Introduction
No-knead bread is a remarkable creation that has transformed the way many people approach bread baking. With minimal effort and time, you can achieve a crusty, artisanal loaf with a soft, chewy interior. This recipe requires only a handful of ingredients and a bit of patience, making it perfect for both novice and seasoned bakers.
## History
The no-knead bread technique was popularized by Jim Lahey, a New York baker, in the early 2000s. It taps into the science of fermentation, allowing the dough to rise slowly, which develops flavor and structure without the need for traditional kneading.
## Ingredients
– **3 cups (360g) all-purpose flour**
– **1 ½ teaspoons salt**
– **½ teaspoon instant yeast**
– **1 ½ cups (360ml) water (room temperature)**
– **Optional: 1 tablespoon olive oil (for added flavor)**
– **Optional: Fresh herbs (like rosemary or thyme) for topping**
## Instructions
### Method
1. **Mixing the Dough**
– In a large bowl, combine the flour, salt, and instant yeast. Stir to combine.
– Add the water and mix until a shaggy, wet dough forms. Don’t worry about lumps; it should be quite sticky.
2. **First Rise**
– Cover the bowl with plastic wrap or a clean kitchen towel.
– Let it sit at room temperature for 12-18 hours. The dough should double in size and be bubbly on the surface.
3. **Shaping the Bread**
– Once the dough has risen, lightly flour a clean surface and turn the dough out onto it.
– With floured hands, gently fold the dough over itself a couple of times to shape it into a ball.
– Place the dough seam-side down on a floured piece of parchment paper. Cover it with a towel and let it rest for about 30 minutes.
4. **Preheating the Oven**
– About 30 minutes before baking, place a Dutch oven (or heavy pot with a lid) in the oven and preheat to 450°F (232°C).
5. **Baking the Bread**
– Carefully remove the hot pot from the oven. Lift the parchment paper with the dough and place it into the pot.
– Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes, until the bread is golden brown.
6. **Cooling**
– Once baked, transfer the bread to a wire rack to cool for at least 30 minutes before slicing.
## Benefits
– **Nutritional Value**: This bread is made with simple, wholesome ingredients, providing carbohydrates and some protein. The fermentation process can also enhance digestibility.
– **Versatility**: You can add various ingredients like seeds, nuts, or dried fruits to customize the flavor and texture.
– **Simplicity**: The no-knead method means less physical effort and time in the kitchen, making it accessible for everyone.
## Nutrition (per slice, approx. 1/12 of the loaf)
– Calories: 120
– Protein: 3g
– Carbohydrates: 24g
– Fat: 0.5g
– Fiber: 1g
– Sodium: 150mg
## Conclusion
No-knead bread offers a delightful combination of simplicity and flavor, making it an ideal recipe for any home baker. Whether enjoyed warm with butter, used for sandwiches, or served alongside soups and salads, this bread is sure to impress. Its rustic appearance and delicious taste make it a wonderful addition to any meal, perfect for sharing with loved ones. Happy baking!
