No Knead Bread | 3 Hours vs. 12 Hours | Beginner Bread Recipes

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.

Pour slightly over room temperature water into a bowl and add yeast, mixing until the water is cloudy and bubbly.

Let the yeast mixture sit for about 2 minutes.

Add flour to the yeast mixture, followed by salt (added last to prevent killing the yeast).

Mix the ingredients by hand until a slack dough forms, ensuring all water is absorbed and there are no dry spots.

Cover the bowl and let it rest for 20 minutes to absorb the water.

After 20 minutes, perform a series of folds to develop gluten, lifting the dough and folding it over itself from each corner of the bowl until it forms a ball.

Cover the dough and let it rest for 12 hours at room temperature (or in the oven with the light on if it's cold).

After 12 hours, check the dough; it should be bubbly and flattened.

Prepare a banana proofing basket by dusting it liberally with rice flour (or use a colander if unavailable).

Dust the work surface with flour and scrape the dough onto it.

Shape the dough into a rectangle, folding the sticky side in to create surface tension, then form it into a ball and place seam side up into the proofing basket.

Cover the dough and let it rise for 1.5 to 2 hours until it has risen and feels marshmallowy.

Preheat the oven to 475°F (240°C) with the Dutch oven inside.

After the dough has risen, prepare a parchment paper circle for transferring the bread.

Carefully flip the dough onto the parchment paper, seam side up, and shape it slightly before placing it into the hot Dutch oven.

Cover the Dutch oven and bake for 25 minutes, then remove the lid and bake for an additional 20 minutes until dark brown.

Remove the bread from the oven and let it cool for about 30 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens