Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon instant yeast
- 1 1/2 cups warm water
Special equipment needed:
- Dutch oven or heavy pot with lid
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, salt, and yeast.
2. Add the warm water and stir until a shaggy dough forms.
3. Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours.
4. After the dough has risen, preheat your oven to 450°F (230°C).
5. Place a sheet of parchment paper on your work surface and transfer the dough onto it.
6. Shape the dough into a ball by folding the edges towards the center and pinching them together.
7. Let the dough rest for 30 minutes while the oven heats up.
8. Place the Dutch oven or heavy pot with lid in the oven to preheat for 30 minutes.
9. Carefully remove the pot from the oven and place the dough inside.
10. Cover the pot with the lid and bake for 30 minutes.
11. Remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown.
12. Remove the bread from the pot and let it cool on a wire rack before slicing.
Time:
Preparation time: 5 minutes (plus 12-18 hours for rising)
Cooking time: 45-50 minutes
Temperature:
Preheat oven to 450°F (230°C)
Serving size:
1 loaf
Nutritional information:
Calories: 150
Fat: 0.5g
Carbohydrates: 31g
Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Active dry yeast can be used instead of instant yeast, but it will need to be dissolved in water before adding to the dough.
Variations:
- Add herbs or spices to the dough for extra flavor.
- Mix in chopped nuts or dried fruit for texture.
Tips and tricks:
- Use a kitchen scale to measure the flour for accuracy.
- If the dough is too wet, add a little more flour. If it's too dry, add a little more water.
- Letting the dough rise for longer than 18 hours will result in a more sourdough-like flavor.
Storage instructions:
Store the bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 3 days.
Reheating instructions:
To reheat the bread, wrap it in foil and place it in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Serve the bread sliced with butter or olive oil for dipping.
Garnishes:
Sprinkle the top of the bread with sea salt or sesame seeds before baking for added flavor and texture.
Pairings:
This bread pairs well with soups, stews, and salads.
Suggested side dishes:
Serve the bread with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the bread is too dense, try adding a little more water to the dough.
- If the bread is too wet or sticky, add a little more flour.
- If the bread is burnt on the bottom, try reducing the oven temperature or using a lighter-colored pot.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough to prevent contamination.
Food history:
No-knead bread became popular in the early 2000s after a recipe was published in the New York Times by Jim Lahey of Sullivan Street Bakery.
Flavor profiles:
This bread has a classic, rustic flavor with a chewy texture and a crispy crust.
Serving suggestions:
Serve the bread warm with your favorite toppings or use it to make sandwiches.
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