No knead bread recipe
No Knead Bread recipe
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|300 g||flour, more for dusting|
|¼ tsp||instant yeast|
|1 ¼ tsp||salt|
|cornmeal, as needed|
Combine flour, yeast and salt in a large bowl. Add water and stir until blended; dough will be sticky. Cover bowl with plastic wrap and let rest for 18 hours at room temperature. Dough is ready when its surface is dotted with bubbles.
Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest for about 15 minutes.
Shape dough into a ball.
Coat a cotton towel with flour and cornmeal; put dough seam side down on towel and dust with more flour and cornmeal. Cover with another cotton towel and let rise for about 2 hours. When risen, dough should be more than double in size.
Preheat oven to 200°C.
Turn dough over into a suitable pot or baking form, seam side up (it iss ok if it does not look all very pretty). Shake pan to evenly distribute the dough; it will straighten out as it bakes. Cover with lid and bake for 30 minutes. Remove lid and bake another 15-30 minutes, until loaf is browned. Cool on a rack.
ca. 20 hrs 30 min
Grade of difficulty:
Calories per portion:
Reference: No knead bread recipe
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