No Knead Bread Baking Method
On this page, you will find both the short and long version videos of a basic no knead bread baking technique. See these variations of no knead recipe too.
Before we get started, I wanted to share an email I received from Leanna who says more for the benefits of the no knead method than I could ever convey. She says…
Love This Method
I’ve been baking bread for 40 years and this method has turned my bread baking upside down. I even had kneading down to an art. My dough had to feel just right. My ingredients had to be the best. Now I just throw these four items into a bowl and with no effort on my part, I end up with perfection. I take care of a lady with handicaps and bake it for her too. She has a gas oven and mine at home is electric. I have had no problems with this method. I used to have a sourdough starter but several moves ago, I discarded it. Now with your starter I am back in business. I can hardly wait for my first loaf of NK sourdough bread.
6 min. 40 sec.
12 min. long
Ingredients for basic yeasted No Knead Method:
3 cups bread flour (the above video used 1 cup (5 oz.) whole wheat flour and 2 cups (10 1/2 oz.) white bread flour
1/4 tsp. instant yeast
1 1/2 tsp. salt
1 1/2 cups purified or spring water
- Mix together the dry ingredients.
- Mix in water until the water is incorporated.
- Cover with plastic and let sit 12-18 hours.
- Follow video instruction for folding.
- Cover loosely with plastic and rest for 15 minutes.
- Transfer to well floured towel or proofing basket. Cover with towel and let rise about 1 1/2 hours.
- Bake in covered La Cloche or Dutch oven preheated to 500 degrees for 30 minutes.
- Remove cover; reduce heat to 450 degrees and bake an additional 15 minutes.
- Let cool completely on rack.
- Consume bread, be happy.
Note: Regarding the 15 minute rest after the long proofing period; it’s a habit of mine from working with “regular” dough where it helps to have the dough rest after folding in order to relax it so it’s easier to shape for the final rise. With the wet no knead dough recipes, I’ve been skipping it and haven’t noticed any difference in the results.
| No Knead Revisited – A Three Year Check Up
It’s been over 3 years since the original New York Times no knead bread recipe was published. That’s also about the same time Breadtopia was born. By far the most common difficulty people write or call in about is with the dough being too wet to handle at the end of the long first proofing period and also when it’s time to place the dough into a covered vessel to bake at the end of the second rise. When you run into this, there’s not a whole lot you can do about it other than attempt to follow through on the instructions and ultimately wrest the dough into your heated baker and into the oven. Your “mistake” may turn out better than you expected and if nothing else, you’ll learn from it. The next time around you can do one or a combination of a couple things differently.
The same principle holds true on the second rise. While 1-2 hours is the suggested range, I’m almost always at about 60 to 75 minutes. Another concern we hear a lot is about the dough not rising much during that second short proofing period. I don’t see mine rise much then either and it doesn’t matter so long as you see a good rise during the first several minutes that the dough is in the oven. That’s called oven spring and it’s a very good thing. By keeping your proofing periods on the shorter side, you’re more likely to get good oven spring from the still vigorous yeast or sourdough starter. Of course all of the above is assuming your yeast or sourdough starter is fresh and viable to start with. In summary, most problems can be helped or solved by stiffening the dough a little and/or shortening the rising times. If you’re new to bread baking, don’t think from reading this that it’s difficult or tricky to get great results. Most people find it a breeze and enjoy success right out of the blocks. Others may find it takes a few tries. It’s important to have fun with it and don’t worry about bombing. There’s no significant downside to bread baking but the upside can be fabulous. Enjoy! |
This method of baking is quite forgiving if you alter the ingredients and proportions. One of the great things about a bread recipe that is so easy and involves just one loaf at a time is you don’t feel like you’re risking a lot if your experimenting goes awry.
Try using different flours and/or different proportions of flour and play around with the water measurement a little.
We’d would love to hear from anyone with their experiences using this technique, both successful and otherwise. Please share your experiences below.
Note: Here are some great dough handling tips from Breadtopia reader Mark Liptak. Also, check out these no knead baking techniques by Margaret Ball.
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I did the 1st dough at 1:40 PM yesterday, let it sit till about 5or 6Pm, then put it in the refrigerator. Took it out around 10 AM today, but then some emergency dr’s visits made me put it back at around 1PM, and I didn’t get home till now(almost 9PM). Is it a lost cause? Should I just throw it out and try again another day? (Have never made this bread before). Will appreciate some guidance. Thanks–Jean
Jean,
I think you will be fine! I would certainly give it a try. I have been making french bread from Peter Reinhart’s “Artisan Breads Every Day” for the past 3 weeks, and loving the fact that I can make the dough and then put it in the refrigerator for up to 4 days! It’s called cold fermenting and I believe adds more flavor, since the yeast is still working it’s magic and maturing. It should have risen a bit in the refrigerator, bring it out and let it come to room temp, and it should rise some more. And then do your thing while the oven is heating. Good luck, bread is a little more flexible than we think (as long as we haven’t exhausted the yeasty fellows).
Cathy–thanks–I’ll try it tomorrow. Jean
Cathy–I tried your suggestion–and it worked! Thanks a lot.
Jean
Oh YAY! I was just thinking about you and wondering how it worked out. Thank you so much for letting me know!
Cathy
Eric, I’ve been baking your no knead bread for a couple of years now and although delicious, the crust is always thick and crunchy. Is there a way I can produce this bread with a thin and crunchy crust. I suppose similar to a french baguette or a pugliese with a thin and blistered crust.
I currently use cast iron Dutch Oven. I love reading all the comments on your site. I also want to thank you for your contribution and dedication to the art of bread baking. You are an inspiration to everyone that writes to you and a multitude more that just read your site.
On Thu, Feb 2, 2012 at 4:14 PM, ELAINE COOPER wrote:
Hi Chich
Try taking off your lid as soon as the crust is light brown..and the bread has a spring. I start mine off aat 500 and lower the heat to 450 when the lid has been removed. I use an oven thermometer and I bake thebread until the internal temp is 212 then I remove the bread from the oven and let ot cool slowly
Mizelaineous
Of late, I’ve been making the no-knead bread using the Hertzberg-Francois recipe (mixing it all together, letting it sit 2 hours, refrigerating it until wanted, cutting off a hunk, letting it rest while the oven and vessel preheat, and then throwing it in and baking, removing the top near the end). It couldn’t be much easier or more delicious, and, as you can tell, it’s fast! Each loaf I’ve made comes out perfectly. I’m baking in a smallish All-Clad saucepan (about 5″ diameter), and a loaf disappears between two of us in about two days time. Slice off another hunk and bake some more! Question is, what is the advantage to your method (which I think is more akin to the Lahey style)? Also, the Lahey book has you bake on a stone or sheet versus in a pot, no? Advantages to this? I plan next to put the loaf in the pot with the piece of parchment paper it’s been resting on, saving myself yet another step!? Would love to hear others’ thoughts on this…
Is it possible to make this bread without the use of a cloche or Dutch oven? If not, are there any other sufficiently simple recipes that do not require them? Thank you!
I don’t own either, and here in India, would be too expensive to invest in one. So I make do without, and still get a whole load of compliments for my bread. I use a regular loaf pan, keeping foil under it… some times I cover, often I dont. I still get great bread. My kids no longer like store bought bread. I use upto 75% whole wheat flour(atta/roti flour) which has flax seeds(10%) added and is stone ground. Delicious breads. I love to add greens like fresh fenugreek leaves or garlic chives… about the most versatile and forgiving method for making bread.
Oh! and I forget to mention that I use a pan that came with a donut set which does not have the hole detail to make buns with this recipe. They are easy to make burger sandwiches and great for packing lunch for school and work…
I saw a video on -line when I was learning how to bake noknead bread. I showed using a glass oven safe bowl and a glass pie plate as a lid. I am a big thrift store shopper and know you could find them there. I bought my 19 20′s No.8 Oval Griswold Dutch oven for $12 at an auction here in Ontario Canada. I bake a double loaf in it.
Thank you! This is perfect. Exactly what I had looking for for years. And it worked the first time. A life-saver for a French guy living in the US.
Hi,
I’m just curious, is there a specific reason for scoring the top of the loaves or is it just for looks?
Thanks, Diane
scoring is for looks, Diane. If you don’t score, it will probably burst along a seam somewhere, which is fine for me. I find scoring difficult, even with a razor. Seems to “drag” rather than cut. So, my loaves burst!
Thanks Bill ! I am still learning about baking breads and have not yet found the perfect baked loaf. Seems my gas oven bakes hotter than what i need because my bread is too dark and crust is too hard actually almost burned. I’m trying to perfect a good sourdough loaf.
Diane
Diane, I don’t even take the lid off anymore. My wife likes the crust lighter than I, so the lid stays on and it seems to make little difference.
Bill, Ok will i prefer the crust a little lighter as well…So maybe i will try keeping the lid on next time! Do you make sourdough, whole wheat or any other types of flour? I am working on perfecting a sourdough bread that i will enjoy making over and over. I would appreciate any recipe, oven temps and helpful hints that could help to perfect my goal of a perfect sourdough bread !
Thanks, Diane
I make sourdough, Diane. I use 500g flour (sometimes 350g white/150g wwheat, sometimes all white, sometimes add some spelt in place of white), ~ 365g water (more ww flour, a couple grams more water), 10g salt and 1/4c starter.
Mix ingredients in bowl, cover and set aside for … hours… depends on room temp, etc., but about 14-15 hours for me. Next day stretch, fold, shape into ball, place in well-floured shaping basket. Let rise about another 2.5-3 hours. Place in 500º pre-heated la cloche that has been sprinkled with cornmeal, cover and cook for 40-45 min.
45 minutes yields a pretty dark crust.
Experiment with different temps and times. You’ll find the perfect one.
My starter is a Lavain (available on-line) that I’ve had going for years. I feed it weekly at about a 45% hydration (4oz water, 3.9oz flour).
This is question and a comment. When I took the lid off for the last 15 min the bread already had a nice golden crust. can I take it out then? is it finished baking?
Hi Linda,
Your bread is done baking when the internal temp is about 200-210F or when it makes a hollow sound when you tap the bottom.
Scoring allows the bread to expand more and to to expand evenly. It certainly looks better but the bread gets lighter also.
Thanks Fred! I think i will try scoring my next loaf. Do you bake with a lid or without?
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Both. With a boule I cover the loaf with a pot upside down for about 30 minutes, then uncover for 20.
For Baguettes, I cover them with an aluminum disposable baking pan upside down for about the same, then uncover them about the same.
Ok, Thanks for the info Fred. I’m learning as i go and appreciate all the info i receive on this site.
Tried the cold oven method, not sure if it was using a cast iron dutch oven, a problem with my oven or too much Pam (the top looked almost oily) but my bread didn’t rise much and the bottom is really close to burnt. Again, really possible that it’s a problem with me, but have people had success with cast iron & this method?
Callie,
I use an enamel coated cast iron pot and have had no trouble with the bottom burning and have had a great rise. The first time I tried Gary’s cold oven method my bread stuck to the pan but once I used a bit more Pam and some cornmeal it has been great. I cook it on 500* until the preheat light goes off and then turn it to 450*. I cook it a total of 40-45 min with the cover on and the last 10 min or so with it off to the crisp the top. Good luck with your next one.
Cast iron worked good for me, but I did place it on top of a pizza stone. Kind of had the feeling that it would burn the bottom otherwise.
I live in the U.K. and I am going to try your method and Will let you
Know how it Goes Regards Mutray.Podro
I think I tried more or less everything, but for some reason my bread does not rise as much as I expected. The last bread I did was 2/3 white and 1/3 spelt (photo attached), and it was too dense. I tried several recipes, like:
- 1 or 2 cups white flour and the rest spelt/whole wheat/rye.
- 1.5 cups + 1 tbsp. warm water.
- 1/4 or 1/2 tsp. rapid rise yeast.
- 1.5 tbsp. salt
What can be the reasons for dense bread? whatever I try, I still get a heavy bread, I checked the over temperature, I’m using a scale for measuring flour. I’m not sure about the yeast, does it matter which rapid rise yeast I’m using?
Any tips will be appreciated.
Thanks, Frank.
Frank,
Your bread looks good to me in the picture. But if you still want more rise, I would try this.
- 100% All Purpose or Bread flour
- Buy new rapid rise yeast, just to make sure. I buy the little three packet sleeves. Maybe add a little more yeast too.
- After that try changing the first rise time. Try hours less once and hours more the next time.
Thanks Gary,
I’m trying not to use 100% white flour, but I guess I should try it at least once, just to see if I get good results.
I didn’t think about the rise time, I’ll also try that and buy new yeast.
Thanks!
Before you spend money on new yeast you should consider proofing a tiny amount of your existing yeast. Rather than my trying to explain how to do that I’m sure you can find out what to do by searching the Internet.
I too have had problems with a rise when using a mixture of bread and whole-wheat flour so I tried baking a bread using just bread flour, and it rose beautifully. So, I suggest you do give that a try so that you can convince yourself that you can do it.
And even if it is 100% bread flour it smells and tastes soooooo good.
Good luck.
It’s the yeast! I tested my old yest and they were OK, so I bought the SAF instant recommended here and the result was surely better. I know the pictures look about the same but the bread is lighter now. Thanks! I didn’t try the 100% white flour but I added vital wheat gluten, which should help.
that looks good to me, too!
see The Minimalist’s (NYTIMES) video on you tube. The second video “No Knead – Revisited” discusses exactly your issue and how to solve it.
Good luck!
BTW, I’m trying the 1/4 tsp red wine vinegar to shorten the rise time. hope it works!
To All,
Thank you for your responses about adding garlic and onion to the bread. I have a feeling the safe course is too add either after the first rise.
To everyone, a great Holiday!!!
And keep baking that bread!!!!
Joe
I have looked all over for the answer to a simple question and can not find the answer.
Can i put diced real onions in no knead bread at the start of the first rise?
i have read i can not put garlic in the dough and let it sit for 18 hours because that can cause botulism. But nowhere have a seen anything about diced fresh onion. Does anyone make an onion bread with ffesh onions.
Thanks in advance and a Merry Christmas to all!
Joe
I’ve heard of a lot of people mixing onions and garlic in at the beginning. But come to think of it, I haven’t heard from them since. So I guess they all died of botulism.
Seriously though, wouldn’t baking bread at 450-500 degrees for 40 minutes or whatever, kill anything potentially harmful in the dough?
I have never heard of bread dough being contaminated in such a way, if something truly were contaminated with botulism, the heat would kill the bacteria but only true sterilization, i.e; heat combined with pressure such as in an autoclave or pressure cooker, would kill the toxin. Again, I don’t think that is anything one has to worry about here but its good to know. If you ever have any doubts concerning caned goods, through them out. Bringing the contents to boil will not eliminate toxins, only the bacteria which caused it. This is how I remember learning about canning a long time ago anyhow.
Good Morning Joe,
Baking the bread to the recommended temp of 200 F , will kill any bacteria that causes food born illnesses. Click on link: http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/
My Recipe for Onion Bread.
This part is done after the first overnight rise.
Part of this recipe is from the book, ” Artisan Bread in Five Minutes a Day”.
After the first overnight rise:
Saute thinly sliced onions in olive oil until brown. Set aside.
You may have to incorporate additional flour by dusting the ball of dough, turning it in your hands and stretching the surface of the ball to the bottom. Avoid using too much extra flour, just enough to keep it from sticking to your hands. ( Eric has a video demonstrating this technique ). Stretch or roll out the dough into a half inch oval.
Spread the surface of the flattened loaf with a thin layer of the cooled browned onions.
Then roll up the dough from the short end like a jelly roll, forming a log. Allow to rest and rise for about an hour in a well oiled and floured* proofing vessel or basket. I use a clay baker lined with parchment paper and simply lift the proofed loaf into my other pre-heated Roemertopf for a perfect fit. This method works best for me. Proceed as usual for NKB. Good Luck and a Merry Breadtopian Christmas.
( * Rice flour, corn meal or wheat bran )
Hi, Joe!
I regularly put garlic and onion, plus other herbs in my sourdough. It can go in prior to the first rise. But, to be honest, I don’t like the way they get after being in the bread for 18-24 hours (In the cool, damp climate of Monterey, a 24 hour first rise is perfect). The bacteria starts to eat away at the additions (whether they be herbs, honey, sugar,etc). So, I like to add things, whether they be garlic, onions, or perhaps I’m going for a sweet bread with cinnamon, raisins and sugar, after the first rise. I just fold them into the dough, and let it rise a second time before baking. Voila! So easy!
At work our bakers usually parcook or saute the additions first and toss with flour before adding. I am not sure if this is truly beneficial or just needless additional steps, but it can’t hurt. I think the flour toss is just to keep from clumping together but precooking additions may reduce their moisture content and help them keep longer. I suppose I could just ask.
http://www.smithsonianmag.com/people-places/Artisanal-Wheat-On-the-Rise.html
There is an interesting article in the Dec issue of Smithsonian Magazine about wheat. I learned something I never knew before. Check it out at the link above.
Artisanal Wheat On the Rise
Giving factory flour the heave-ho, small farmers from New England to the Northwest are growing long-forgotten varieties of wheat
Thanks for sharing the link. Great article.
I love the line “As an economic proposition, raising wheat to save money on flour makes about as much sense as raising children to help with the dishes.”
So what’s “Gary’s Cold Oven” method I keep reading about? Where can I find it?
Fred, Gary’s method was posted earlier in this thread. Simply scan back about one page using the “previous comments” link at the beginning or end of the comments section.
I tried Gary’s cold oven method this past weekend. It sure does take work out of a process that’s already pretty easy! And it’s safer.
I couldn’t believe the structure of the bread! Really big holes on the loaf, meaning the second rise which took place in the oven while it was heating, and the normal “oven spring” one gets from the hot method, were combined and results were great!
The crust was softer – good for some (my wife), but I prefer the harder crust on the hot-oven method.
Lastly, mine needed an extra 5 minutes from Gary’s original 50 minute time. I took the lid off for those last 5 minutes, but didn’t like how brown the crust was getting, so put it back on after only a minute.
Overall, great method.
I should have mentioned that I used starter rather than yeast.
Tried the cold start baking method this morning. Almost perfect loaf, absolutely delicious. Crunchy crust, chewy center. I started the timer *AFTER* the oven had reached 500°. Drpped the temp to the recommended 450° and the 50 minutes. Used a meat thermometer to check the interior temp which was about 190° instead of the recommended 200°, so added an additional ten minutes with the cover off. Nicely browned ! Next time I will add an additional teaspoon of salt because the flavor was slightly bland. But this seems to be the best way to go. Couldn’t wait to let the bread cool till I buttered a slice and gobbled iot. Should have taken a pic.
This was my next question exactly – how was the flavor. Usually the long fermentation period is to develop the flavor, esp. in the case of sourdoughs. Please let us know if the salt makes a difference. thanks.
I tried Gary’s method today and loved it!! I took the cover off after about 45 min and the crust was crisp. My only problem was that the sides stuck to the pan. I had a terrible time getting it out. I’ve never had that problem before but, then again, I have never done a double loaf with 6 c. of flour or started with a cold pan and oven. (I use a 7 quart enameled cast iron pan) Has this happened to anyone else and if so what did you do to stop it?
Nancy, I spray the bottom and side of my dutch oven with Pam. I also sprinkle corn meal on the bottom. I tried to get corn meal on the side too, but that did not work. The corn meal just fell to the bottom. I had the same sticking problem the two times I forgot to spray the pot.
I’ve been wanting to try Gary’s method since I read it here. I’m going to give it a go this weekend. I’m considering adding just one variation to it… letting it rise indie the dutch oven for just a little bit before turning the oven on. What do you think? In any case, I’ll let you know by Monday.
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