No Knead Bread
2586kcal
Ingredients
The Long Ferment
- 3 cups (approx. 360g) Bread Flour
- 1.5 cups (approx. 350g) Water
- 1/4 tsp Dry Instant Yeast
- 1 tsp Salt
Equipment
- Cast Iron Dutch Oven (with lid)
- Round Proofing Basket (Banneton)
- Parchment Paper (Optional, for easy dough transferring)
Method
The Long Ferment
- In a large bowl, quickly stir together the bread flour, water, yeast, and salt with a spoon or your hands until no dry flour patches remain. The dough will look loose and shaggy.
- Cover the bowl tightly with plastic wrap or a secure lid. Let it sit undisturbed at cool room temperature (60–62°F / 16–17°C) for 16–17 hours. It will double in size, flatten out, and become dotted with tiny air bubbles.
Shaping & Final Proofing
- Gently tip the fermented, sticky dough onto a well-floured surface. Fold the edges inward to form a loose, smooth round loaf shape.
- Place the formed loaf seam-side up into a well-floured round proofing basket to rest.
- Immediately begin preheating your oven to 500°F (260°C) with your Dutch oven and its lid inside. Allow it to heat for at least 30–45 minutes while the dough completes its final rest in the basket.
Baking
- Carefully tip the rested dough out of the basket onto a piece of parchment paper (or directly into the hot pot). Carefully remove the scorching hot Dutch oven from the oven, remove the lid, and drop the dough inside.
- Put the heavy lid back on, return the pot to the oven, and bake at 500°F (260°C) for exactly 15 minutes.
- Carefully remove the lid from the pot. Lower the oven temperature to 450°F (232°C) and continue baking uncovered for 25 minutes until the crust is a deep, crackly golden brown. Let cool on a wire rack before slicing.
Nutrition
Calories2586kcalCarbohydrates516gProtein89gFat12gSaturated Fat2gPolyunsaturated Fat5gMonounsaturated Fat1gCholesterol7mgSodium380mgPotassium810mgFiber18gSugar2gVitamin A21IUVitamin C0.2mgCalcium126mgIron7mg
Notes
- Managing High Hydration Stickiness: This recipe runs at a very high hydration level (~97% if measuring casually by volume cups), making the fermented dough incredibly sticky and loose. Do not panic or add raw flour to the bowl during mixing. Instead, use plenty of flour on your hands and countertop when tipping it out to shape, or use a wet dough scraper to manage the transfers cleanly.
- Fermenting in Warmer Kitchens: The 16–17 hour fermentation timeframe is specifically tailored for a cool environment of 60–62°F (16–17°C). If your home is warmer (such as 70–72°F / 21–22°C), the dough will ferment significantly faster. Keep a close eye on it; it may be fully ready to bake in just 8 to 12 hours. Look for the core visual cue: a puffy surface completely covered in small, active bubbles.
- Converting to a Sourdough Loaf: You can replace the 1/4 tsp of commercial instant yeast with 1 tablespoon of active, bubbly sourdough starter. Because sourdough culture moves at a gentler pace, the 16–17 hour fermentation window will line up perfectly even if your room temperature leans slightly warmer (around 68–70°F).
- Flour Types & Protein Structure: Bread flour yields the tallest rise and internal chew due to its high protein content (typically around 12.7%). If you cannot source bread flour, All-Purpose flour can be used as a direct substitute. However, because All-Purpose flour absorbs slightly less liquid, the dough will feel even wetter, and the final loaf may have a slightly flatter profile.