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No Knead Bread

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No Knead Bread

I am not comfortable baking.  Which is funny as I’m a scientist that has to follow protocols very closely.  Yet, when it comes to baking/cooking, I prefer to be able to do things a little more freely.  So, I’ve been avoiding baking bread as I’ve been afraid I was going to mess it up.  I decided I wanted to get over this fear.  So, I found a recipe that was reported in the New York Times for a No Knead Bread.  I combined it with this one reported on Serious Eats to make my version.

No Knead Bread

  • 3 cups flour (all purpose, bread, whole wheat, white-wheat)

    Bread Ingredients

  • 1/4 tsp instant yeast
  • 1 1/4 tsp salt
  • 1 5/8 cup water
  • corn meal or more flour for dusting

In a large bowl add all the dry ingredients and mix well.

Dry Ingredients

Add in the water.  The dough will be very sticky, so don’t worry about that.

Mixed Ingredients

Cover with plastic and set aside at room temp (70 ish degrees) to rise for 12 to 24 hours.  (I did 12)

Covered Dough

At this point, if you won’t be able to cook your bread in two hours, place the dough in the fridge and keep covered.

After rising

The dough can sit up to 5 days in the fridge.  I let it sit 4 days.

Bread after resting in the fridge

Dust a cotton towel or slipat with corn meal or flour.  Flour your hands and transfer the dough to the towel and shape in a ball.

Dough before two hour rise

Dust with more flour/cornmeal and cover with another towel to rise for two-ish hours.

Dough covered

In the last half hour of rising, turn on the oven to 450 degrees and place the container you will cook the bread in into the oven.  Use a cast iron, enamel, stainless steel, pyrex, or ceramic container.  You can add some slits into the top of the bread, but it’s not necessary.  Add dough to the hot container.

Dough into hot container

Cover with the lid of the container and cook for 15 minutes.  After the 15 minutes, take the lid off the container and return to the oven for another 15 to 45 minutes.  Take the bread out and allow the bread to cool on a rack.


A few notes: I felt like there were a lot of steps to make this bread.  Yes, the bread turned out WONDERFUL and had a slight sourdough taste to it due to the resting for a few days.  I loved the holes that formed in the dough to make it look more artisan like.

Inside the bread

But I don’t know if the work for this is going to be that much more worth it versus doing some kneading.  I  might have to do a comparison.  Best part?  Eating home made bread with home made jam on top 🙂

Bread with Jam