No Knead Bread

EASE OF PREPARATION:  Easy, Moderate, Complex

For 1 normal loaf of Country Bread:

  • 2 cups all-purpose or bread flour
  • 1 cup of whole-wheat flour
  • 1/2 cup of any multi-grain mix
  • 1/4 teaspoon of dry yeast
  • 1 1/4 teaspoons of salt
  • 1 5/8 cups of warm water

 

For 1 normal loaf of City Bread:

  • 3 cups all-purpose or bread flour
  • 1/4 teaspoon of dry yeast
  • 1 1/4 teaspoons of salt
  • 1 5/8 cups of warm water

 

For 1 larger loaf of Country Bread:

  • 3 cups all-purpose or bread flour
  • 1 cup of whole-wheat flour
  • 1/2 cup of any multi-grain mix
  • 1/2 teaspoon of dry yeast
  • 1 1/2 teaspoons of salt
  • 2 1/4 cups of warm water


For 1 larger loaf of City Bread:

  • 4 cups all-purpose or bread flour
  • 1/2 teaspoon of dry yeast
  • 1 1/2 teaspoons of salt
  • 2 1/4 cups of warm water

 
For traditional baking:

Preheat oven to 425°

Method

  • Whisk the dry ingredients together thoroughly.
  • Add the water and stir until a wet dough forms.
  • Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total.
  • Cover the bowl with plastic wrap and rest in a warm place for 18 hours.
  • It will double in size, bubble and long gluten strands will form.
  • Knock the dough down and form it into a baking pan. Rest the dough a second time.
  • In 2 to 3 hours it will rise again and double in size once more.
  • Bake 45 minutes in a preheated oven.

For baking in a covered pot:

  • Whisk the dry ingredients together thoroughly.
  • Add the water and stir until a wet dough forms.
  • Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total.
  • Cover the bowl with a towel and rest in a warm place for 12 to 18 hours.
  • It will double in size, bubble and long gluten strands will form.
  • Lightly flour your hands and the work surface then remove the dough from the bowl. Quickly form it into a ball.
  • Thoroughly flour a cotton towel and rest the dough on it. Cover it with another floured cotton towel. 
  • You may also rest the dough on a non-stick ‘Silpat’ mat and cover it with just one towel.
  • Rest the dough a second time.
  • In 2 to 3 hours it will rise again and double in size once more.
  • A half an hour or so before the dough is ready preheat your oven to 450° with a heavy covered pot in it.
  • You may use cast-iron, steel, enamel or ceramic.
  • When the dough has fully risen slide your hand under the towel and quickly invert the delicate dough into the hot pot.
  • Shake the pot a bit to settle it then place the lid on the pot and start baking.
  • Bake for 30 minutes with the lid then remove it and bake for 15 minutes more.
Yield:  1 loaf of bread per recipe