How to Easily Make No-Knead Bread at Home | Bake #WithMe
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.
In a bowl, combine the above ingredients. Mix with a spatula or your hand (it will be sticky, so a wet hand would be best) until combined. Cover and let rest for 12 to 18 hours.
When ready to bake: Remove cover from the bowl. The dough should be roughly doubled in size. Use floured hands or a plastic bench scraper to gently fold the dough into itself.
Turn the sticky dough out to another bowl lined with parchment paper. Cover and let rest one more time while you preheat the oven, about 30 to 60 minutes.
Preheat the oven to 450F/230C. Place a Dutch oven or enameled cast iron pot in oven while it preheats. Once oven comes to temp, carefully remove pot from oven, remove lid, and place paper and dough in. Cover and bake for 40 minutes.
After 40 minutes, remove lid and bake for another 20 to 30 minutes until golden brown.
Remove the pot carefully from the oven. Transfer the paper and loaf and cool on a rack for 1 hour.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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