I am sure many of you will be familiar with “no knead” bread, developed by Jim Lahey, owner of Sullivan Street Bakery in New York City. The technique has been used by many bakers to produce virtually effortless bread.
I discovered no knead bread only recently, via the TV programPaul Hollywood City Bakes – New York, when he visited the New York bakery, and Jim Lahey showed him the magic technique.
And yes it’s easy and yes it works! You only need to invest time, up to 24 hours, but the result is beautifully baked bread!
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Here is the recipe/technique, based on that of Mark Bittman, who first shared the recipe in the New York Times in 2006. As Mark says “a wet dough and slow fermentation are the keys to success” as well as “the unique baking method — a heated covered pot — which creates essentially an oven within an oven to trap steam as the bread bakes.”
Combine the flour, yeast, and salt in a large bowl. Add the water and stir until blended. The dough should be shaggy and sticky – add a little more water if it seems dry. Dont knead!
Cover the bowl with a tea towel or plastic wrap or my favourite, a plastic shower cap. Let the dough rest for a minimum 12 hours, or up to 18 hours at room temperature. The dough is ready when its surface is dotted with bubbles.
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Lightly flour a work surface, and turn the dough onto the surface. Carefully and quickly lift the edges of the dough in toward the centre, folding the dough over onto itself. Tuck in the edges of the dough to make it round. Don’t knead!
Generously coat a cotton tea towel with cornmeal, semolina, or wheat bran and put the dough seam side down on the towel and dust with more flour or cornmeal. Cover with another tea towel or plastic wrap and let rise for about 2 hours. When ready, the dough will be more than doubled in size and won’t spring back readily when poked with your finger.
At least a half hour before the dough is ready, adjust an oven rack to the lower third of the oven, and pre-heat the oven to 230 degrees C. Place a medium sized cast iron, enamel, Pyrex, or ceramic casserole pot, lid on, into the oven to heat up. I used a Le Creuset casserole.
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When the dough is ready, carefully remove the pot from the oven and take off the lid. Turn the dough over into the pot, seam side up, by sliding your hand under the tea towel and quickly turning the dough over into the pot. It can look a bit untidy but the dough seems to settle into an acceptable shape in the oven!
Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 20 to 30 minutes, until the loaf is quite brown. The bread should look really brown – I am sometimes tempted to take out the bread 10 minutes too early. Brown to dark brown is good!
Once the bread is done, lift the bread from the pot onto a wire rack with pot holders or tongs. Let the bread cool for at least 30 minutes before cutting the loaf.This is the best No Knead Bread Recipe out there! It’s so simple, absolutely no fussing with the dough (none of that folding madness!) and turns out perfect every single time!
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Where did you first hear about no knead bread? I heard it first from friends of us. We were having dinner with them. Then the husband casually walks into the kitchen… And starts handling this blazing hot Dutch oven. I’m a bread baker, so I was curious and asked him all sorts of questions in disbelief.
I then saw this bread again in a TV show with Paul Hollywood from The Great British Bake Off. He went to Sullivan Street Bakery and made no knead bread with Jim Lahey, who is considered no knead bread’s baby daddy.
It looked so easy, but then I went on the Interwebs and tried a million recipes and they were all… Not easy. The dough was SO sloppy and wet. All the long rising and folding and proofing in floured dishtowels.
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Seriously. The original no knead bread might not need any kneading, but it is NOT easy. It requires actual, serious bread making skills.
I’m not terrible at making bread, but I’m pretty terrible at planning right now. And I have mini humans who have demands. In short: I neither have the time nor patience to fiddle my bread dough for any length of time.
And thus, for my own convenience, I figured out an easy way to make no knead bread. I bake this pretty much every week. It’s so easy, just like my No Knead French Bread!
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Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
You can replace up to HALF of the flour with whole wheat flour, but if you use any more than that the bread will become more dense.
No knead bread steps: 1) Combine the wet ingredients and 2) place the dry ingredients in a bowl. 3) Pour the wet into the dry and 4) stir into a scraggly dough. Cover and rise until 5) doubled in size. 6) Line a preheated Dutch oven and 7) add the bread dough. 8) Cover and bake, 9) remove lid and finish baking.
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OK, 4 steps: Remove from the Dutch oven and immediately slather with butter and devour because you have zero self restraint around freshly baked bread.
There is NO folding. NO need to even touch the dough. NO need to mess with getting sticky dough out of a dish towel.
You really do need a Dutch oven to make this bread! If you don’t have one, this is mine I’ve been using for the past 5 years, but with an oven-safe knob: Whichever you use, just make sure the knob can go in the oven at high temperatures! Or get one here for your Le Creuset:
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Or serve it slathered in your favorite spread! This is seriously delicious warm with honey butter, or cooled with cream cheese spread and raspberry jam.
If no knead bread recipes have been annoying you beyond measure, this is THE recipe for you. No fuss, no work. Just a simple, straight-forward and ACTUALLY easy recipe for homemade bread.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
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This is the best No Knead Bread Recipe out there! It’s so simple, absolutely no fussing (none of that folding madness!) and turns out perfect every time!
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Serving: 1 slices Calories: 144 kcal Carbohydrates: 30 g Protein: 5 g Fat: 1 g Saturated Fat: 1 g Sodium: 234 mg Potassium: 57 mg Fiber: 1 g Sugar: 1 g Calcium: 6 mg Iron: 2 mg
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When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
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