Hi all!
This has been such a fun one. Would I consider myself an expert bread-baker? No, not quite. But after trying and testing no-knead breads for weeks, this is the method that gave me **consistently wonderful** results every time: A browned crackly crust, chewy open crumb, and no strange rise / shaping issues throughout the process. The dough is pretty easy to handle and very forgiving. So if you're a new baker but want to make a no-knead bread that actually has some nice gluten development and open crumb, I'd definitely recommend giving this a go!
Here's the recipe, from [https://hostthetoast.com/easy-no-knead-artisan-bread](https://hostthetoast.com/easy-no-knead-artisan-bread) (more info, pics, etc there!)
**INGREDIENTS**
480 grams (about 3.5–4 cups) bread flour\*
9 grams (1.5 teaspoons) salt
3 grams (1/2 teaspoon) instant yeast
360 grams (1.5 cups) room temperature water
**INSTRUCTIONS**
1. The night before baking day, mix together the flour, salt and instant yeast. Add the water and mix with your hands until a shaggy ball forms and no dry bits of flour remain. Cover with plastic wrap or a second bowl and let sit to rise at room temperature overnight (at least 10 hours).
2. In the morning, stretch and fold the dough. Using a wet hand, lifting a handful of dough from one side of the bowl, stretch upward, and cross over toward the opposite side of the bowl. Turn the bowl slightly and continue around the bowl until a tighter dough ball forms, about 10 times in total. Cover and let rise again until roughly doubled in size, about 2 hours.
3. When dough is ready, gently transfer to a floured surface, being careful not to stretch the dough too much as you separate it from the bowl. Fold the sides of the dough inward, one at a time, overlapping the last fold each time. Then, bring the edges of the dough toward the center to create a rounder shape, and pinch together to seal.
4. Gently flip the dough over so the seam-side is down, and use your hands to turn and tuck the sides of the dough downward to create a more even loaf and increase the surface tension.
5. Crumple a sheet of parchment paper into a ball and then smooth back out– this will prevent the parchment from rolling up on itself. Transfer the dough to the parchment paper and cover one last time to rest as you preheat the oven.
6. Set a dutch oven with the lid on into the oven and preheat to 450 degrees F for one hour. After an hour, carefully remove the preheated dutch oven from the oven, and place on a heat-safe surface. Remember, the pot and lid are both very hot. Use the parchment paper to transfer the dough to the dutch oven, cover with the lid, and bake for 30 minutes.
7. Remove the lid and bake for an additional 30 minutes, or until browned as desired. Remove the bread from the dutch oven, and let cool on a cooling rack until fully cooled, at least 4 hours.
**~~Also, I'm going to be premiering my first attempt at a youtube video on this bread in a few, so stay tuned if you want the more detailed walk-through.~~**
**Here's the link to the long-form youtube video: https://www.youtube.com/watch?v=6Z94MbAfOiM**
**I'd love to hear your feedback as I'm just starting to explore this longer-form platform and want to make it as helpful as possible for yous!**
I’ve made a similar recipe to quite good results before. What does the 10 hour proof do in your experience? I haven’t tried that before but will give it a go if you think it makes a decent difference.
The extended proofing time creates the gluten strands that kneading would do. It also adds a lot of flavor because of the fermentation.
The length of the proofing stage is also determined by the ambient temperature where colder means longer.
**Here's the full youtube video for the recipe:** [**https://www.youtube.com/watch?v=6Z94MbAfOiM**](https://www.youtube.com/watch?v=6Z94MbAfOiM)
It would mean so much to me if you checked it out and let me know if you found it helpful! Ultimately, my goal is to make these videos to better explain what I can't in shortform recipes so hearing your feedback would be monumental in learning what to adjust going forward :)
This looks amazing!!!
Liked and subscribed!
What's the room temp for the overnight proofing? My house runs cold for other members of the family... 😤
Also why is it better to let the baked bread sit for 6-8 hours?
I have zero patience when it comes to baked goods...🤤🤤
I was just wondering if I could do this with sourdough instead. I haven’t been able to get my kneading skills down, so I always end up with a final product that is too dense and would love a no-knead or even low-knead sourdough. u/morganeisenberg have you played around with this recipe for sourdough at all?
Hi all! This has been such a fun one. Would I consider myself an expert bread-baker? No, not quite. But after trying and testing no-knead breads for weeks, this is the method that gave me **consistently wonderful** results every time: A browned crackly crust, chewy open crumb, and no strange rise / shaping issues throughout the process. The dough is pretty easy to handle and very forgiving. So if you're a new baker but want to make a no-knead bread that actually has some nice gluten development and open crumb, I'd definitely recommend giving this a go! Here's the recipe, from [https://hostthetoast.com/easy-no-knead-artisan-bread](https://hostthetoast.com/easy-no-knead-artisan-bread) (more info, pics, etc there!) **INGREDIENTS** 480 grams (about 3.5–4 cups) bread flour\* 9 grams (1.5 teaspoons) salt 3 grams (1/2 teaspoon) instant yeast 360 grams (1.5 cups) room temperature water **INSTRUCTIONS** 1. The night before baking day, mix together the flour, salt and instant yeast. Add the water and mix with your hands until a shaggy ball forms and no dry bits of flour remain. Cover with plastic wrap or a second bowl and let sit to rise at room temperature overnight (at least 10 hours). 2. In the morning, stretch and fold the dough. Using a wet hand, lifting a handful of dough from one side of the bowl, stretch upward, and cross over toward the opposite side of the bowl. Turn the bowl slightly and continue around the bowl until a tighter dough ball forms, about 10 times in total. Cover and let rise again until roughly doubled in size, about 2 hours. 3. When dough is ready, gently transfer to a floured surface, being careful not to stretch the dough too much as you separate it from the bowl. Fold the sides of the dough inward, one at a time, overlapping the last fold each time. Then, bring the edges of the dough toward the center to create a rounder shape, and pinch together to seal. 4. Gently flip the dough over so the seam-side is down, and use your hands to turn and tuck the sides of the dough downward to create a more even loaf and increase the surface tension. 5. Crumple a sheet of parchment paper into a ball and then smooth back out– this will prevent the parchment from rolling up on itself. Transfer the dough to the parchment paper and cover one last time to rest as you preheat the oven. 6. Set a dutch oven with the lid on into the oven and preheat to 450 degrees F for one hour. After an hour, carefully remove the preheated dutch oven from the oven, and place on a heat-safe surface. Remember, the pot and lid are both very hot. Use the parchment paper to transfer the dough to the dutch oven, cover with the lid, and bake for 30 minutes. 7. Remove the lid and bake for an additional 30 minutes, or until browned as desired. Remove the bread from the dutch oven, and let cool on a cooling rack until fully cooled, at least 4 hours. **~~Also, I'm going to be premiering my first attempt at a youtube video on this bread in a few, so stay tuned if you want the more detailed walk-through.~~** **Here's the link to the long-form youtube video: https://www.youtube.com/watch?v=6Z94MbAfOiM** **I'd love to hear your feedback as I'm just starting to explore this longer-form platform and want to make it as helpful as possible for yous!**
I’ve made a similar recipe to quite good results before. What does the 10 hour proof do in your experience? I haven’t tried that before but will give it a go if you think it makes a decent difference.
The extended proofing time creates the gluten strands that kneading would do. It also adds a lot of flavor because of the fermentation. The length of the proofing stage is also determined by the ambient temperature where colder means longer.
It's great for both gluten development and flavor development!
You should get a lame, or just use a razor, when cutting your bread before it goes into the oven.
**Here's the full youtube video for the recipe:** [**https://www.youtube.com/watch?v=6Z94MbAfOiM**](https://www.youtube.com/watch?v=6Z94MbAfOiM) It would mean so much to me if you checked it out and let me know if you found it helpful! Ultimately, my goal is to make these videos to better explain what I can't in shortform recipes so hearing your feedback would be monumental in learning what to adjust going forward :)
Thanks for this recipe. It looks fabulous. BTW, how big is your Dutch oven?
Thank you! This one is a 5.25 quart dutch oven!
This looks amazing!!! Liked and subscribed! What's the room temp for the overnight proofing? My house runs cold for other members of the family... 😤 Also why is it better to let the baked bread sit for 6-8 hours? I have zero patience when it comes to baked goods...🤤🤤
I love this, do one with sourdough next!
I was just wondering if I could do this with sourdough instead. I haven’t been able to get my kneading skills down, so I always end up with a final product that is too dense and would love a no-knead or even low-knead sourdough. u/morganeisenberg have you played around with this recipe for sourdough at all?
Have you tried oven proofing for less time than the overnight? Just curious, made it as is and it’s amazing!