Original No Knead Bread Recipe

The Only No Knead Bread Recipe You’ll Ever Need

WebMay 28, 2020 · No knead bread steps: 1) Combine the wet ingredients and 2) place the dry ingredients in a bowl. 3) Pour the wet into the dry and 4) …

1. Make dough: Whisk water, yeast and maple syrup together in a measuring jug. Set aside until bubbles appear on the surface. In the meantime, stir flour and salt together in a large mixing bowl. Add water mix to flour mix and stir until combined (it will look scraggly and that's perfectly fine).
2. Rest: Cover the bowl with a clean dishtowel and leave to rise at room temperature for about 2 hours, or until big and puffy (time will vary depending on altitude, humidity and temperature).
3. Prep: Once dough is ready, preheat the oven to 445°F (230°C). Place a 8-9 inch (20-22cm) round Dutch oven with an oven-safe lid in the oven as it preheats. Once oven and Dutch oven are blazing hot, carefully remove the Dutch oven to a heat-proof surface. Remove the lid and carefully line with a piece of baking parchment (the Dutch oven is HOT! There will be parchment overhang, that's fine.)
4. Bake: Scrape the dough into the lined Dutch oven in one piece. Cover with the lid (just place the lid over the parchment overhang). Bake for 25 minutes, then carefully (!) remove the lid and finish baking for around 10 minutes or until golden brown, crusty and baked through. Remove from the Dutch oven and place on a rack to cool.

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Advanced NoKnead Bread Taste of Artisan

WebOct 9, 2019 · Spray the walls of the oven with a bit of water (gentle mist) to re-create some of the lost steam and close the door. Immediately drop …

Rating: 5/5(76)
1. Add the water and honey to a large bowl and mix until the honey is dissolved.
2. Add the rest of the ingredients and mix by hand, squeezing the dough between your fingers, until a sticky homogeneous mass is formed. Cover the bowl with a plastic wrap and let rest for 1 hour.
3. After one hour, perform stretch and folds every 30 minutes over the next one and half hours. Let the dough continue its fermentation for additional one and a half hours or until it doubles in size.
4. Shape the dough in a ball and transfer to a proofing basket dusted with a 50/50 mix of all-purpose and rice flour, seam side down.

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