Miracle No Knead Bread (Print Version)
# Ingredients:
01 -
3 cups all-purpose flour
02 -
1 1/2 teaspoons salt
03 -
1/2 teaspoon instant yeast
04 -
1 1/2 cups room temperature water
# Instructions:
01 -
In a large mixing bowl, whisk the flour, salt, and yeast together until combined. Stir in the water until a chunky, thick dough forms. Add a few more tablespoons of water if needed, just enough to ensure the dough is consistently moist throughout. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature. Overnight fermentation yields best results.
02 -
When ready to bake, preheat the oven to 230°C (450°F). Place a 6 quart enamel coated cast iron Dutch oven in the oven for about 30 minutes to heat thoroughly. The dough should now be puffy and loose with visible air bubbles. Gently scrape the dough onto a well-floured surface without kneading. Shape it gently into a ball with floured exterior, place on a piece of parchment paper, and cover with plastic while the Dutch oven heats.
03 -
Remove the plastic cover from the dough. Carefully lift the dough with the parchment paper together and place into the hot Dutch oven, letting the parchment line the bottom (use caution as the pan will be extremely hot). Bake covered for 30 minutes. Remove the lid and continue baking for an additional 10-15 minutes until the exterior develops a golden brown crust with a crispy texture.
# Notes:
01 -
This no-knead method relies on time rather than kneading to develop gluten, creating an artisan-style bread with minimal effort.
02 -
The overnight fermentation develops complex flavors similar to sourdough.