No-Knead Bread Recipe
Total Time
3 hrs 10 mins
Prep Time
2 hrs 45 mins
Cook Time
25 mins
Rating
4.93 out of 5 stars
(205)
Ingredients
8 servings
- 1 1/2 cups water, warm, at 100˚F (not hot)
- 1/2 Tbsp sea salt
- 2 1/4 tsp active dry yeast (7 grams or 1 packet)
- 3 1/4 cups all-purpose flour (or bread flour) plus extra flour for dusting
- 2 Tbsp cornmeal or more flour
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Preparation
Step 1
In a large bowl, combine warm water (100˚F) and salt. Sprinkle yeast over the top and let it sit 2 min, then stir.
Step 2
Measure out exactly 3 1/4 cups of flour and add flour to the bowl. Stir together with a spatula just until it comes together (do not knead). Cover and let rise at room temperature 2 hours (until 2-3 times in volume).
Step 3
Line a cutting board with parchment paper and generously dust with flour. Turn dough out onto the floured surface.
Step 4
With well-floured hands, fold the dough in half, then fold in half again. Dust dough generously with flour, lift it up and form a ball in your hands. Sprinkle the parchment paper with flour or cornmeal, extending 1-inch past the border of the dough since it will expand. Place dough over the flour, seam side down, and let it rise at room temp uncovered for 40 minutes.
Step 5
Meanwhile, prepare your oven: place one rack in the middle for the bread and one rack on the bottom for the water pan. Place a rimless cookie sheet (or inverted baking sheet) on the center rack. Preheat the oven and cookie sheet to 450˚ F. Also, heat 1 cup water.
Step 6
Just before baking, score the top of the bread 3 times. Place a metal or cast iron dish on the bottom rack with 1 cup hot water (being careful not to splash water on a glass oven door). Slide dough with the parchment paper onto the hot cookie sheet and bake at 450˚ F for 25-28 min or until golden brown.
Step 7
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Chef's notes
Use warm water – ideally about 100˚F to 110˚F. Avoid hot water which can deactivate the yeast.
Measure precisely – spoon flour into measuring cup and level off the top.
Dough Rising Temperature – A room temperature of 71˚F to 75˚F is ideal for bread rising.
Don’t Rush the Rise – For the best texture and rise, do not rush the rising process.
Preheat the oven and baking sheet – putting the dough onto a hot baking sheet or pizza stone, will help form a beautiful crust.
Scoring the bread – allows it to expand and creates a pretty bread.
Cool before slicing – If you cut freshly baked bread while it’s still hot, the steam will escape and the bread will seem doughy.
CAUTION:
DO NOT USE A GLASS DISH to hold water or it may explode when you add water. Also, be careful not to splash water on a glass oven door to prevent shattering from strong temperature change.
