Easiest Bread Recipe Ever: No-Knead Wonder!

Let’s face it, the idea of baking bread can be intimidating. Visions of sticky dough, endless kneading, and the fear of a flat, dense loaf are enough to send anyone running back to the supermarket bread aisle. But what if I told you that you could bake a crusty, delicious loaf of bread with practically zero effort? That’s right, zero kneading! This no-knead bread recipe is a game-changer, perfect for beginners and seasoned bakers alike. It’s so simple, so forgiving, and so incredibly tasty, you’ll wonder why you ever bought bread in the first place. Prepare to be amazed by the magic of time and simple ingredients!

Why This Recipe Works

The secret to this recipe’s success lies in the long fermentation process. Instead of kneading to develop gluten (the protein that gives bread its structure), we let time do the work for us. The dough sits for a minimum of 12 hours, allowing the yeast to slowly develop the gluten and create a complex flavor. This long fermentation also allows the dough to become incredibly hydrated, resulting in a wonderfully open crumb and a crisp, crackly crust. Think of it as a lazy baker’s shortcut to artisan-quality bread!

Here’s a breakdown of why this method works so well:

• High Hydration: The high water content (around 70-80%) creates a slack dough that’s easy for the yeast to work with. This also leads to a more open and airy crumb.
• Long Fermentation: This slow fermentation process develops flavor and gluten without any kneading. It also makes the bread more digestible.
• Dutch Oven Baking: Baking in a Dutch oven creates a steamy environment that traps moisture, resulting in a perfectly crusty exterior and a soft, chewy interior. The high heat of the Dutch oven also contributes to the bread’s beautiful color.

Ingredients

• 3 cups (384 grams) all-purpose flour, plus more for dusting
• 1 3/4 teaspoons (8 grams) salt
• 1/4 teaspoon (1 gram) instant or rapid-rise yeast
• 1 1/2 cups (360 ml) lukewarm water (about 105-115°F)

Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and yeast. Make sure the yeast is evenly distributed.
2. Add Water: Pour the lukewarm water into the bowl and stir with a wooden spoon or spatula until just combined. The dough will be shaggy and sticky. Don’t worry if it looks messy – that’s perfectly normal!
3. First Rise (Bulk Fermentation): Cover the bowl with plastic wrap or a damp kitchen towel. Let it sit at room temperature for at least 12 hours, or up to 18 hours. The dough will more than double in size and become bubbly. The longer it ferments, the more flavorful it will be.
4. Shape the Dough: Lightly flour a clean work surface. Gently scrape the dough out of the bowl. It will be very soft and sticky. Using floured hands, gently shape the dough into a round or oval. Be careful not to deflate it too much.
5. Second Rise (Proofing): Place a piece of parchment paper in a bowl (about the same size as your Dutch oven). Lightly flour the parchment paper. Place the shaped dough onto the parchment paper, seam-side down. Dust the top of the dough with flour. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise for 30 minutes to 1 hour.
6. Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C) with your Dutch oven (with the lid on) inside. It’s crucial that the Dutch oven is very hot before adding the dough.
7. Bake the Bread: Carefully remove the hot Dutch oven from the oven. Remove the lid. Using the parchment paper as handles, gently lower the dough into the Dutch oven. You can score the top of the dough with a sharp knife or razor blade if desired, to control where it cracks during baking.
8. Cover and Bake: Cover the Dutch oven and bake for 30 minutes.
9. Uncover and Bake: Remove the lid and bake for another 15-20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
10. Cool: Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing. This is crucial! Letting the bread cool completely allows the crumb to set and prevents it from becoming gummy.

Tips for Success

• Use a Kitchen Scale: For the most consistent results, use a kitchen scale to measure your ingredients. Measuring by volume can be inaccurate.
• Lukewarm Water is Key: The water should be warm enough to activate the yeast, but not so hot that it kills it. Aim for around 105-115°F (40-46°C).
• Don’t Over-Mix: Over-mixing will develop too much gluten and result in a tough bread. Just mix until the ingredients are combined.
• Be Patient: The long fermentation time is crucial for developing flavor and gluten. Don’t rush the process.
• Hot Dutch Oven is Essential: The hot Dutch oven creates a steamy environment that’s essential for a crusty crust.
• Don’t Skip the Cooling Step: Letting the bread cool completely is crucial for achieving the perfect texture. Resist the urge to slice into it while it’s still warm!
• Experiment with Flavors: Once you’ve mastered the basic recipe, try adding herbs, cheese, olives, or other ingredients to customize your bread.

Storage Instructions

This bread is best enjoyed fresh, but it can be stored for a few days. Store it in a paper bag at room temperature. To keep the crust crisp, avoid storing it in plastic. You can also freeze the bread for longer storage. Wrap it tightly in plastic wrap and then in foil. To thaw, let it sit at room temperature for a few hours or overnight. You can refresh the crust by briefly warming it in the oven before serving.

FAQ

Q: Can I use bread flour instead of all-purpose flour?

A: Yes, you can use bread flour. It will result in a slightly chewier bread. You may need to adjust the amount of water slightly.

Q: Can I use active dry yeast instead of instant yeast?

A: Yes, but you’ll need to proof the yeast first. Dissolve the yeast in the lukewarm water with a pinch of sugar and let it sit for 5-10 minutes until it foams. Then add it to the flour mixture.

Q: My dough didn’t rise. What happened?

A: Several factors could have contributed to this. Make sure your yeast is fresh and active. The water temperature should be lukewarm, not too hot or too cold. The room temperature should also be warm enough to allow the yeast to thrive. If your kitchen is cold, try placing the dough in a slightly warmer spot, such as near a preheating oven.

Q: My bread is dense and gummy. What did I do wrong?

A: This could be due to a few reasons. The dough may not have fermented long enough. Make sure to let it rise for at least 12 hours. Also, make sure you let the bread cool completely before slicing into it.

Q: I don’t have a Dutch oven. Can I still make this bread?

A: While a Dutch oven is ideal, you can still make this bread without one. Preheat your oven with a baking stone or baking sheet inside. When you add the dough to the oven, pour a cup of hot water into a pan on the bottom rack to create steam. Be very careful when adding the water, as it will create a lot of steam.

Conclusion

This no-knead bread recipe is a testament to the fact that delicious, homemade bread doesn’t have to be complicated. With just a few simple ingredients and a little bit of patience, you can bake a loaf of bread that rivals anything you’d find in a bakery. So, ditch the store-bought bread and give this recipe a try. You’ll be amazed at how easy and rewarding it is to bake your own bread. Happy baking!