No-Knead Bread 101
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.
Start with 14 oz of warm tap water.
Add 1 and 1/2 teaspoon of salt.
Add 1 and 1/4 teaspoon of instant yeast and shake it in.
Add 1 tablespoon of extra virgin olive oil and stir to combine.
Gradually add 3 and 1/2 cups of bread flour, starting with 1/2 cup and then adding 3 cups using the scoop and shake method.
Stir to combine until the dough comes together.
Cover the bowl with plastic wrap and let it proof for 1 hour and 30 minutes in a warm environment.
After proofing, the dough should have risen and doubled in size.
Spray an 8 1/2 by 4 and 1/2 inch bread pan with no-stick spray.
Degas the dough by pulling and stretching it, then dust with flour to make it less sticky.
Roll the dough into the bread pan and cover with a lint-free towel to proof for another 30 minutes.
Preheat the oven to 400°F (204°C).
Bake for 40 minutes, then remove from the oven.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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