Are you tired of complicated bread recipes that require professional baker skills? Get ready to revolutionize your home baking with Jenn's No Knead Dough - a foolproof method that transforms simple ingredients into a stunning, crusty artisan loaf with virtually no effort! This game-changing technique will have you producing restaurant-worthy bread that looks and tastes like it came straight from a professional bakery, all while requiring minimal hands-on time and zero kneading expertise.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon instant yeast
- 1 teaspoon salt
- 1 1/2 cups warm water
Instructions
- In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Mix the dry ingredients thoroughly to ensure even distribution.
- Pour the warm water into the dry ingredient mixture. Use a wooden spoon or spatula to mix until a shaggy, sticky dough forms. The dough will look rough and not completely smooth - this is normal for no-knead bread.
- Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature (around 70°F) for 12-18 hours. This long fermentation allows the yeast to develop flavor and create air bubbles.
- After the initial rise, the dough will look bubbly and have increased in volume. Lightly flour a clean work surface and carefully turn out the sticky dough onto it.
- With floured hands, gently fold the dough over itself 2-3 times, creating a loose round shape. Do not overwork the dough - minimal handling is key to maintaining its airy texture.
- Place a clean cotton towel on the counter and generously dust it with flour. Transfer the shaped dough onto the floured towel, seam side down. Dust the top of the dough with more flour.
- Cover the dough with another towel and let it rise for an additional 1-2 hours until it has nearly doubled in size.
- About 30 minutes before baking, place a heavy covered pot (cast iron Dutch oven works best) in the oven and preheat to 450°F (230°C).
- Carefully remove the hot pot from the oven. Gently transfer the risen dough into the hot pot, seam side up. The hot pot will help create a crispy crust.
- Cover the pot with its lid and bake for 30 minutes. Then remove the lid and bake for an additional 15-20 minutes until the bread is golden brown and crusty.
- Remove the bread from the oven and transfer to a wire rack. Let it cool completely for at least 1 hour before slicing to allow the interior to set properly.
Tips
- • Use warm (not hot) water around 110°F to activate the yeast without killing it • Choose a large, wide bowl for better dough development • Place your dough in a draft-free area during the long fermentation • A cast iron Dutch oven is ideal, but any heavy covered pot will work • Don't be afraid of a shaggy, rough-looking initial dough - that's exactly right! • Let the bread cool completely to allow internal moisture to redistribute • Experiment with adding herbs or seeds for flavor variations • Store bread in a paper bag to maintain crispness, avoiding plastic which can make the crust soggy
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
