Easy No Knead Bread for Lazy People
Foolproof, easy no-knead bread
- 700 g bread flour
- 600 ml tepid water
- 4 g yeast
- 7 g salt
- 1 tbsp semolina
- A dutch oven, a heavy pot or a pan with lid
- Mixing bowl
- Bench scraper
I am sure that if you like baking your own bread, you've heard about Jim Lahey's no-knead bread. If you didn't, well, I will give you the short story.
Jim Lahey is the owner of a New York bakery called Sullivan Street Bakery, who made this easy bread-making technique extremely popular.
Anyway, since his method requires 24 hours, I adapted it a little and made one of the hundreds of no-knead bread variations available.
More so, to make thing even more easy to accomplish, you can prepare this in any dish you have at hand. You can use a dutch oven, or you can make a no-knead bread without dutch oven. You can use a bread pan with a lid or a normal one and cover it with a big pot.
It really doesn't matter as this easy no-knead bread will be a success every single time. So let's see how to make this.
- Contrary to many beliefs, when making no-knead bread, sourdough is not a must.
- In a large mixing bowl, combine the water with the flour, yeast, and salt. You can use a spoon for this task, but I prefer using my hands.
- This way, I am sure that I don't leave any lumps behind. However, don't over do it.
- Cover the bowl and let it sit at room temperature overnight or while you are at work.
- After it got its share of meditation, you can actually bake it.
- Preheat your oven at 250 degrees Celsius (485 F) and put the pan you are going to use in the oven, leaving it to heat up for 30 minutes.
- As I already said, for this no-knead bread, a dutch oven is optional. Here is what you can use.
- A dutch oven, of course.
- A bread pan with a lid.
- A bread pan without a lid covered with a large pot
- A bread pan without a lid and an additional pot filled with water
- A tray lined with parchment paper and an additional pot filled with water.
- Take your pan, pot, or whatever you are using out of the oven and sprinkle some semolina to it. By doing so, you will ensure that your bread will not stick to the bottom. You can even use parchment paper. It is not necessary, but you will take the bread out much easier when it's baked.
- Pour the dough into your pan. Again, the actual form you are baking the bread will not affect the taste in any way.
- Cover it if you have a lid. If not, add the water pot to the oven. Anyway, bake the bread for 30 minutes at 250 degrees Celsius (485 F).
You need the lid or the pot of water because you want to create steam. That will give the bread that nice texture.
- After half an hour, take the lid or the pot of water out of the oven and reduce the heat to 230 degrees Celsius (450 F).
- Bake it for another 15-30 minutes or until the bread reaches the color you like.
- Take it out and leave it on a wire rack to cool for an hour before eating it.
If you are looking for a whole wheat no-knead bread, just replace the flour. I might suggest a 500 g bread four and 200 g whole wheat one. If you want to add seeds to the mixture, go ahead and add them. This is such a versatile recipe.
As for the short history lesson, the idea of no kneading when preparing bread is not a new one, and it goes all away back in the 18th century. Even so, it only started to gain popularity after the '90s.
** Don't forget to tag us on Instagram when baking this bread.
Nutrition Facts / Serving
- Calories 229
- Total Fat 1 g
- Cholesterol 0 mg
- Sodium 274 mg
- Potassium 0 mg
- Total Carbohydrate 52 g
- Sugars 1 g
- Protein 6 g