How to Bake No-Knead Bread in a Poor Man’s Dutch Oven (no mixer… no bread machine…)
Recipe Information
No Knead White Bread
Cultural Context
No Knead White Bread emerged as a popular baking method in the early 2000s, credited to Jim Lahey. This technique allows for a simple, hands-off approach to bread-making, making it accessible for home bakers. Its cultural significance lies in its ability to produce artisan-style bread with minimal effort. Today, variations abound, with many bakers experimenting with different flours and add-ins, making it a beloved staple in kitchens worldwide.
all-purpose flour
🥗Healthier: whole wheat flour
💰Cheaper: bread flour
Whole wheat flour adds fiber and nutrients, while bread flour can enhance texture.
yeast
💰Cheaper: sourdough starter
Sourdough starter can be a natural alternative to commercial yeast.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil is healthier while margarine offers a cost-effective substitute.
milk
🥗Healthier: almond milk
💰Cheaper: water
Almond milk is dairy-free, while water is the most economical option.
Use a warm bowl to prevent cooling the warm water.
Add 12 oz warm water to the bowl.
Add 1 teaspoon instant yeast and 1 and 1/2 teaspoon salt to the water and stir to combine.
Add 3 cups bread flour to the bowl, dropping it on the side to avoid splashing.
Use the handle end of a spoon to combine the flour and water until a shaggy ball forms.
Scrape the sides of the bowl to incorporate the flour from the sides into the dough.
Cover the bowl with plastic wrap and place it in direct sunlight to proof for 1 hour and 30 minutes.
After 1 hour and 30 minutes, check that the dough has risen and doubled in size.
Spray the bottom pan of the Dutch oven with non-stick spray and spray the lip of the top pan.
Degas the dough by pulling and stretching it, then scrape it off the sides of the bowl.
Dust the dough ball with flour and roll it in the flour to coat the outside.
Place the dough in the bottom pan of the Dutch oven and cover with the top pan, securing it with binder clips.
Let the dough proof for 30 minutes while preheating the oven to 400°F.
After 30 minutes, place the Dutch oven in the oven and bake for 35 minutes with the top on.
After 35 minutes, remove the top pan and bake for an additional 5 to 10 minutes to finish the crust.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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