No-knead bread lets time do the work. You stir the dough together in a few minutes, leave it overnight and bake it in a pot with a lid. The result is a loaf with a crisp crust and an airy crumb.
Black Month pack Ingredients for one loaf
- 500 g plain flour, ideally with 100 g wholemeal flour as part of the total
- 375 ml lukewarm water
- 2 tsp salt
- 1/4 tsp dried yeast
How to bake no-knead bread
- 1Stir together
Mix flour, salt and dried yeast in a large bowl. Stir in the water until everything is wet. The dough should be sticky. Cover the bowl.
- 2Leave it
Leave the dough at room temperature for 12 to 18 hours. It is ready when it is full of bubbles.
- 3Fold and shape
Tip the dough onto a floured counter and fold it in towards the middle a couple of times. Shape a round ball and let it rise for about 1 hour, on baking paper or in a proofing basket.
- 4Bake in a pot
Put an ovenproof pot with a lid in the oven and heat it to 240 °C. Place the dough in the pot and bake for 30 minutes with the lid on. Remove the lid and bake for another 10 to 15 minutes. Use good oven gloves: the pot is very hot.
After baking
Let the bread cool on a rack, ideally for an hour, before slicing. The crust is at its crispest on the first day. After that, the bread belongs in a bread bag in the fridge, and the rest can be frozen in the same bag. If the crust has gone soft, 5 to 10 minutes in the oven brings the crispness back. See refreshing dry bread.
Frequently asked questions
Do I have to use a pot?
Can the dough stand longer than 18 hours?
Can I use sourdough instead?
For baking and for the bread
Bake & Keep519 NOKProofing basket and bread bag in one set. The basket gives the loaf its round shape, and the bag looks after the bread afterwards.
Bivoks™ bread bag299 NOKJust the bag. Goes in fridge and freezer, and on the counter the bread stays fresh for 7 to 10 days.