Try this incredibly easy no knead bread recipe. This recipe takes the normal rise time from 18 hours to a mere 2. Use your oven, sous vide, Instant Pot, or dehydrator to speed up the proofing process.
Check-in on your Canadian friends, ya’ll.
We are not ok. We are COLD!
After months of reasonable temperatures, the thermometer plummeted this week. Even though we knew it was coming, it feels like a blindside.
It’s ok, though, I’m happily carb loading.
This recipe is dedicated to staying warm in cold weather.
Tips + tricks
No. 1 –> Grease the proofing bowl. This will ensure your bread slides out easier and keeps the air bubbles intact.
No. 2 –> Don’t knead it! Just don’t! Stir it, until its well mixed. And later on, gently shape into a boule – JUST for the love of all things holy, don’t knead it!
No. 3 –> Use a *small* cast iron dutch oven for this recipe. This is a small batch, and I always cook mine in my 3 quart dutch oven.
What can I use to proof my bread?
I love using my kitchen tools for various, and often out of the box uses. So here’s a couple ideas!
Oven. If you’re one of the lucky ones with a proof setting on your oven, I’m jelly. Pop that bowl in there and get your rise on!
Sous Vide. When you think about it, using the sous vide is the perfect way to proof your bread, it will keep the water bath at the perfect temperature to rise your bread in a jif!
Dehydrator. If you’ve got a dehydrator, you’re ready to go! Set the dial at the desired temperature, and wait for the magic!
Instant Pot. The yogurt “less” setting on your Instant Pot is the perfect temperature for proofing bread.
- warm water
How to make
- Combine the yeast and warm water in a bowl, and set aside for yeast to bloom.
- Whisk the dry ingredients together in a large bowl.
- Combine the water with the dry ingredients. Use your hands, it’s usually easier, mix until combined, the dough will be sticky and shaggy – that’s ok.
- Place the dough into a greased heatproof bowl. Cover with a damp dishtowel or plastic wrap.
- Place your bowl to rise.
- Allow to rise for 2 hours.
- Devour your perfect crusty bread.
3 qt Cast Iron Dutch Oven
Much of the success of this bread depends on having a heavy ass cast iron dutch oven. It’s one of those things you should already have, and if you don’t have one, fix that! The little red one in these photos was my first piece of cast iron and something that started somewhat of a cooking revolution for us a handful of years ago.
A 3 quart cast iron dutch oven is a workhorse in the kitchen, and you’ll find yourself reaching for it often.
This artisan bread is what carby dreams are made of. Nothing like a warm hunk of crusty bread on a cold day. Here are some great ideas of things to serve with your golden loaf!
Other Bread Recipes You May Like:
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Try this incredibly easy no knead bread recipe. It's got a perfect crust and soft crumb. This recipe takes the normal rise time from 18 hours to a mere 2. Use your oven, sous vide, Instant Pot, or dehydrator to speed up the proofing process.
- 1 1/2 cup warm water
- 1/2 tsp instant yeast
- 3 cups flour
- 1 tsp salt
- 1/2 tsp sugar (optional)
- Prepare sous vide water bath, oven, Instant Pot or dehydrator for proofing. And grease the inside of a stainless steel or other heatproof bowl.
- Sprinkle yeast into warm water, and set aside to bloom.
- Whisk the dry ingredients in a large bowl.
- Stir together the water and flour mixture. I find it best to get your hands in there, give the bread a good mix until the flour is incorporated and the dough is shaggy.
- Place the dough into the greased bowl, and cover with a damp tea towel or plastic wrap.
- Set the bowl on the water bath, place it in the oven, or dehydrator - wherever you want to rise.
- Allow the dough to rise for 90 minutes, then place your dutch oven into the cold oven and preheat to 450f.
- After 30 minutes, turn the bread loaf out onto a floured surface and carefully form a boule. Using gentle motions, and fold the dough into a ball shape.
- Place the boule in the centre of a piece of parchment paper, seam side down.
- Remove the dutch oven from your oven. Be very careful, it's extremely hot.
- Pick up bread boule with the corners of your parchment paper, and lower the boule into the dutch oven.
- Replace the lid.
- Bake the bread at 450f for 30 minutes covered.
- Remove the lid, and bake another 10-15 minutes uncovered - until the crust is a perfect golden brown.
- Remove the dutch oven from the oven, and pick up the bread using the corners of the parchment paper again.
- Place the bread on a wire cooling rack until cool to the touch before serving.
If using an Instant Pot:
Add 4 cups of water to your Instant Pot and set to Yogurt Less, and place heatproof bowl on top of pot. Do not use the lid.
If using Sous Vide:
Fill water bath, set to 90F, place bowl on top of water bath. It will float.
If using Dehydrator:
Set dehydrator to 90F, and place bowl inside of dehydrator. Ensure the bowl is well sealed with plastic wrap so it doesn't inadvertently dehydrate the bread.
If using Oven:
Set oven to proof setting, ensuring that is around 90F. Place bowl in oven to rise.
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Amount Per Serving: Calories: 138Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 235mgCarbohydrates: 29gFiber: 1gSugar: 0gProtein: 4g