No knead Bread without a Dutch oven (Overnight recipe)
Follow my steps on how to bake a No knead bread without a dutch oven, which works every time. Including a time-saving recipe version of the traditional recipe.
Ingredients
- 500 grams bread flour any flour mix that you like
- 1/2 teaspoon active dry yeast
- 1½ teaspoon salt
- 1 teaspoon sugar optional
- 380 ml water
- Extra flour for dusting
- Vegetable or Sunflower Oil for shapping
Instructions
- In a large bowl, mix together flour, yeast, and salt.
- Stir in water and mix with a wooden spoon until it forms a very wet dough. Make sure that all flour is incorporated and there is no dry flour in your mix.
- Cover the bowl loosely with plastic wrap or a towel and let it rise at room temperature for 8 -10 hours. The bread can be easily left for longer, but don't overproof it.
- After the first rise, spread a little vegetable oil on to the work counter and turn the dough out onto your work surface. Oil your hands and fold the dough over itself a few times to shape it into a ball. It will be very sticky, so use a bread scraper to help you.
- Shape your loaf and place it directly to your final baking receptacle or leave the dough to proof on the work counter whilst you heat up your baking receptacle and then transfer the bread to it when it rises for the second time.
- After about another 1-2 hrs preheat your oven to the highest setting.
- Place your bread in the oven, add steam or ice cubes or cold wate and innitially bake for 10 minutes on high temperature.
- Turn down your oven to about 180-200 (350 - 375 F) depending on how the quickly the bread gets brown.
- Bake about 35040 minutes in total. To check that your bread is done turn it upside down and knock. If the bread sounds hollow, it's ready.
- Cool down on a cooling rack.
Nutrition
Calories: 1843kcalCarbohydrates: 370gProtein: 62gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 3524mgPotassium: 562mgFiber: 14gSugar: 7gVitamin A: 10IUVitamin C: 0.02mgCalcium: 91mgIron: 5mg
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