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No Knead Bread
Here you will find a basic no-knead bread recipe along with two videos (short and long) that demonstrate the entire process of baking an artisanal no-knead loaf of bread in a home kitchen.
Once you’ve mastered the basic technique, take a look at these variations on no knead recipes 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…
IMPORTANT NOTE: In the above videos, I preheat the oven and cloche to 500ºF. Different baking vessels may have different heat tolerances. Please refer to the manufacturers instructions for the baking vessel you are using. Bread baking cloches are made by several different companies and while they may look alike, their usage instructions may vary.
Artisan No-Knead Bread
Ingredients
Instructions
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.
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.
By the way: If you are just getting started with no-knead baking, we sell a basic starter kit with everything you need in our store.
No Knead Bread