No-Knead Bread – food vegamoviescc

Total Time: 18-20 hours (mostly hands-off rising)
Active Prep Time: 15 minutes
Baking Time: 45 minutes
Difficulty: Easy – Perfect for absolute beginners.
Yield: 1 magnificent round loaf (about 1 ½ lbs).
Special Equipment: A 4 to 6-quart Dutch oven with a lid (oven-safe to 450°F/230°C).

The No-Knead Bread method, popularized by Jim Lahey of Sullivan Street Bakery, is a revelation. It trades physical effort for time, using a very wet dough and a long, slow fermentation to develop incredible flavor and an open, airy crumb—all without any kneading. This is the gateway recipe to the world of artisan baking.

Ingredients

430 grams (3 ½ cups) bread flour or all-purpose flour, plus more for dusting
2 grams (¼ teaspoon) instant yeast or active dry yeast
9 grams (1 ½ teaspoons) fine sea salt or kosher salt
345 grams (1 ½ cups + 1 tablespoon) cool water (about 70°F/21°C)

Note: For best results, weigh your ingredients using a kitchen scale. Volume measurements can vary.

Step-by-Step Instructions

Day 1: The Long, Slow Mix & Rise (5 minutes active)

Step 1: Mix the Dough
In a large mixing bowl, whisk together the flour, yeast, and salt. Add the cool water. Use a wooden spoon or your hands to mix until you have a shaggy, sticky dough with no dry flour pockets. This should take less than a minute. The dough will be messy and wet—this is perfect.

Step 2: First Rise (12-18 hours)
Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it sit at warm room temperature (ideally 68-72°F or 20-22°C) for 12 to 18 hours. The dough is ready when it’s bubbly on the surface and has roughly doubled in size. A longer fermentation (closer to 18 hours) develops more complex flavor.

Day 2: Shape, Proof & Bake (1 hour active)

Step 3: Shape the Loaf (10 minutes)
Generously flour a work surface. With wet or floured hands, gently scrape the risen dough onto the surface. It will be loose and bubbly. Fold the dough over onto itself a few times—north to south, then east to west—to form a rough ball. This creates surface tension.
Place a sheet of parchment paper on a small tray or cutting board and generously dust it with flour or cornmeal. Gently transfer the dough seam-side down onto the parchment. Dust the top lightly with flour.

Step 4: Second Rise (1-2 hours)
Cover the dough loosely with a clean kitchen towel and let it proof for another 1 to 2 hours. It’s ready when it looks puffy and, if you gently poke it, the indentation slowly springs back partway.

Step 5: Preheat & Score (30 minutes before baking)
About 30 minutes before the proofing is complete, place your empty Dutch oven (with its lid on) into your oven. Preheat the oven to 450°F (230°C). The Dutch oven must be piping hot.
When the dough is proofed, carefully remove the hot Dutch oven. Using the parchment as a sling, lower the dough into the pot. The parchment stays in.
With a sharp razor blade, lame, or very sharp knife, make one or two swift, confident slashes (about ½-inch deep) on top of the dough. This allows for controlled expansion in the oven.

Step 6: Bake (45 minutes)
Immediately cover the pot with the hot lid. This traps steam, creating a crisp crust.
Bake covered for 30 minutes.
Carefully remove the lid (a burst of steam will escape). The loaf will be pale but set. Continue baking uncovered for another 15-20 minutes, until the crust is a deep, glorious golden brown.

Step 7: Cool (This is the hardest part!)
Use the parchment to lift the bread out of the Dutch oven and transfer it to a wire cooling rack. It will sound hollow when tapped on the bottom. Resist all temptation to cut it! Allow it to cool completely for at least 2-3 hours. This cooling period is when the crumb structure finally sets. Cutting too soon results in a gummy interior.

Chef’s Notes & Variations

The Secret is Steam: The Dutch oven replicates a professional baker’s steam-injected oven. Don’t skip it.
Flour Variations: Substitute up to 1 cup of bread flour with whole wheat, rye, or spelt flour for a heartier loaf.
Flavor Boost: Add 1 cup of chopped olives, toasted nuts, seeds, or dried herbs during the initial mix.
Storage: Keep the cooled loaf in a paper bag at room temperature for 2-3 days. For longer storage, slice and freeze in a zip-top bag for up to 3 months. Reheat from frozen in a toaster or oven.

Nutrition Information (Per Slice, approx. 12 slices per loaf)

Calories: ~140 kcal
Total Fat: 0.5g
Saturated Fat: 0.1g
Cholesterol: 0mg
Sodium: 290mg
Total Carbohydrates: 29g
Dietary Fiber: 1g
Sugars: 0g
Protein: 5g

Nutritional information is an estimate based on the ingredients listed and may vary depending on specific brands and modifications.

The Last Slice

This No-Knead Bread is more than a recipe; it’s a lesson in patience and trust in simple processes. It demystifies artisan baking, proving that the most spectacular results often come from the gentlest touch. The reward is a loaf with a shatteringly crisp, bronzed crust that gives way to a soft, tangy, and hole-riddled interior—a loaf that fills your kitchen with an aroma that feels like home. Share it with butter and flaky salt, use it for the world’s best toast, or simply savor it as a testament to what flour, water, yeast, and time can create. Happy baking!