Mark Bittman's No Knead Bread

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

yeast

💰Cheaper: baking powder

Baking powder can be a cheaper leavening agent.

Mix the dry ingredients (flour, salt, yeast) together in a large bowl.

Add 2 cups of lukewarm water and stir with a wooden spoon until a shaggy, sticky dough forms.

Cover the bowl with a cotton towel or plastic wrap and let it sit for 18 hours at room temperature.

After 18 hours, the dough should have bubbles all over the surface.

Prepare a work surface by sprinkling about a quarter cup of flour on it.

Turn the dough out onto the floured surface and fold it over itself a couple of times.

Cover the dough with plastic wrap and let it rest for 15 minutes.

Shape the dough into a round mass and place it on a clean cotton towel, flouring the towel well.

Cover the dough with another cotton towel and let it rest for 2 hours.

Preheat the oven to 450°F (232°C) with a large Dutch oven inside.

Carefully transfer the dough into the hot Dutch oven.

Cover the Dutch oven with its lid and bake for 30 minutes.

After 30 minutes, uncover the Dutch oven and bake for another 30 minutes until golden brown.

Remove the bread from the Dutch oven and place it on a cooling rack, letting it rest for 30 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens