Speedy No-Knead Bread
- Total Time
- 45 minutes, plus 4½ hours' rising
- Rating
- Comments
- Read comments
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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
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
This bread turns out perfectly every time I make it. My only suggestion is to put a sheet of parchment paper into the heated pot before adding the bread dough. Even if it looks like a mess in the pot, it will turn out beautifully.
I double this (because it is so good) and increase the flour a bit so it's not so moist. I also put in 1/3 whole grain flour for extra taste and fiber. 500g King Arthur Bread Flour 75g wheat gluten (to support the whole grains and keep it light) 142g whole wheat flour 142g whole dark rye flour 1 T caraway seeds otherwise the same, just longer cook times. Turns out very delicious and crunchy! 2 packages instant yeast 16g salt
I haven't tasted it yet but it didn't rise very much while baking (not really at all) and even though I used parchment paper in an enameled Dutch oven, the bottom burned a bit. I may try the next time at 425 instead of 450 and see if that helps with the scorching part.