recipe because it has a higher protein content than all purpose flour and that makes for a well-risen, chewy loaf. That said, if you can't get your hands on this type of flour, regular All Purpose Flour will work just fine. If you're gluten free, we highly recommend checking out Gluten Free Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François. We tested it and the loaves are equally as amazing as this one.
No-Knead Artisan Bread
- 3 cups Bob's Red Mill Bread Flour (432 g)
- 2 tsp Kosher Salt
- 1/2 tsp Active Dry Yeast or Instant Yeast (2 g)
- 1 1/2 cups warm Water (360 mL)
In a large bowl, combine flour, salt, and yeast. Add water and stir until a shaggy dough forms. Cover bowl with plastic wrap. Let dough rise at room temperature for 10 hours.
Preheat oven to 450ºF. Place Dutch oven without lid into oven for 30 minutes.
While Dutch oven heats, turn dough onto a well-floured surface and form into a ball with floured hands. Cover dough loosely with plastic and let rest for 30 minutes. With floured hands, place the dough into heated Dutch oven.
Cover Dutch oven and bake for 30 minutes. Remove cover and bake for 12 minutes more.
Remove loaf from Dutch oven and cool completely before slicing.
Oh, and, thank you Cassidy Stocktonfor this lovely recipe.
I need a low/lower carb bread and also burger bun recipe.
If you’d like to incorporate Almond Flour or Hazelnut Meal, you can replace up to ½ cup of Artisan Bread Flour with either nut meal/flour with good results. This means you would use 2-1/2 cups of Artisan Bread Flour, ½ cup Almond or Hazelnut Meal, ½ teaspoon Active Dry Yeast, and 1-1/2 cups Warm Water and follow the instructions as written.
If you want to add seeds, we may suggest about 1/8 cup of sunflower or pumpkin seeds, and then 1-2 Tablespoons of Flax, Poppy, or Sesame seeds as an addition. The seeds can be mixed into the flour before adding the water so that they are incorporated when you mix the dough. You can also reserve some of your seed mixture, brush your formed dough ball lightly with water, and sprinkle with seeds before you let the dough rest in step 3. You can then follow the directions for baking.
Please request donations at bobsredmill.com/donations
Thanks for sharing your experience. After reading all the comments I wondered if a casserole dish would work . . . thanks for confirmation.