I have never really gotten into baking bread very much. I have played with it here or there, but never really gotten into it big time. Mainly because it is usually time consuming and technical. Meaning that you usually need to let it rise and knead and rise again and knead again. Then you need to either shape it just right and rise again. Then bake it at different temperatures throughout the process or exactly just right. Sometimes you need to spray the oven for moisture. I mean, it is a LOT of work usually.
Then I heard about this bread that you do not have to knead, at all! You do not need to shape, at all! You do not need to spray your oven for moisture or anything difficult at all! Sign me up… I found a bread that I was excited to try out!
No Special Equipment Needed
This recipe requires nothing special at all. Which is probably the reason I love it the most. Well, that and the amazing flavor!
All you need for this recipe is either your hands or a Kitchen Aid mixer with a hook attachment. A large bowl to let it rise over night. A dish towel or plastic wrap and lastly, a dutch oven. Which I will add the links below for my favorites of these items for you.
https://www.amazon.com/dp/B000P9GWFS/ref=as_sl_pc_as_ss_li_til?tag=happychefma08-20&linkCode=w00&linkId=05b90768c4fe945edd5b4378ed2f052f&creativeASIN=B000P9GWFS
https://www.amazon.com/dp/B01FJPWNKA/ref=as_sl_pc_as_ss_li_til?tag=happychefma08-20&linkCode=w00&linkId=8402e1946f13d4aa9189b8ea2e2630f1&creativeASIN=B01FJPWNKA
https://amzn.to/2MPFhRL
How can it come out perfectly with no kneading
Well, we are going to need one thing to make this bread perfect. That is time. We need 18 hours to make this bread. Now, before you click to a different recipe and think, oh forget that. Stay with me here. We need 18 hours, BUT we are not doing a single thing for those 18 hours. It is all the work of a slow fermentation process and that is what is going to help us yield a perfect loaf every time.
Now, when I say perfect, I mean it. This bread has a wonderfully crisp crust, awesome flavor and a hint of tangy. Almost a sour dough feel without having to make a starter and knead and rise and knead and rise!
Chef’s Tip-
The biggest tip I can give you on this bread is to let it be. You are almost going to want to go in and check on it. You are going to want to punch it down and knead it when it’s done rising. You are going to want to “mess” with it because that is what we have always been taught when making bread. DON’T! Just mix it up, let it take an 18 hour nap and then bake it off and ENJOY it!
No Knead Bread
Ingredients
- 1 pound all-purpose flour about 3-3 1/3 cups plus more for dusting
- 1 1/2 teaspoons Kosher salt
- 3/4 teaspoon active dry yeast
- 1 1/2 cups lukewarm water
Instructions
- Place the flour, salt, and yeast in the bowl of a stand mixer with a dough hook. Turn on slowly and add the water into the mix. Mix on low until it forms a shaggy, wet dough.
- Place in a large bowl and cover the dough. Set aside in a warm place and let rise for 18 hours.
- Once the dough has risen, shape the dough into a boule and rise for 30 minute to 1 hour. Lightly flour a piece of parchment paper. Turn the dough out onto it, folding it over on itself at least once while you do so.
- Preheat the oven and the Dutch oven together. About 30 minutes before the rise time is up, arrange a rack in the middle of the oven. Place a large Dutch oven with its lid on the rack. Heat the oven to 450°F.
- Transfer the loaf to the preheated Dutch oven.The rounded dough will have risen and nearly doubled in size. Using the parchment paper as a carrier, carefully transfer the loaf, still on the paper, to the Dutch oven.
- Cover with the lid, (be careful, the lid it hot) and bake for 30 minutes.
- Uncover and bake for 12-15 minutes longer. The bread will reach and internal temperature of 210°F.
- Let the bread cool at least 15 minutes before slicing the bread. ENJOY!
Notes
