Make your own homemade artisan-style bread with this Easy No-Knead Bread recipe with step-by-step photos.
Begin this recipe the day before.
Day 1
Make the dough & first proofing
Day 2
Prepare the dough & second proofing
Baking the bread
DIFFERENT TYPES OF FLOUR
* This recipe works well with plain flour (all-purpose flour) or strong white bread flour.
* You can also use wholemeal flour which will produce a slightly denser bread. I would recommend a mix of white flour and wholemeal flour for better results.
* For Swiss readers: I use Zopfmehl (or farine pour tresse) when making bread.
DIFFERENT TYPES OF YEAST
* Please note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast.
* With instant yeast, you can add it directly to the flour mixture without having to activate it first.
* With dried yeast, you will need to activate it first (usually in some warm liquid).
WHAT TYPE OF POT TO USE
* For this recipe, I use a cast-iron pot or Dutch oven which is 24 cm (9.5 inches) in width with a 3.8 litre (4 quarts) capacity. You can use a larger cast-iron pot, but the finished bread will not be as tall.
* You can also use a Pyrex glass dish with a lid with similar results.
* If you don’t have a cast-iron pot or an ovenproof glass dish, you can also use a metal baking sheet with a large stainless steel bowl as a lid.
* Check that your cast-iron pot is ovenproof and suitable for use in the oven at 230°C (450°F). I use a Staub pot which can withstand temperatures up to 250°C (482°F).
* Make sure that the handles and lids are all ovenproof. Otherwise, due to the very high temperatures, they can melt in the oven. Some cast-iron lids have a plastic knob which cannot withstand the high temperatures in this recipe (most Le Creuset models have a plastic knob). So either remove the knob or wrap it in aluminium foil to protect it.
RECIPE CREDIT
This recipe is adapted from Jim Lahey and Mark Bittman’s recipe for No-Knead Bread from the New York Times.
OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/easy-no-knead-bread/