No Knead Bread

Katya's No Knead Bread
Fresh from the oven

An Easy No Knead Bread Recipe and Method

Mix flour, salt, yeast and then water in a bowl, not the BreadPot.
3 C flour
1/4 t yeast
1 t salt
1 1/2 C water
Cover this shaggy dough and set aside for 12-18 hours.

Turn out onto floured surface to rest, 10 minutes, then fold into a round shape and cover.
Place empty BreadPot in the oven.
Preheat to 450-500 F while the dough rises.
Place the dough in the blazing hot pot.
Return to oven.

Bake with the lid on for 30 minutes.
Remove the lid and bake for 15 minutes more.
Note: In my oven we preheat to 500 so it is blazing hot inside, then turn it down to 450 to bake. There are variations all over the internet and in your creative mind. I started after seeing the NYTimes video below.

Judy’s Rye with seeds

1 C. Rye flour
2 C. Unbleached White flour
1/2 t. yeast
1 t. salt
1 1/2 C water
handful of seeds to taste:
Caraway seeds
Nigella seeds

Watch NYTimes Mark Bittman and Jim Lahey video 

No Knead Light Oat Bread from Don Letizia

3/4 cup wheat flour

3/4 cup quick oats

2 3/4 cups King Arthur white flour

1/4 cup honey

3/4 teaspoon instant yeast

2 teaspoons salt

1 3/4 cups water

Combine all the dry ingredients (white flour, wheat flour, quick oats, yeast, salt) in the large bowl (3 quart or larger) and stir with a mixing spoon for about 15 seconds or more. Combine water and honey in a separate bowl and stir till honey is dissolved into the water. Add water honey mix to the dry ingredients bowl and stir for about 3 minutes until the flour is mostly stuck to the dough. Cover the top of the bowl loosely with plastic wrap. Let sit on counter top for about 12 to 18 hours (I usually do this for about 13 hours), the dough will look all bubbly on the top. Generously sprinkle flour the top of your clean counter top or a cutting board. Slowly pour the dough from the bowl on to the floured surface, using the silicone spatula to help it peal off the sides of the bowl. Sprinkle a little flour on top of the dough and rub your hands together with flour. With your hands, gently stretch the dough out to a rectangle shape, and then shape the dough into an oval shape. Place in a Banneton (proofing basket) until doubled in size, about one hour, in a warm room. Then dump into a BreadPot that has been preheated to 450 degrees. Lightly spray the top with water or oil and sprinkle oats on top. Bake for 30 min. Remove cover and check the brownness and temperature (205-208 degrees indicates it’s done) 5-15 min. range. Let cool completely on rack.

3 Replies to “No Knead Bread”

  1. No Knead Light Oat Bread

    Picture of the finished product in a BreadPot upon request.

    3/4 cup wheat flour

    3/4 cup quick oats

    2 3/4 cups King Arthur white flour

    1/4 cup honey

    3/4 teaspoon instant yeast

    2 teaspoons salt

    1 3/4 cups water

    Combine all the dry ingredients (white flour, wheat flour, quick oats, yeast, salt) in the large bowl (3 quart or larger) and stir with a mixing spoon for about 15 seconds or more. Combine water and honey in a separate bowl and stir till honey is dissolved into the water. Add water honey mix to the dry ingredients bowl and stir for about 3 minutes until the flour is mostly stuck to the dough. Cover the top of the bowl loosely with plastic wrap. Let sit on counter top for about 12 to 18 hours (I usually do this for about 13 hours), the dough will look all bubbly on the top. Generously sprinkle flour the top of your clean counter top or a cutting board. Slowly pour the dough from the bowl on to the floured surface, using the silicone spatula to help it peal off the sides of the bowl. Sprinkle a little flour on top of the dough and rub your hands together with flour. With your hands, gently stretch the dough out to a rectangle shape, and then shape the dough into an oval shape. Place in a Banneton (proofing basket) until doubled in size, about one hour, in a warm room. Then dump into a BreadPot that has been preheated to 450 degrees. Lightly spray the top with water or oil and sprinkle oats on top. Bake for 30 min. Remove cover and check the brownness and temperature (205-208 degrees indicates it’s done) 5-15 min. range. Let cool completely on rack.

  2. Do you ever give workshops on both bread making and throwing the fire pots?

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