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No Knead Bread

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.

Removing baked bread boule from red cast iron dutch oven.

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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.

Ingredients

  • flour
  • salt
  • sugar
  • warm water
  • yeast
Dropping the bread boule into a red cast iron dutch oven.

How to make

  1. Combine the yeast and warm water in a bowl, and set aside for yeast to bloom.
  2. Whisk the dry ingredients together in a large bowl.
  3. Combine the water with the dry ingredients. I find it best to get your hands in there, give the bread a good mix until the flour is incorporated and the dough will be shaggy - that's ok.
  4. Place the dough into a greased heatproof bowl. Cover with a damp dishtowel or plastic wrap.
  5. Place your bowl to rise for 90 minutes, either in your oven, dehydrator, over the Instant Pot, or over a sous vide water bath.
  6. After 90 minutes, place your dutch oven into the oven and preheat to 450f. At this time, turn your dough onto a floured surface and carefully form a boule. Using gentle motions, and fold the dough into a ball shape.
  7. Place the boule seam side down on a piece of parchment paper, and set aside for 30 more minutes while the dutch oven heats in the oven.
  8. Pick up the boule using the corners of the parchment paper and lower it into your preheated dutch oven. Recover the dutch oven.
  9. Bake the bread covered at 450f for 30 minutes, then remove the lid and bake uncovered for 10-15 more minutes, until perfectly golden brown.
  10. Remove the bread from the dutch oven by picking up the parchment paper corners and place it on a wire mesh rack to cool.
  11. 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.

Hands holding a torn piece of no knead bread.

Accompanying dishes

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!

Bread boule resting inside of cast iron dutch oven.

Other Bread Recipes You May Like:

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📖 Printable Recipe

Torn open no knead bread on parchment paper
Yield: 1 loaf

No Knead Bread Recipe

Prep Time: 5 minutes
Cook Time: 40 minutes
Rise Time: 2 hours
Total Time: 2 hours 45 minutes

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.

Ingredients

  • 1 1/2 cup warm water
  • 1/2 tsp instant yeast
  • 3 cups flour
  • 1 tsp salt
  • 1/2 tsp sugar (optional)

Instructions

  1. Prepare sous vide water bath, oven, Instant Pot or dehydrator for proofing. And grease the inside of a stainless steel or other heatproof bowl.
  2. Sprinkle yeast into warm water, and set aside to bloom.
  3. Whisk the dry ingredients in a large bowl.
  4. 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.
  5. Place the dough into the greased bowl, and cover with a damp tea towel or plastic wrap.
  6. Set the bowl on the water bath, place it in the oven, or dehydrator - wherever you want to rise.
  7. Allow the dough to rise for 90 minutes, then place your dutch oven into the cold oven and preheat to 450f.
  8. After 90 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.
  9. Place the boule in the centre of a piece of parchment paper, seam side down.
  10. Remove the dutch oven from your oven. Be very careful, it's extremely hot.
  11. Pick up bread boule with the corners of your parchment paper, and lower the boule into the dutch oven.
  12. Replace the lid.
  13. Bake the bread at 450f for 30 minutes covered.
  14. Remove the lid, and bake another 10-15 minutes uncovered - until the crust is a perfect golden brown.
  15. Remove the dutch oven from the oven, and pick up the bread using the corners of the parchment paper again.
  16. Place the bread on a wire cooling rack until cool to the touch before serving.

Notes

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.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 138Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 235mgCarbohydrates: 29gFiber: 1gSugar: 0gProtein: 4g

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Share Your Thoughts

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Lois

Monday 22nd of March 2021

In my experience, using parchment paper to transfer the risen dough into the dutch oven from the proofing bowl is no better than sliding it in. It loses some of its rise and my too-large dutch oven further encourages it to spread out and flatten. Instead, I came up with the idea to proof in an oiled stainless steel bowl that is the size I want the bread to be (and fits inside the dutch oven with enough room for risen bread on top). When the dough is ready to bake and the dutch oven is hot, I place the entire stainless steel bowl in the dutch oven. As a bonus, cleanup is easier, since only the smaller bowl really needs cleaning. It just occurred to me that I could make more steam by putting some hot water inside the dutch oven when I preheat it - not enough to make the bowl of bread float, but the steam would encourage even more crustiness. I'll try that next time.

Joyce

Thursday 13th of May 2021

@Lois, My SS bowls are smaller at the bottom so bread will come out looking like a bowl shape loaf. Might need to find a deep, flat bottomed SS bowl/pan? How did your loafcome out?

Ally

Monday 22nd of March 2021

That's a really good workaround! Almost all my stainless steel bowls are actually rubber bottomed so I can't use them under heat, unfortunately, but so glad to hear it's working for you!

Monika

Sunday 31st of January 2021

Making the bread now as a gift for Some FRIENDS.

Cindy

Saturday 12th of December 2020

Easy, tasty first time making artisan bread!

Ally

Sunday 13th of December 2020

Awesome! So glad to hear <3

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