A FOOD AND HOME LIFE BLOG

A FOOD AND HOME LIFE BLOG

No Knead Bread

No Knead Bread

Hey guys! Today’s recipe is No Knead Bread. That’s right. No kneading the dough before baking the bread. In 3 hours. Not 18. 3. The secret to no knead bread is to let it rise for long enough that the gluten in the bread develops on its own, eliminating the need to knead. This often can take up to 18 hours depending on the temperature and humidity in the air. But sometimes I want bread in the same day.

I learned that you can speed up the bread proofing process quite easily. I was making cinnamon rolls and put the dough in my microwave to proof. At the same time, I was boiling some water to make noodles on the stove and when I opened the microwave, some of the hot steam accidentally got trapped in the microwave along with the dough. When I checked on the dough 30 minutes later, the dough was puffed up and almost doubled in size in half the amount of time that was required.

When I made this bread, I tried to recreate the same environment to see if it will work with the bread dough. It was a success and I was able to make bread in 3 hours from start to finish. The shortened proofing time did not yield in a lesser bread quality. I’ve made this bread using the 18 hour proofing method and it tasted pretty much the same. So if you want to let your dough proof for longer without the quick steam method, please do so. It’s well worth the wait. But if you can’t wait, go ahead and add steam.

One more note before we dive into the recipe:

To make this bread, you will need an oven safe, heavy duty pot with a tightly fitted lid. The pot and the lid work together to trap steam while baking to create a fluffy, air pocketed inside and crispy outer crust on the bread.

Let’s make it!

 

No Knead Bread

  • Servings: 1 Round Loaf
  • Difficulty: easy
  • Print

Prep Time: ~5M | Rise Time: ~1-2H | Cook Time: ~45-50M | Total Time: ~3H

Recipe Author: SavorySeoul


INGREDIENTS

  • 3 to 3 1/2 cups all purpose flour
    • a little extra flour for dusting and shaping
  • 1 teaspoon active dry yeast
  • 2 teaspoons kosher salt
  • 1 1/2 cups warm filtered water – around 115 degrees F

DIRECTIONS

  1. First, warm the filtered water to around 115 degrees F. I just warmed the water in the microwave.
  2. Add the flour, yeast and salt into a mixing bowl.
  3. Pour the water into the mixing bowl slowly and stir with a wooden spoon until a rough dough forms. You may need more or less of the 1 1/2 cups depending on the humidity in the air.
  4. Cover the mixing bowl with plastic wrap and a clean, dry towel.
  5. Microwave a cup of water for 1 minute. Once heated, place the mixing bowl carefully in the microwave next to the steaming cup and let rise for 1-2 hours, or until the dough has doubled in size.
  6. Once doubled in size, dust the dough with a little bit of flour and remove from the bowl onto a lightly floured surface.
  7. Shape the dough into a circular shape and cover with the plastic wrap and dry towel again.
  8. Meanwhile, place your pot with the lid on into the oven and preheat to 450 degrees F.
  9. Once the oven is preheated, carefully remove the pot, and place the dough into the pot and cover with the lid. I put a piece of parchment paper into my pot before putting in the dough, but you don’t have to.
  10. Bake for 30 minutes with the lid on and for an additional 10-15 minutes (or until well golden brown) with the lid off.
  11. Let cool until warm to the touch and serve.

SERVE & ENJOY!




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