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Basic No Knead Bread Recipe

Name: Basic No Knead Bread
Prep time: 5 min
Cook time: 1 h
Total time: 22 h
Yield: 8
Ingredients: 2 cups bread flour; 2 cups whole wheat flour (or just use all bread flour); ⅓ Teaspoon active dry yeast.; 1 ⅔ Teaspoon salt.; 2 ⅙ Cups water.

Crunch Time Kitchen

An update on the classic no-knead bread recipe for pizza stone and sheet pan baking.

Ingredients

2 cups bread flour

2 cups whole wheat flour (or just use all bread flour)

⅓ Teaspoon active dry yeast.

1 ⅔ Teaspoon salt.

2 ⅙ Cups water.

Method

Add all the dry ingredients to a big bowl. Mix them around with your hand to get the ingredients evenly distributed.

Add room temperature water.

Stir everything together with your hands.

Cover this loosely just to keep dirt out and let it sit in a room temperature spot for about 18 hours.

Method 1: Baking Sheet Method

Scrape the dough out of the bowl and onto a well floured surface. Flatten the dough out with your hands into a rough a square and then fold it over itself a few times, forming a loose ball.

Lay this ball, seam side down, onto a heavily floured towel. If you want to get crazy you can throw some flax seed or bran on the towel also.

Cover this with a towel or just fold the spare ends of the towel over so it doesn’t dry out. Let that rise for about 2 more hours.

Be sure to start pre-heating the oven about 30 minutes before you bake.

Flip over the dough from the towel onto the baking sheet and put it straight into the oven!

For one large loaf this will need to bake at 475-500 degrees for about 45 minutes. Two smaller loafs will only take 25 minutes.

Method 2: Pizza Stone

Scrape the dough out of the bowl and onto a well floured surface.

Flatten the dough out with your hands into a rough a square and then fold it over itself a few times, forming a loose ball.

Lay this ball onto a pizza peel and vent the loaf (Make a few small 1/4 inch deep slits in the top of the loaf with a serrated knife to let out steam).

Cover this with a towel or just fold the spare ends of the towel over so it doesn’t dry out. Let that rise for about 2 more hours.

Be sure to start pre-heating the oven about 30 minutes before you bake with the pizza stone in the oven!

Ten minutes before baking, put an empty baking dish in the oven on the rack below the pizza stone.

Slide the loaf (seam down) onto the hot pizza stone.

Throw in a cup of hot water as you put the loaf in and it will instantly boil and create steam.

For one large loaf this will need to bake at 475-500 degrees for about 45 minutes. Two smaller loafs will only take 25 minutes.

Let the bread cool on a rack for about at least an hour before cutting into it.

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