No-knead Bread: Difference between revisions

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Latest revision as of 01:36, 29 January 2025

Combine all dry ingredients in a medium or large bowl.
Mix in water. Add a little more water if the dough needs it.
Cover the bowl and wait 12-18 hours, longer if the ambient temperature is cold.
Gently fold and shape dough and let rise for 1-2 hours.
Bake in a 450-degree oven on a pan or preheated stone, ideally with steam, for about 45 minutes.

Adapted from Jim Lahey's My Bread book and Mark Bittman's related recipe

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 == Ingredients ==
-* 1.5 cups whole wheat flour
+* 1.5 cups whole wheat flour (about 200g)
-* 1.5 cups all-purpose or bread flour
+* 1.5 cups all-purpose or bread flour (about 200g)
-* 1 teaspoon salt (heaping)
+* 1 teaspoon salt (heaping) (about 8g)
-* 0.25 teaspoons yeast
+* 0.25 teaspoons yeast (about 1g)
-* 1.5 cups water (scant)
+* 1.5 cups water (about 300g)
 == Directions ==
 # Combine all dry ingredients in a medium or large bowl.
-# Mix in water.
+# Mix in water. Add a little more water if the dough needs it.
 # Cover the bowl and wait 12-18 hours, longer if the ambient temperature is cold.
-# Shape dough and let rise for 1-2 hours.
+# Gently fold and shape dough and let rise for 1-2 hours.
-# Bake in a 450-degree oven, ideally with steam, for about 45 minutes.
+# Bake in a 450-degree oven on a pan or preheated stone, ideally with steam, for about 45 minutes.
 == Comments ==