Speedy No-Knead Bread
Updated February 15, 2017
Evan Sung for The New York Times
- Total Time
- 45 minutes, plus 4½ hours' rising
- Rating
- Comments
- Read comments
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Ingredients
3 cups bread flour
1 packet (¼ ounce) instant yeast
1 ½ teaspoons salt
Oil as needed
Nutritional analysis per serving
301 grams carbs; 1558 calories; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 12 grams fiber; 986 milligrams sodium; 52 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine flour, yeast and salt in a large bowl. Add 1 ½ cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
- Step 2
Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
- Step 3
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
- Step 4
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Private Notes
Comments
Here is the updated recipe according to the video:
3 cups of bread flour (or 3 cups of all-purpose flour + 3 tsp of gluten)
1 1/2 teaspoon salt
1/4 tsp yeast
1/4 tsp red wine vinegar
1 1/2 cups extremely warm water
I used the video version. I've been baking bread for 30 years and I have NEVER gotten a crust like this. My 21-year-old picked up the loaf, and said, "How much of this can I eat?" He proceeded to have a dinner of potato soup and ate about 2/3 of the loaf. Does a mother's heart good.
It's actually 1/4 oz yeast or 2 1/4 tsp
I just made this recipe with the exact measurements. I added 1/4 tsp vinegar, I used rice as I ran out of red wine vinegar and used hot water. I also added 1.5 tsp of caraway seeds and topped it with some salt and black/white sesame seeds. I put it in my Brod and Taylor proofer for just about 6 hours. I baked it in a le Crueset for 30 minutes with the lid on then set a 19 minute timer and baked without the lid. It was browning a bit fast so I tented it with foil and finished the second bake. The bread was incredibly delicious, had a wonderfully crispy crust and a perfect crumb. It's so easy and gives you delicious bakery style bread.
Note to editors: It would be helpful for the error in recipe to be corrected and aligned with excellent video, namely the the yeast should be 2.25 teaspoons and 1/4 red wine vinegar added to water! For Canadians: All purpose flour is a great substitute for Bread Flour. I substituted 1/4 cup of all purpose flour with 1/4 cup Almond flour and 2 tblspoons of ground flax seed— just add some nuttier flavour and extra nutrition!
@Lara Speirs The video with Jim and Mark to lessen the rise time doesn't increase the amount of yeast. It makes 2 ingredient changes, it adds 1/4 red wine vinegar and uses hot water instead of tepid. I just made the recipe with the modifications and my bread was excellent. I still used only 1/4 tsp of yeast. I supposed you can increase the yeast and test it out, but 1/4 tsp yeast produced an excellent bread with nice crunchy crust and perfect crumb
Forgot to add to my earlier comment: used all purpose flour (relatively high gluten, local stuff I buy in bulk, prob equivalent to KAF or BRM) plus one TB gluten. Also added a smidge more water (needed b/c of oat & flax additions). My dough was not dry and shaggy, it was just barely not sticky when mixed, and was sticky when folded and shaped. Resounding success overall - great crust, crumb, texture, moist but fully baked. Wow! Really impressed. I’ve made the “long” no-knead for 15 years. Here’s to new tricks for this old dog, and spontaneous bread!