By Tracy Lauth
Nothing brings back more memories from my childhood than the smell of fresh bread baking in the oven. There are many different takes on the No-Knead bread movement. Mix, let sit, and bake. You can do that with this recipe. But, I have added steps that will transform your bread from everyday to and exquisite creation that will amazing your family and guests.
This easy, stir-together dough rests on your kitchen counter overnight, developing flavor, until you’re ready to bake. As you will see from the instructions, I have incorporated time and temperature elements that by applying these simple techniques, will develop a crusty bread with a light crumb filled with holes. First timers and seasoned professionals will love this simple, yet elegant bread.
- PREP: 20 mins
- Standing time: 18 hours
- BAKE: 45 – 50 mins
- TOTAL TIME: 19 hours, 10 minutes
- YIELD: 2 loaves
Tools needed·
- Scale or 1 cup dry and 1-pint liquid measuring cup
- Measuring spoons
- Very large mixing bowl
- Small bowl
- Water bowl for hands
- Digital Thermometer
- Plastic Wrap
- Parchment Paper
- Cover 5 qt Dutch Oven (two if you have them)
- Cooling Rack
Ingredients
7 1/2 cups (907g) King Arthur Unbleached All-Purpose Flour·
3 cups (680g) 95 degree lukewarm water·
1 tablespoon sugar·
1 tablespoon salt·
1 1/2 tablespoons (14g) instant yeast or active dry yeast
Instructions:
- Combine flour and 95-degree water in a large mixing bowl. Stir or mix by hands dipped in water, until smooth and combined. Dough will be very sticky. This is good. You can dip your hands three or four times in water to keep dough from sticking. Set aside for 15 minutes. You can tell your friends you use the Autolyze (Auto-Lease) method. This will impress them.
- In a separate small bowl, mix and stir all other ingredients.
- Turn dough out onto a generously floured work surface about 2’x 2’ in size. Dip hands in water and gently flatten dough to a thick, flat oval disk. Sprinkle 1/3 yeast, salt and sugar mixture evenly over dough. Twist dough distributing the yeast mixture. Dip hands in water again and slowly and gently work into the dough until evenly distributed. Repeat until fully incorporated. Professionals will use the pincer method at this point but hey – don’t worry about it. This will take a couple of dips in water and about five minutes. The dough will be very sticky and using a digital thermometer, dough should now be 70-78 degrees. You will need to adjust for kitchen temperatures and seasonal variations. But you’re smart – you can do this.
- Transfer dough into a floured 8 qt bowl (the dough is going to triple in size), cover and set aside at room temperature (68 – 75 degrees) for 18 hours. (I make the dough at 3:00 pm in the afternoon and bake off at 9:00 am the next morning. Dough will get bubbly and may resemble a batter. Don’t worry. Bubbles good. If you are not going to bake the dough right away, you may hold in refrigerator for up to four days. Just bring back to room temperature before you bake it.
- When you’re ready to make bread, sprinkle the top of the dough with flour, wet or spray your hands with pan spray. Sprinkle flour around the edges of your dough in the bowl. Gently turn your dough onto a generously floured work surface. IMPORTANT NOTE: Do not plop, knead, or otherwise mistreat your dough. You want the bubbles in the dough to create the holes in your baked bread.
- Cut into two pieces with a knife or bench scraper. (do not pull apart) and gently form each into a ball by gently folding the edges to the middle. This becomes the bottom (seam side). Place on a piece of floured parchment in a small bowl to retain its shape until you are ready to place in oven. Sift a light coating of flour on top to prevent a skin from forming.
- Preheat your oven and covered Dutch oven to 450°F while the dough rests.
- When you’re ready to bake, take a sharp knife and slash the top of the bread 2 or 3 times, making a cut about 1/2″ deep. The bread will appear to deflate a bit. Don’t worry.
- Gently slip the parchment and dough into the hot Dutch oven, cover and bake at 450 for 30 minutes. Remove cover and bake an additional 15 – 20 minutes or until the loaf is golden brown. IMPORTANT NOTE: 1. All ovens are different. The use of an oven thermometer is recommended. 2. The darker the bake, the crustier the bread.
- Remove the bread from the Dutch oven, and cool on a wire rack.
- Repeat with second loaf.