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    You are in: Home / Recipes / No-Knead Bread Recipe
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    No-Knead Bread

    No-Knead Bread. Photo by Baby Kato

    1/12 Photos of No-Knead Bread

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    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 30 mins

    24 hrs

    30 mins

    DriaDB's Note:

    I found this one from a favorite food blog of mine, http://wednesdaychef.typepad.com/. Originally, this came from Mark Bittman's NY Times blog.

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    Ingredients:

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
    2. 2
      Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
    3. 3
      Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
    4. 4
      At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on April 03, 2010

      55

      Amazing, Dria - such an easy loaf of bread to make, and so delicious, too! I took photos of the different stages of the process, from the first at approximately 12 hours after the dough was mixed, to the end (and gorgeous) loaf! I highly recommend this recipe! Made for PAC Spring 2010 ~ you were adopted!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 19, 2009

      55

      Loved his blog, really dedicated to the art of bread! testing testing, what, testing

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for No-Knead Bread

    Serving Size: 1 (384 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1374.7
     
    Calories from Fat 35
    55%
    Total Fat 3.9 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 2915.8 mg
    121%
    Total Carbohydrate 287.4 g
    95%
    Dietary Fiber 10.9 g
    43%
    Sugars 1.0 g
    4%
    Protein 39.9 g
    79%

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