There is nothing quite like the aroma of fresh bread wafting through a kitchen, yet many home cooks shy away from baking because of the labor involved. This no-knead recipe changes the game, using a slow fermentation process to create a professional-quality loaf with a crispy crust and airy center without any of the physical exertion. It is the perfect project for a relaxing weekend or a busy weekday morning when you want fresh bread for dinner.
Recipe Details
- Yields: 8-12 slices
- Prep Time: 13 h
- Cook Time: 50 m
- Total Time: 13 h 50 m
Ingredients
- 3 c flour
- 1 tsp salt
- 1/4 tsp instant yeast or 1.25/4 tsp active dry yeast
- 1 1/2 cups warm water
- Oven-safe pan
Instructions
- In a large bowl, stir together the flour, salt, and yeast. Pour in the warm water and mix until the ingredients come together into a firm, cohesive dough.
- Cover the bowl and let it sit at room temperature for 12 hours to allow the flavor and structure to develop. If you aren't ready to bake after the 12-hour rest, the dough can be safely stored in the refrigerator for up to 48 hours.
- When you are ready to bake, place your oven-safe pan inside the oven and preheat both to 450°F (230°C).
- Carefully transfer the dough into the preheated pan. Bake for 30 minutes with a lid or aluminum foil covering the pan, then remove the cover and bake for another 20 minutes to develop a beautiful, golden-brown crust.
Tips for Success
For the best results, ensure your oven-safe pan is rated for high heat, as 450°F is quite hot. If you choose to utilize the refrigerator option, the extended cold ferment can actually help create a deeper, more sourdough-like flavor profile. Always let the bread cool for at least twenty minutes before slicing to ensure the interior set is perfect.
Give this simple method a try and you may never go back to store-bought loaves again.
