Speedy No-Knead Bread
- Total Time
- 45 minutes, plus 4½ hours' rising
- Rating
- Comments
- Read comments
Ingredients
- 3cups bread flour
- 1packet (¼ ounce) instant yeast
- 1½teaspoons salt
- Oil as needed
Nutritional analysis per serving (1 servings)
1558 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 301 grams carbohydrates; 12 grams dietary fiber; 1 gram sugars; 52 grams protein; 986 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine flour, yeast and salt in a large bowl. Add 1½ cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
- Step 2
Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
- Step 3
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 dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
- Step 4
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.
Private Notes
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Comments
Here is the updated recipe according to the video:
3 cups of bread flour (or 3 cups of all-purpose flour + 3 tsp of gluten)
1 1/2 teaspoon salt
1/4 tsp yeast
1/4 tsp red wine vinegar
1 1/2 cups extremely warm water
I used the video version. I've been baking bread for 30 years and I have NEVER gotten a crust like this. My 21-year-old picked up the loaf, and said, "How much of this can I eat?" He proceeded to have a dinner of potato soup and ate about 2/3 of the loaf. Does a mother's heart good.
It's actually 1/4 oz yeast or 2 1/4 tsp
I cheated and added a package of yeast to 1/4 cup of water at 110-115 F w a teaspoon of sugar, as my step 1. After 10 minutes, i began with step 1 above minus the 1/4 cup water. I also added 1 cup brown sugar, cinnamon, and raisins to taste before baking. My kids gobbled it up!
I posted here before but I dont see it. I used the printed recipes and not the video. I looked up grams per cup of bread flour on google and added 360 grams of bread flour. I store my flour in the freezer and that may make it moist. I had to add another cup of bread flour to my slurry that was unkneadable after 5 hours of proofing. I kneaded it for a minute to incorporate. I left it to proof for two hours in an oiled bowl. I also oiled the top of the dough, per a comment. I reduced the oven to 425 F per a comment and preheated my covered dutch oven for 30 minutes. Followed all the baking directions after that. After 45 minutes, I had a gloriously crunchy loaf! Great flavor, texture, just fantastic! Im a new baker who made every mistake but it was very forgiving.
My local bakery has been out of “my” loaves every time I visit, recently, so it got me back in my. No-Knead groove. And here’s this shorter version! I’ve tried it and love it. I’m also baking to a darker brown and along with the other Lahey tweaks, I think I have a winner. But I sure wish I had the flour quantities by weight. Can anyone help with that or point me the way?