Ah, bread—the ultimate comfort food, isn’t it? There’s something magical about the aroma of freshly baked bread wafting through the house, like a warm hug on a rainy day. This no-knead rustic bread is a game of patience and simplicity, perfect for those days when you want something homemade without the fuss.
Steps
- In a large bowl, mix together flour, salt, and yeast. Gradually add warm water and stir until a rough dough forms. If necessary, adjust with more water or flour to achieve the right consistency.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for 12 to 18 hours.
- Preheat the oven to 450°F (232°C). Once preheated, place a covered cast iron pot inside to heat for 30 minutes.
- Transfer the dough onto a well-floured surface and shape it into a ball. Optionally, use parchment paper for easier transfer, and cover the dough with a large bowl to rest while the pot heats.
- Carefully take the pot out of the oven. Using floured hands or the parchment paper ends, place the dough into the hot pot. Cover with the lid and return to the oven to bake for 30 minutes.
- After 30 minutes, remove the lid and bake uncovered for another 12 to 15 minutes until the bread is golden brown.
- Once baked, take the pot out of the oven and let the bread cool on a rack before slicing.
Ingredients
- 3 cups (15 oz) all-purpose flour (preferably unbleached)
- 1 1/2 teaspoons salt
- 1/2 teaspoon active dry yeast, instant yeast, or rapid rise yeast
- 1 1/2 cups warm water (approximately 110 degrees Fahrenheit)
Nutritional Values
Calories 1550 | Calories from Fat 90 | Total Fat 10g | Saturated Fat 10g | Sodium 3520mg | Potassium 460mg | Total Carbohydrates 330g | Dietary Fiber 10g | Sugars 10g | Protein 40g | Calcium 70mg | Iron 20mg
FAQ
- Can I substitute whole wheat flour in the no knead bread recipe?
- Yes, you can use whole wheat flour, but the bread will be quite dense. For a better texture, consider using half whole wheat flour and half white flour. Adding a bit of honey and extra water can also improve the loaf.
- Is it possible to bake the bread without a cast iron pot?
- Absolutely, you can use a baking sheet instead of a cast iron pot. There’s no need to preheat the baking sheet; just shape the dough into an oval and bake for about 25-30 minutes.
- What precautions should I take to ensure my bread rises properly?
- Ensure the water temperature doesn’t exceed 120°F, as it may kill the yeast, preventing proper rising. Additionally, allow the dough to rest for a minimum of 6 hours, ideally overnight.
- How should I store the bread to maintain its texture?
- If you prefer a crisp crust, store the bread in an open paper bag. For a softer loaf, use an airtight container to prevent it from drying out.
- What are some serving suggestions for no knead bread?
- This bread pairs well with butter, homemade jams, cheese, mashed avocado, or nut butters. It’s also great for sandwiches or dunking into soups like tomato or broccoli cheese soup.
Tips
- Ensure the water temperature is not above 120 degrees Fahrenheit to avoid killing the yeast, which would prevent the bread from rising properly.
- Allow the dough to rest for a substantial amount of time, ideally between 6 to 18 hours, to ensure the best texture and flavor.
- After baking, let the bread cool slightly before slicing to prevent it from crumbling apart.
- For a crisp crust that lasts into the next day, store the bread in a paper bag; for a softer loaf, use an airtight container.
Equipment
- Enameled Cast Iron Pot with Lid (oven-safe up to 450 degrees Fahrenheit)
- Oven-Safe Parchment Paper (heat resistant to 450 degrees Fahrenheit)
