Several years ago I posted a few no knead bread recipes (here, here and here) and over the years we (read JT) have continued to make this mindless, easy, delicious and beautiful artisan looking bread so I thought it would be good to revisit the post and update with new images. You may recall that this was JTs baby and to this day, he is the maker of this tasty bread. I also wish to add a caveat that this bread is CRAZY EASY to make so, all you yeast doubters (you know who you are) I strongly encourage you to make this bread. Seriously, you can’t fail!
We made this batch for Valentine’s Day to be served with the meatless balls and boy was it successful — our dinner guests loved it so much they asked for the recipe and then they made it the very next day! How cool is that?
I don’t know what happened to the recipe but it disappeared. I have included it now. I must give a shout-out to A-Boleyn from Live Journal, who asked some questions which lead me to discover that the recipe went AWOL.
No Knead Bread
No Knead Bread Ingredients:
- 375 g (3 cups) all purpose, unbleached flour
- 2 tsp salt
- 1/4 tsp bread machine yeast
- 1/4 tsp red wine vinegar
- 380 mL (1 2/3 cup) warm water
Directions:
- Combine flour, yeast and salt in a large bowl, mix with a wooden spoon.
- In a measuring cup, add the red wine vinegar to the water and stir. Pour the vinegar water mixture into the flour and stir with a wooden spoon until combined. The dough will be shaggy. Let rest for 4 hours in a warm area. JT usually puts a piece of clear plastic wrap over the top of the bowl.
- Dough is ready when it is dotted with bubbles. Lightly flour work surface and place the dough on it, sprinkle a little more flour on top and fold the dough over itself a couple of times. Leave bread on the work surface and cover loosely with the recycled plastic wrap from the first rising and allow to rest for 15 more minutes.
- Using just enough flour to keep the dough from sticking to your fingers, gently and quickly shape the dough into a ball (JR does this by simply pushing and folding, no kneading necessary). Generously dust a clean cotton towel (not terry cloth) with cornmeal and lay dough ball directly on it, seam-side down. Dust dough lightly with more cornmeal and cover with another clean cotton towel.
- Dough should rest 2 hours or until it is more than double in size. At least 30 minutes before you wish to bake the bread, heat the oven to (232° C) 450° F. Put a 6 to 8 quart heavy cast iron pot with a lid into the oven and heat both oven and pot up as the oven warms. When the pot is heated through, add some cornmeal to the bottom and gently roll the dough into the hot pot, seam side up (JT does this by taking the cloth that the bread rested on and just roll it off the cloth into the pot). Be careful, the pot is extremely hot. It will look like a mess, but it will be OK. Cover with lid and bake for 35 minutes, then remove lid and bake for an additional 10 minutes.
- Cool on wire rack.
Notes:
- We usually make one large boule out of this recipe but the last time we did 1 small boule ( in a 1.8L cast iron enamel pot with lid) and 1 baguette (in a similar pan as this)
- If you use Le Creuset then make sure you change the lid knob out to a metal one because the black ones shouldn’t be heated at that high temperature.
[…] used the recipe Eva (of Kitchen Inspirations) posted this past February. Other than having to add some more flour […]
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Well, I finally did it, Eva. I made the no knead bread. I had to do some fiddling (needed more flour) but the results were worth it cause the bread tasted great.
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That’s fantastic. The bread is very wet but I’m glad you were able to work it out.
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I took pictures and posted them here.
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It’s a fabulous looking loaf you have here, Eva! Now it begs me to make the Guinness Onion Soup – right after I get this bread in the oven.
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It looks like ciabatta, which I adore with its airy holes and chewy crust. Must try it!
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[…] large homemade croutons from a couple of slices of no knead bread (cut into 2-3 cm (1″) cubes and toss with a little canola oil, toast until crispy all […]
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What a beautiful loaf.. all nicely shaped with a lovely crust! I haven’t made this sort of loaf in far too long. I’m glad you reposted it and reminded me:)
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Eva, your bread looks fantastic. (I don’t doubt about yeast because I grew up with my mum making lots of yeast-based cakes, but I still consider no-knead bread as something magical.
Bread is unfortunately my biggest nutrition problem. My favourite (and only) French bakery is quite far away, I go there just once a week and yet I eat too much bread…so I prefer not to temp myself with your gorgeous loaf, but if one day they close for holidays, I promise I’ll try making your bread!
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I know what you mean Sissi, I too am a huge bread lover and sadly it does me no good. We don’t make it often but when we do, we really enjoy it.
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This looks amazing Eva. I love it’s rustic shape. I must try this recipe and knock bread making off my bucket list. I’m so afraid of yeast and the mysteries of bread.
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Thank you Genie I love how easy this bread is. I urge you to try making it, the koala will love you for it!
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I’m imagining the scent of your bread as it bakes and then that first still slightly warm piece of bread to eat…. a delight Eva
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Thank you Claire.
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I need to break out my Dutch oven! Good excuse to heat up my kitchen and make a delectable loaf of bread!!! Beautifully done, Eva.
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This looks like a wonderfully simple recipe to get started for those who do not have much experience with bread making. Thank you!
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Thanks for your comment Amie and welcome to my humble blog. The recipe does indeed whet the appetite for more complex bread recipes. I hope you try it.
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Just love all of those nooks and crannies in your bread! Crusty on the outside and chewy on the inside, just perfect. I bet that vinegar is the special ingredient to your perfect bread.
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i love that this is no knead. I don’t know why kneading puts a damper on things when it comes to bread but it does. this bread makes me happy
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I haven’t made a no knead bread in ages. I make the kefir bread weekly, but this would be a nice change up. I like the baguette shape as well. It looks so crusty and tasty. Would love some with cheese and a glass of wine. 🙂
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Thanks Kristy, cheese, bread and wine are three of the four food groups up here. Don’t ask what the fourth is, you won’t like it😜❗️
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Such nice bread! I love no-knead recipes — they’re foolproof, as you say. This looks terrific! Thanks.
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very cool — love the artisan appearance of these loaves and the fact that this is JT’s baby! Can you ask the expert whether it’s possible to play with the ingredients a bit… I wonder about cinnamon/raisin or introducing some herbs/cheese, etc. not sure if the weight would complicate the rise. I suspect that herbs alone would not be problematic but the heavier bits might be. Great share, thank you.
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Hi Kelly, I have successfully made no knead focaccia with a similar recipe with herbs and it worked out beautifully. The cheese may be an issue. I would choose something hard so it doesn’t add too much moisture to the mix. Now you have me curious, if I hadn’t run out of flour I would have had to try it out!
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I absolutely love this bread and definitely agree that it is good to revisit it! 😀
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I’m not so much a yeast doubter as I am a little afraid of it. This loaf is a beauty, and maybe a great one to try for a beginner such as myself!
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Besty, it’s a perfect bread for a beginner. I really hope you try it.
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How deliciously interesting!
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Koszonom Lizzy.
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I agree with a previous poster … an amazing looking no-knead bread. It seems unbelievable that you got that crumb and crust in a home oven without kneading.
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I’m always amazing Maria, so little effort. I recall kneading for what seemed like an eternity and still getting a lead-weight bread with a so so crust.
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I got a bit confused about the way the dough rises during the 2 hr rise and then how you flip it into the hot pan. Will the high heat (500 deg F in the video) discolour the enamel pot?
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Hi Maria, I went back to revise the recipe and noticed that it was gone (?) Not sure what happened but I have put it back and clarified the instructions a bit. This link (http://www.seriouseats.com/2011/06/the-food-lab-the-science-of-no-knead-dough.html) goes into the science of it.
To answer your question, the small amount of yeast remains active and works the dough to rise on its own. The glutens also develop on their own.
To get the boule into the super hot pan, first add a small handful of cornmeal to the hot pan, then pick up the cloth the bread rested on and just roll the bread off into the hot pan. Don’t worry how it looks, the folds and crevices will give it that authentic artisan bread appearance. Our pots are relatively old (around 20 years) and have a certain amount of wear on them already but I haven’t noticed any other discolouration. The outside enamel might get darker in the high heat but it will come back to normal after it cools down. I use a cheap Chinese replica for the baguette because the Le Creuset is way too expensive. We have made at least a dozen baguettes in this cheap pot and it still looks brand new. Please let me know if you make it and send me a photo of how it turned out.
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I was going to give it a try soon but all I have is the Le Creuset and since I paid an arm and a leg for it (my single biggest kitchen purchase bought as a Xmas present for myself) I don’t want to ruin it. I don’t think I have anything else suitable. 😦
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We use the Le Creuset for the boule shape. The only thing you have to worry about is the knob which cannot take the high temperatures. We’ve also just unscrewed the knob and stuffed aluminum foil into the hole but it makes it rather difficult to remove.
I found this post from the kitchn for alternative pots: http://www.thekitchn.com/noknead-bread-alternative-to-d-42145
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I actually BOUGHT one of those metal knobs to replace the phenolic one just so I could use very high temps. Between the cost of the knob and the shipping, I think I paid $15 CDN for it, so that’s not going to be a problem.
I’ll check out the link for the alternative pots. Thank you.
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Would love to have a few slices right now for breakfast.
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Thanks Norma, there is really nothing like fresh baked bread in the morning,is there?
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It looks amazing! Perfect crumb and crust, Eva.
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Thank you keep kindly, Angie, it still amazes me to this day that you can get such a professional crumb and crust with this recipe.
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It’s amazing this is a ‘no-knead’ bread. It certainly looks like a labour of love xx
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Thank you so much Charlie, it is pretty amazing for such little effort.
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It really IS easy to make but it doesn’t taste that way! I love this bread.
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Thanks Maureen, so little effort but plenty of flavour and texture.
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