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No-Knead Crusty White Bread

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No-Knead Crusty White Bread

No-Knead Crusty White Bread Recipe No-Knead Crusty White Bread Recipe

The most elementary of all no-knead loaves, this can be a superb method to get into yeast-bread baking. The simple stir-together dough rests for your fridge, creating taste always, until you are ready to bake. About 90 mins prior to you wish to have to serve bread, clutch a handful of dough, form it, let it upward thrust, then bake for 30 mins. The consequence? Incredible, crusty artisan-style bread. If you are a first-time bread-baker, you can by no means imagine this bread got here out of your individual oven. And although you are a seasoned bread baker, you can love this recipe’s simplicity.

At a look

three or four loaves, relying on measurement

Nutrition knowledge


  • three cups lukewarm water
  • 6 half to 7 half cups King Arthur Unbleached All-Purpose Flour* or Organic All-Purpose Flour
  • 1 tablespoon salt
  • 1 half tablespoons immediate or lively dry yeast
  • *See “pointers”, under

  • 24 oz lukewarm water
  • 2 kilos King Arthur Unbleached All-Purpose Flour* or Organic All-Purpose Flour
  • 1 tablespoon salt
  • half ounce immediate or lively dry yeast
  • *See “pointers”, under

  • 680g lukewarm water
  • 907g King Arthur Unbleached All-Purpose Flour* or Organic All-Purpose Flour
  • 1 tablespoon salt
  • 14g immediate or lively dry yeast
  • *See “pointers”, under


  1. Combine all the components in a big blending bowl, or a big (6-quart), food-safe plastic bucket. For first-timers, “lukewarm” way about 105°F, however do not tension over getting the temperatures precise right here. Comfortably heat is ok; “OUCH, that is sizzling!” isn’t. Yeast is a dwelling factor; deal with it properly.
  2. Mix and stir the whole thing collectively to make an excessively sticky, tough dough. If you’ve gotten a stand mixer, beat at medium pace with the beater blade for 30 to 60 seconds. If you do not need a mixer, simply stir-stir-stir with a large spoon or dough whisk till the whole thing is blended.
  3. Next, you are going to let the dough upward thrust. If you’ve gotten made the dough in a plastic bucket, you might be all set — simply let it keep there, masking the bucket with a lid or plastic wrap; a bath cap if truth be told works neatly right here. If you’ve gotten made the dough in a bowl that is not a minimum of 6-quart capability, switch it to a big bowl; it’ll upward thrust so much. There’s no want to grease the bowl, despite the fact that you’ll be able to in the event you like; it makes it just a little more uncomplicated to get the dough out when it is time to bake bread.
  4. Cover the bowl or bucket, and let the dough upward thrust at room temperature for two hours. Then refrigerate it for no less than 2 hours, or for as much as about 7 days. (If you might be pressed for time, skip the room-temperature upward thrust, and stick it proper into the refrigerator). The longer you stay it within the refrigerator, the tangier it’s going to get; in the event you kick back it for 7 days, it’s going to style like sourdough. Over the process the primary day or so, it’s going to upward thrust, then fall. That’s OK; that is what it is intended to do.
  5. When you are ready to make bread, sprinkle the highest of the dough with flour; this will likely show you how to clutch a hunk. Grease your fingers, and pull off about 1/four to one/three of the dough — a 14-ounce to 19-ounce piece, if in case you have a scale. It’ll be in regards to the measurement of a softball, or a big grapefruit.
  6. Plop the sticky dough onto a floured paintings floor, and spherical it right into a ball, or an extended log. Don’t fuss round seeking to make it very best; do just the most efficient you’ll be able to.
  7. Place the loaf on a work of parchment (if you are going to use a baking stone); or onto a flippantly greased or parchment-lined baking sheet. Sift a mild coating of flour excessive; this will likely lend a hand stay the bread wet because it rests prior to baking.
  8. Let the loaf heat to room temperature and upward thrust; this must take about 60 mins (or longer, as much as a few hours, if your own home is cool). It would possibly not seem to upward thrust upwards that a lot; moderately, it’s going to appear to settle and make bigger. Preheat your oven to 450°F whilst the loaf rests. If you might be the usage of a baking stone, place it on a center rack whilst the oven preheats. Place a shallow steel or forged iron pan (no longer glass, Pyrex, or ceramic) at the lowest oven rack, and feature 1 cup of sizzling water able to head.
  9. When you are ready to bake, take a pointy knife and slash the bread 2 or three times, creating a lower about half” deep. The bread would possibly deflate just a little; that is OK, it’s going to select proper up within the sizzling oven.
  10. Place the bread within the oven — onto the baking stone, if you are the usage of one, or just onto a center rack, if it is on a pan — and moderately pour the 1 cup sizzling water into the shallow pan at the rack underneath. It’ll bubble and steam; shut the oven door briefly.
  11. Bake the bread for 25 to 35 mins, till it is a deep, golden brown.
  12. Remove the bread from the oven, and funky it on a rack. Store leftover bread in a plastic bag at room temperature.

Nutrition Information

  • Serving Size1 slice
  • Servings Per Batch12 in line with loaf
Amount Per Serving:
  • Calories100 cal
  • Calories from Fatfive
  • Total Fat0g
  • Saturated Fat0g
  • Trans Fat0g
  • Cholesterol0mg
  • Sodium220mg
  • Total Carbohydrate20g
  • Dietary Fiber1g
  • Sugars0g
  • Protein4g

* The diet knowledge supplied for this recipe is decided by means of the ESHA Genesis R&D device program. Substituting any components would possibly alternate the posted diet knowledge.

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