No Knead Bread

Thursday, August 12, 2010

I started off this year with a baking frenzy and, as work and life got busy, I backed off.  Then I make this bread and I think "why don't I do this more often?"  It really only takes five minutes mixing, an hour baking and a whole lot of sitting on the counter top.  You mix it the night before and just let it sit all night and into the next day.  It's that easy. 

More importantly, it is delicious bread.  Its got a nice crust and a chewy, buttery crumb.  I'm a big fan of leftovers but, with this bread, there are no leftovers.

No Knead Bread

No Knead Bread

I use this recipe.

After a few loaves, I have a few pointers:

Baking Pot:  You need an oven save

Goodwill - Thrift stores are your friend.  I've gotten all I need at Goodwill and St Vincent DePaul.  I think I've spent $10-15 total.

Parchment Paper - Parchment paper is your friend.  Line your proofing basket with a sheet.  When the bread is proofed, just lift the sheet (and dough) into the pot.  Easy peasy.  No mess.

Baking Pot - you need a baking pot (and lid) that can withstand 500 degree heat.  A $50 stone baking pan would be great, but absolutely not necessary.  A crock pot liner works.  A deep casserole works.  I found a clay pot at Goodwill for $4.  Just understand that the dough is soft and will conform to the shape of its container.  A round pot makes a round loaf, an oval pot makes an oval loaf.

Proofing Basket:  Once you've picked a pot, find a basket of a similar shape.  You can probably find one at a thrift store for 2 bucks.  The dough will never touch the basket, so just find a good shape.
Mise en Place:  Everything in its place.

Time to Cool - This may be the hardest part of the ordeal.  Bread needs time to cool.  As it cools, it will release moisture and finish cooking.  If you don't wait, a perfectly cooked loaf will taste doughy in the middle.  So resist temptation.

And finally, make bread and make it often.  This is seriously good bread and it takes almost no skill.  Even if you've never made bread, you'll be making delicious loaves in no time.



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  1. Desdemona Says:
  2. It's been ages since I made this recipe; thanks for the reminder. It's so easy, and so good, I should make it more often, too!

  3. Anonymous Says:
  4. If you've made, or decide to make, rolls with this recipe, can you tell us how that goes?

  5. I want to make bread bowls with this recipe. The trouble is that the dough is very wet and doesn't hold its shape, so you need individual containers. I've got some ideas floating around and if I stumble across something that works, I'll definitely post it.

  6. When it cools off here I must try this.

  7. Jessica Says:
  8. It's been way to hot to bake here so I've been using my breadmaker. Once it starts to get cooler though...look out oven, we're getting reacquainted again, darling!

  9. I MADE THIS!! I found him on youtube and man was this bread ever good. Lots of planning ahead, but oh so worth it.

  10. Amey Says:
  11. yeah, I used to make the no-knead bread all the time, but it has been awhile. We've had a cold and foggy summer, so instead of dreaming about refreshing smoothies, I am dreaming about baking bread. Thanks for the reminder!


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