It’s frustrating to think that for years we believed that bread that looked this good was something you’d find only in an artisanal bakery, and definitely not something you could make at home, let alone by someone with only a 5-minute attention span. And yet, there it is – simplicity sitting right under our noses. No need for kneading.
Jim Lahey, the owner and baker of Sullivan Street Bakery, produces breads for over 300 restaurants in New York and in 2006 the New York Times first published Jim’s method of making bread without kneading it – No Knead Bread. This went against centuries of tradition where kneading the bread dough was deemed critical to developing the gluten in flour, which in turn was necessary to create a bread that would rise beautifully and hold its shape while having the loose airy crumb of artisan bread loaves. Jim figured out that a slow rise of a relatively wet dough created a more flavorful loaf – similar to those loaves he had eaten in Italy – and that the extra moisture in the dough would evaporate into steam in the oven, helping the dough to rise and the crust to crisp.
Hi Meredith,
I think I missed something in the recipe for the NO Knead Bread. What size dutch oven does one use in this recipe?
Looking forward to watching another evening class. Thank you!
Hi Karen,
I use a 5 to 6 quart Dutch oven. You could use a 4 quart instead – it will be a little tighter to get the bread into the pot, but it will have a higher rise. Anything bigger than 6 quarts will allow the bread to spread out a little too much – still delicious, but not as high a loaf.
Hi Meredith
Can another type of vessel be used,I don’t have a cast iron Dutch oven..have cooks essentials no stick pot set
Hi Cathy. Cast iron is the best sort of pan for this bread because it holds the heat so well and turns into an oven inside your oven. If you don’t have cast iron, give it a try with a regular pot, but your pot will need to be oven safe to 425ºF.
What can be used instead if a cast iron Dutch oven which I don’t have.😁
Hi Cathy. Cast iron is the best pot to use because it holds onto the heat and turns into a mini oven inside your oven. If you don’t have cast iron, use the heaviest pan you have that is oven-safe to 425 degrees F.
Could this bread be made with less or no salt (I know taste will change 😕) but I am on a low sodium diet. Will it change it way is rises. Thanks
Hi Jackie. Salt actually inhibits yeast, so leaving it out will not affect its rise. You’re right – it will affect the flavor however.
Two Hints – I fold aluminum foil into a square and place in bottom of the Dutch Oven – Several layers thick – Makes the bottom of the bread less hard while baking. Also – Cut a A Square of parchment paper – wider than the base of the dough – Spray with Pam – Place the dough on top and use as a Sling to place the dough into the hot pan AND Makes for easy removal when bread is baked.
Meredith,
thank you for also making a video for the no-kneed bread ,I am going to try to make this loaf for the up & coming thanks giving dinner . I think im going to make a test batch ahead of time to get my nerves out of the picture thanks again 🙂
Meredith, I plan to make both versions of the No-Knead Bread but need to make a 2-pound loaf. When I double the recipe, what size Dutch oven would be best? I have several sizes.
Would there be any changes in the fermentation and proofing times?
Hi Rita. The fermentation and proofing times should stay the same. You could make it in a 6 quart Dutch oven I think, with no trouble.
ML
I have made this recipe twice now and I love the taste and texture but I have too much moisture in the dough. I weighed out the bread flour which I always do but even after using a heavily flour surface it still is extremely difficult to transfer to my cast iron pot. It’s just a flat blob. My question is should I use more flour in the recipe or less water? Thank you!!
Hi Gail,
You CAN add more flour OR less water to the recipe if it seems too sticky to you. All flours are a bit different depending on where they are from and volume water measurements can vary too, so bread-making does need a little flexibility. You’ll get used to how much water and flour to add. However, this dough is not super thick. It can be a relatively flat blob. Transferring it to the hot pan is the hardest part. If it’s really difficult, let it do it’s last rise on parchment paper and then just lift the parchment paper and put it in the pot with the dough.
ML
Yep. I did it, at 57 I made my first loaf of bread. This recipe was so easy. Thanks Meredith
Yay you! 🙂
ML
Hi Meredith!
So I tried to make this bread and for some reason the bread keeps coming out dense. Am I doing something wrong? I’ve measured the exact amounts listed? The outside is beautiful but the inside is dense and not very light or airy
Thank you
Hi Tam. Have you checked your yeast? Is the dough rising before you bake it? That would be my guess. Test your yeast in a little warmish water with a little sugar. It should foam in about 5 to 10 minutes. If it doesn’t, the yeast is dead and the only thing you can do is buy a fresh pack or jar.
I added 1/2tsp of sugar turned out great!!!!!very easy to make
Made this and the whole wheat version several times now – needs more flour. Haven’t figured out yet how much. With the current version, it’s more like a sponge than a dough. Thanks – trying to add seeds to it to make it even more artisan.
I’m using a 12″ old style dutch oven – the crust is unbelievable.
Can I use all purpose flour instead of bread flour? I want to also add walnuts and cranberries.
Hi Janet. Yes, you can use AP flour instead if that is what you have. The crumb will be a little different. If you want to add walnuts and cranberries – go for it!
If I want to add seeds, do I just add it when I’m mixing the yeast/flour/salt and sugar or wait until after the 12-18 hours mark? Thank you.
Hi Rita. It will be easier to add the seeds when you’re doing the initial mixing together. The dough is very wet and soft after the 12-18 hour mark and getting the seeds to distribute evenly would be a challenge.
Hi Meredith,
I want to make this bread and only have Rapid Rise Yeast and Bread Machine Yeast. Will it work with any of those or should I get the regular yeast?
Hi Adel. For this recipe, you should use regular yeast, I’m afraid. You need the dough to rise slowly over time in order for the dough structure to form without requiring kneading.
Can you use regular all purpose flour ??
You can use AP flour in a pinch. The difference is that you might need to use a little less water. Bread flour is high protein and as a result absorbs more water. Leave a couple tablespoons of water out and only add it if you need it.
Is the water supposed to be warm?
Hi Connie. The water should be room temperature-ish. It doesn’t have to be warm because the dough rises very slowly over a long period of time. Having the water around 80ºF, however, does help give the yeast a head start.
Can I use a copper chef pan, don’t have a Dutch oven
Miss you on QVC
Hi there. Yes, you can use the copper chef pan as long as the pan and lid are oven safe to 425ºF.
I absolutely love this bread! It is crusty, dense and delicious! I have made it several times and I need to make it again soon.
I would like to make this bread, however, Ian gluten free. Can I make it with gluten-free flour. I’d love to have a recipe for gluten-free bread since all the gluten-free bread I buy, the slices are quite tiny.
Hi Maxine. I haven’t tried this bread with gluten-free flour, so I’m afraid I don’t have a definitive answer for you, but I have seen that people have made gluten-free no knead bread. Expect it to not rise quite as high and to have a slightly different flavor, but it can be done.
What temperature is the oven heated
Hi Carol. You’ll need to pre-heat the oven for at least 30 minutes at the end of step 4. 425ºF.