One of our favorite things about traveling abroad is the easy access to fresh bread. You just don't find high quality fresh bread with ease in the U.S. We sat out to figure out a way to make high quality bread with ease at home, and we stumbled upon the book, "Artisan Bread in 5 Minutes a Day."This recipe is derived from that book and designed with ease in mind. If done properly, you'll end up with a wetter than expected dough that doesn't require kneading. You'll have enough dough for 3 to 4 loaves, and the dough will hold up in the fridge for about 2 weeks. We hope you enjoy what we think is the Best No Knead Homemade Bread Recipe that you'll come across.
Gather your ingredients and equipment.
Start by mixing your water, salt, and yeast in a large bowl. Be sure that the water is around 100 degrees Fahrenheit, and not much warmer. Stir until the yeast is mostly dissolved.
Add the flour all at once, and mix with a wooden spoon until just uniformly combined. Be careful not to over mix.
Once mixed, loosely cover the bowl with a lid or clean kitchen towel. Let sit at room temperature to rise for about 2 hours, or until doubled in size.
At this point, you could use the dough, but it's best to refrigerate at least overnight. If refrigerating, keep loosely covered.
When you're ready to bake, place your pizza stone on the center oven rack with the roasting pan on the rack below. Preheat the oven to 450 degrees for 30-40 minutes.
Meanwhile, grab your dough bowl, lightly dust the top of the dough with flour, and using kitchen shears or a sharp knife, trim off a 1 lb ball.
Now for the trickiest part. During this process, be sure not to add too much flour to your dough. We want it to remain a bit sticky, so only dust with enough flour to make it workable. Take the dough in your hands. With one hand, curl the edge of the dough under. Turn the dough a quarter turn in your hands and repeat by folding the dough under again. Repeat this process until you have a smooth, round ball. This should take less than a minute.
Once your ball is formed, place the dough ball on a sheet of parchment paper on top of a pizza peel. Let the shaped dough ball rest for 30-40 minutes.
Dust the ball with flour one last time, and using a sharp knife, make 3 or 4 slashes (vents) in the dough. Then, in one quick motion, slide the dough onto the pizza stone.
Immediately after your dough is on the stone, add 1 cup of hot water to the roasting pan. This will create the steam that helps your dough rise and brown. Close the oven door.
After 15 or 20 minutes (when your bread is lightly browned and holding shape), remove the parchment from under the dough. If your bread is browning unevenly, this is the time to give it a quarter or half turn in the oven.
Bake another 20-30 minutes or until a deep golden brown with some dark edges. I've found that overbaking is hard to do and is far better than underbaking. Once finished, remove the bread to a cooling rack to cool completely. We've gotten impatient and cut into a warm loaf a few times, and while quite delicious, it's worth the wait for it to cool. You'll know you had a good bake if the bread is crackling while it cools.
Once cooled, cut your bread and enjoy! You should have enough dough left for 2 or 3 more loaves! And, the longer it sits in the fridge, the more of a wonderful sourdough flavor it develops.
We hope you enjoy this incredibly easy no knead bread recipe as much as we do. It's been an awesome addition to our homemade repertoire.
Serving Size 1 loaf (1 lb of dough)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.