I thought I would share the recipe I've been using, which is adapted from several generic no-knead bread recipes I stumbled across, most of which seem to refer back to a recipe published in The NY Times about 20 years ago. I've adapted it for a 5 quart dutch oven, versus the 3 quart called for in the original recipe.
No Knead Bread
Adapted from https://www.jocooks.com/recipes/no-knead-bread/
Prep Time ~ 5 mins
Cook Time ~ 50 mins
Resting Time ~ 18 hrs
Total Time ~ 18 hrs 55 mins
Equipment
Ingredients
Instructions
If your cooker is not at 450F, you will need to adjust cooking times longer or shorter, as appropriate. I make this using a well seasoned Lodge 5 quart Dutch Oven (Lodge #L8DO3 - not porcelain coated), and don't oil before the cook, and the bread never sticks. I apply a light coat of vegetable oil after rinsing the pot well after use, prior to putting in away, but that is about it. I've made this recipe now in my indoor electric oven, on my Weber Performer Deluxe, and on my Weber Genesis II using indirect heat.
Adjust this recipe appropriately if you have a larger or smaller Dutch Oven.
Note that you can use this recipe to make regular loaves of bread too, rather than boule. I've done that by making the recipe, splitting it after the 12 to 18 hour rise into 2 parts, and making two oblong loaves, and cooking them on an open sheet pan in the oven, on parchment paper. It makes a nice crusty style French bread. If doing it that way, cooking time is about 30 minutes.
No Knead Bread
Adapted from https://www.jocooks.com/recipes/no-knead-bread/
Prep Time ~ 5 mins
Cook Time ~ 50 mins
Resting Time ~ 18 hrs
Total Time ~ 18 hrs 55 mins
Equipment
Ingredients
- 4.5 cups all-purpose flour (I prefer King Arthur All Purpose Flour)
- 2 3/4 tsp salt
- 1 tsp active dry yeast (I use Fleishmann's from a jar I keep in the fridge)
- 2 1/4 cups water room temperature
Instructions
- In a big bowl mix all the dry ingredients (flour, salt, yeast) together.
- Add the water, and combine using a spatula or wooden spoon, until mixed thoroughly.
- Cover the bowl with plastic wrap and let it sit on your counter to rise for 12 to 18 hours. I've gone as long as 24 without ill effects.
- Put the cast iron Dutch Oven into your indoor oven or on your smoker/grill, and preheat the cooker and Dutch Oven to 450F, with indirect heat. I usually let it preheat for 20-30 minutes. If using the oven, just turn it on, and once it reaches 450F, give it a few more minutes and the Dutch Oven should the ready as well.
- Remove the preheated Dutch Oven from the smoker or oven, and remove the lid.
- Flour your hands really well and sprinkle some flour over the dough in the bowl, and a little in the bottom of the dutch oven. Use your hands to separate the dough from the walls of the bowl - it will be sticky, and form into a ball as best you can. Don't worry about it being a perfect ball - this is "artisan" bread after all! I used to spread flour on the counter and try to get a perfect ball - don't sweat it, and just go from the bowl to the Dutch Oven, to keep the mess to a minimum.
- Drop the ball of dough into the pot, put the lid on, and put it back into the oven or smoker.
- Bake the bread for 30 minutes with the lid on.
- Remove the lid, and bake for another 20 with the lid off.
- Check the bread with an instant read thermometer, such as a Thermapop or Thermapen, and if it is around 200F, the bread is done.
- Pull the Dutch Oven from the cooker using insulated gloves or a potholder, and turn upside down to drop the bread into a pan or plate, or use tongs or spatulas to remove from the pot. It should come out easily.
- Let the bread cool completely before slicing and serving.
If your cooker is not at 450F, you will need to adjust cooking times longer or shorter, as appropriate. I make this using a well seasoned Lodge 5 quart Dutch Oven (Lodge #L8DO3 - not porcelain coated), and don't oil before the cook, and the bread never sticks. I apply a light coat of vegetable oil after rinsing the pot well after use, prior to putting in away, but that is about it. I've made this recipe now in my indoor electric oven, on my Weber Performer Deluxe, and on my Weber Genesis II using indirect heat.
Adjust this recipe appropriately if you have a larger or smaller Dutch Oven.
Note that you can use this recipe to make regular loaves of bread too, rather than boule. I've done that by making the recipe, splitting it after the 12 to 18 hour rise into 2 parts, and making two oblong loaves, and cooking them on an open sheet pan in the oven, on parchment paper. It makes a nice crusty style French bread. If doing it that way, cooking time is about 30 minutes.
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