The Best No-Knead Sandwich Bread Recipe | Joe Vs. The Test Kitchen

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

sugar

🥗Healthier: honey

Honey is a natural sweetener.

Whisk together 15 and 1/8 ounces of bread flour, 1.5 teaspoons of table salt, and 0.25 teaspoons of instant yeast in a bowl.

Stir in 7 ounces of water, 4 ounces of mild lager, and 1 tablespoon of distilled white vinegar until a shaggy dough forms.

Cover the bowl and let the dough rest at room temperature for 8 to 18 hours.

After the bulk rise, the dough should look loose and relaxed. Fold the dough over itself eight times, using water to prevent sticking.

Let the dough relax for another 15 minutes, covered.

Flour the board and flip the dough seam side up onto the counter. Pat it into an 8 by 6 inch rectangle.

Roll the dough away from yourself to form a tight cylinder, pinching the seam and sides closed to keep it compact.

Transfer the shaped dough to a greased loaf pan, cover it, and let it proof for 1 to 1.5 hours until it rises about an inch above the lip of the pan.

Preheat a large Dutch oven in a 475 degree oven for 30 minutes.

Make a 3-inch long slash on the top of the loaf, place the loaf pan into the Dutch oven, and re-cover it.

Bake for 30 minutes in the covered Dutch oven, then uncover and bake for an additional 10 to 15 minutes until golden brown.

Let the loaf rest in the pan for 15 minutes, then cool for 3 hours before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens