No Knead Crusty Bread Recipes

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NO-KNEAD ARTISAN STYLE BREAD



No-Knead Artisan Style Bread image

This is a very easy bread to make without any kneading. Bake in a Dutch oven or heavy casserole dish. The bread comes out very crusty and with huge holes throughout, just like at the bakery.

Provided by Jewissa

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time P2DT3h

Yield 6

Number Of Ingredients 7

3 cups all-purpose flour
1 teaspoon active dry yeast
2 teaspoons salt
1 ⅔ cups warm water (110 degrees F/45 degrees C)
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage

Steps:

  • Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
  • Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
  • Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
  • Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
  • Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
  • Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

Nutrition Facts : Calories 229.9 calories, Carbohydrate 48 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 0.1 g, Sodium 778.8 mg, Sugar 0.2 g

EASY NO KNEAD DUTCH OVEN CRUSTY BREAD



Easy No Knead Dutch Oven Crusty Bread image

This is a no knead, dutch oven bread recipe that peeked my interest in the Dec/Jan'o8 Mother Earth News magazine. The end result is a brick oven type of crust that I've never gotten with home bread baking before, the results are wonderful -believe it or not!

Provided by Antifreesz

Categories     Yeast Breads

Time P1DT50m

Yield 1 half pound loaf

Number Of Ingredients 5

1/4 teaspoon active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting, white, whole wheat, a combination of the two can be used also
1 1/2 teaspoons salt
cornmeal or wheat bran, for dusting

Steps:

  • In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended.
  • The dough will be shaggy and sticky.
  • Cover bowl with plastic wrap.
  • Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
  • The dough is ready when its surface is dotted with bubbles.
  • Lightly flour a work surface and place dough on it.
  • Sprinkle it with a little more flour and fold it over on itself once or twice.
  • Cover loosely with plastic wrap and let it rest for about 15 minutes.
  • Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal.
  • Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal.
  • Cover with another towel and let rise for about 1 to 2 hours.
  • When it's ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
  • At least 20 minutes before the dough is ready, heat oven to 475 degrees.
  • Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats.
  • When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up.
  • The dough will lose its shape a bit in the process, but that's OK. Give the pan a firm shake or two to help distribute the dough evenly, but don't worry if it's not perfect; it will straighten out as it bakes.
  • Cover and bake for 30 minutes.
  • Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned.
  • Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

NO-KNEAD BREAD



No-Knead Bread image

Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort - only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version.

Provided by Mark Bittman

Categories     easy, breads, times classics, side dish

Time 1h30m

Yield One 1 1/2-pound loaf

Number Of Ingredients 4

3 1/3 cups/430 grams all-purpose or bread flour, plus more for dusting
Generous 1/4 teaspoon/1 gram instant yeast
2 teaspoons/8 grams kosher salt
Cornmeal or wheat bran, as needed

Steps:

  • In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
  • Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
  • Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  • At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

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