Easy No-Knead Bread Packed with Flavour!

No Knead Bread

This No-Knead bread is easy and is packed with flavour! No-Knead bread has gained so much popularity. Jim Lahey (at least as far as I know) came up with the no-knead recipe; long fermentation, this is key to this technic as it develops gluten from elongated fermintation; as a consummate procrastinator, starting something then finishing it later, really works for me!
Prep Time45 mins
Cook Time1 hr 45 mins
Rest time1 hr 30 mins
Total Time4 hrs
Course: Appetizer, bread, Side Dish
Cuisine: American
Keyword: Artisan Bread, baking bread in a dutch oven, cooking ideas with bread, Dutch Oven, how to make bread in a Dutch oven, No Knead Bread
Servings: 15 Slices
Cost: $4.00

Equipment

  • Dutch Oven, Measuring Cup, Mixing Bowl, Thermometer, Scale, Scoring Knife, Banneton Basket or Proofing Bowl, Wooden Spoon.

Ingredients

  • 500 gm White flour organic
  • 10 gm Sea Salt or Kosher Salt
  • 5 gm Crushed Pepper optional
  • 5 gm Rosemary optional
  • 300 gm water 28 – 31
  • 7 gm Fresh Yeast or Dry Active

Instructions

  • Mix all the ingredients into the flour other than water, and if you want to play with flour mixture a bit you can get away with it on this recipe. The recipe as it stands makes a light fluffy loaf; if you want to add some different textures, however, use 450g white flour and add either 100g hard whole wheat; or 100g 7 grain; or 100g rye, or a mixture of all, experiment. Next, warm up some water to 28-33 degrees, if you are using fresh yeast add it to the water and let it dissolve or crumble it in with the flour, then add the water and mix well with a wooden spoon. The mixture will be very dry, don’t fret! Now comes the tough part leave it alone! Cover it up with the lid if the bowl comes with one or use a wet towel or saran wrap. Let the mixture sit for a couple of hours and then place in the refrigerator for a couple of days, checking in on now and then to punch back dough if it has risen too much; or let the mixture sit for 12 -18 hrs for processing same day or next day.
    mixing flour and seeds
  • Now that it is fermented whether retarding the fermentation over a few days or using a same-day method; gluten has now developed. As this is called no-knead bread; you can skip the stretch and fold step that's next, but I incorporate stretching & folding. Stretching and folding makes a better dough; do this by taking a corner of the dough stretching out the dough then pull it back on top of itself; rotating the dough 90 degrees each time; do this 3-4 every 15 minutes. Let sit for 60 minutes, allowing the dough to rise, this is bulk fermentation.
  • You now need to tighten the dough up into a nice tight ball using a dough blade or hands, to prepare the dough for its final proof in a forming bowl, you can use any 1800 ml or 8 cups container or a banneton basket. Flip the formed ball seam side up; I place it on parchment paper dusted with cornmeal then put it in the bowl. Let the dough rise, this is the proofing stage; the proofing for this recipe will only be about 30-60min; when the dough rises by roughly 30%, it's ready for the oven; if you are placing dough in the refrigerator overnight which is recommended; you can place in fridge after a 20-30% rise is fine. Keep an eye though as you do not want to over prove and have the dough fall, don’t be overly anxious! just try to catch on the rise. Touch the dough with your finger if the dough responds back gently its good to go if it responds too quickly it has not finished. The best conditions for this is at 78 degrees F or 25 degrees C if you want you can stick it in the oven with the light on this will simulate a good environment for proofing. If you leave on the counter, it will rise, depending on your climate and house temperature that will dictate the speed of the proofing.
  • Now that it has risen place in the refrigerator overnight, this is preferred; make sure the bowl is covered with lid or saran wrap, to keep moist. Place Dutch oven in a preheated oven at 550 degrees for 45-60 minutes. Now take the bowl out of the refrigerator and score with a scoring knife or sharp knife; this is much easier now that the dough is cold. Sprinkle with some seeds on for show sesame or poppy are a good suggestion or whatever you would like to garnish it with. You can also do this right after placing in your forming bowl, prior to final proof for easy prep.
    scoring dough
  • Take Dutch oven out, placing on the stove and removing lid; keep the loaf in the parchment paper place gently into Dutch oven then get a little water sprayer and give it a few squirts just enough to dampen and create some steam. Cover and return to oven for 5-10 minutes, then turning down the oven to 450 degrees and set timer for 30 minutes; ovens can vary in temperatures so my times should be used as an approximation; after 30 minutes the loaf should be golden brown at this point If you like a softer crust (my preference) brush bread with olive at this point; leave lid off and return to oven for 5-10 minutes until a darker brown. Take the loaf out of Dutch oven and let it air on a rack for a couple of hours before cutting. 

Notes

Some further variations to this would be; after you initially add water and yeast, letting the dough rise overnight. Knead the dough, yes that’s right, knead! kneading develops the gluten in your dough, giving the dough structure. Although you have created gluten by the slow fermentation process a little help in further development adds to your texture. You can fold and stretch or knead the bread the old way here’s a good video from Allrecipes. Use a dough knife or scraper to help round up the dough off the surface. BTW do not over flour the surface! All this does is very temporarily ease its sticky texture but the dough eats it up the extra flour just makes for tough bread.  Knead your bread tell it starts to retain its strength; you can do this by holding it up and pulling at it will show you if it holds that membrane without tearing. 

Sour Dough Bread Baked in a Dutch Oven with 8 Grain & Much More! So Good!

8 Grain Sour Dough packed w/inclusions Baked in a Dutch Oven

This 8-grain Sour Dough recipe is packed with inclusions that will make your bread a hit. If you do not have a starter please read my notes in the sourdough page on building a starter and leaven before you begin. You will need to have a mature starter and active leaven before you get going on any sourdough recipe. For this recipe, we going to add 8 grain, Parmesan, pepper, walnuts & rosemary. I add the rosemary & pepper to a large majority of my recipes; you can add these ingredients before the water, this way you can mix well throughout the dough; adding the other inclusions on your 2nd last fold and stretch.
Note: If you do not wish to build a natural yeast (starter) you can always use a store-bought active yeast (7-8gms) in place of the starter for most of the sour dour recipes. You would also not need to do an autolyse step if working with active yeast.






Prep Time30 mins
Cook Time1 hr 30 mins
Resting time2 hrs
Total Time4 hrs
Course: artisan, bread, Side Dish
Cuisine: American, French
Keyword: 8 grain bread recipe, autolyze, Baking Sour Dough Bread in a Dutch Oven, bread proofer, Dutch Oven, how to make bread in a Dutch oven, kneading, sour dough bread, stitching bread, stretch & fold
Servings: 15 slices
Cost: $8.00

Equipment

  • Dutch Oven, Measuring Cup, Mixing Bowl, Thermometer, Scale, Scoring Knife, Banneton Basket or Proofing Bowl, Wooden Spoon.

Ingredients

  • 200 gm white organic flour fresh
  • 100 gm whole wheat flour hard
  • 50 gm rye flour hard
  • 50 gm 8 grain oats
  • 280 gm water 28-32 degrees c
  • 90 gm leaven active see notes on starter
  • 1/2 cup crushed walnuts
  • 1/2 cup Parmesan freshly grated or fresh chunks
  • 10 gm pepper crushed
  • 10 gm Rosemary dried; to taste
  • 1 tbsp Butter chunks of cold butter

Instructions

  • Add 225 gm of water of your total water at 28 – 32 degrees to flour; mix well so all the flour is absorbed. It is a common practice to use your hands for this; if you are adverse to sticky hands use a wooden spoon for most of the mixing; dip hands in cold water mixed with olive oil before mixing with hands.
    Let the mixture sit and develop gluten before adding salt, it is called autolyze; this lessens the time needed to knead or fold and stretch your dough as it begins todevelop the gluten during this stage. The dough temperature needs to between 23- 28 degrees to develop gluten’ & ssimple ugars so once you add the water keep in a warm spot. You can use this common trick, turn the oven light on then place dough inside the oven;,this mimics a proofer, just be warry on the temp of dough you do not want the dough to rise above 28 degrees. Let the mixture sit for 30 minutes.
  • Now add your leaven, mix well with your hands, then let it sit for another 30 – 60 minutes; making sure to monitor dough temperature, keeping it between 23 – 28 degrees. If you areusing the oven by turning on the light on, make sure you monitor as it can get to warm. Now add your salt by sprinkling it evenly over your dough; then add 20 gm of water (28-32 degrees) and mix well with hands ensuring the salt is blended well throughout the dough. This is now considered to be the end of the autolyze; this is also where I start to fold the dough in bowl; folding it back on its self and push down; do this until the mixture starts to get sticky again.
    Leaven
  • Continue to add the remaining water in 15 – 20 gm’s in allotments; folding the dough backonto itself repeatably until it starts to be sticky again; essentially you are kneading the bread, continue to do this until all your water is gone. while letting the dough sit in the same warm spot between folds, for 15 minutes allowing the dough to settle and ferment.
  • You can now start to stretch and fold the dough. To stretch and fold, grab one corner of dough, start by pulling up as much as the dough will allow then fold the dough back onto itself, rotate 90 degrees, continue to rotate and stretch for a few full rotations; this step should be done 3–4 times in regular intervals, I use 10-15 minutes in between each F&S. On 2nd last Fold & Stretch is the time to add inclusions, this will help distribute additives nicely throughout the dough. In this case, parmesan, walnuts and butter. Let the mixture sit again for 10-15 minutes before last fold and stretch. After the folding and stretching is complete let the dough sit until its risen by roughly 30-40 per cent; this should take 1-2hr, depending on the temperature & climate you are in.
  • Take the dough out of your container; place on a lightly floured counter top. Fold the dough back on itself, taking care to be a little gentler now with dough. Turn the dough over with a dough knife (if you have one); sprinkle a little flour on top; and tighten up by pushing in on the bottom and rotating at the same time. Let the dough sit for 15 – 20 minutes (bench rest).

























  • Flip the dough over seam side up and place on parchment paper dusted with corn meal; or place in forming bowl. Now you can  stitch the bread; Stitching is taking a small piece of theoutside part of your dough and pulling it back to the middle of the dough; applying a little pressure so that it sticks to itself. Stitching tightens up your dough into a nice ball, which makes for a better rise. You can now add some garnish at this point as well, seeds, nuts, rosemary whatever you fancy. Leave in a warm spot (oven w/ light on) or just through some tea towels over container; monitor rise you are looking for roughly 30% rise; try to catch on the rise, do not let it over proof as it makes for a flat loaf; give it a poke with your finger if it gently responds it is ready; too quickly and its not ready. Now cover and place in thefridge for the night.
  • Next day, preheat oven to 550 degrees F and place the Dutch oven in to for 45 minutes. In the meantime, you can now easily score your loaf with a scoring knife, if not available justuse a shape knife. Scoring allows the dough to open up on your cuts during itsoven rise. Take the Dutch oven out and place dough in the Dutch oven along with the parchment paper. Take a spray bottle and give it a couple of sprays of water; this helps in keeping the crust soft, place lid back on & place in the oven for 5 minutes; then turn down the temperature down to 450 degrees for 30 minutes; these times will vary as all ovens vary. Take the Dutch Oven out of the oven and remove lid; the loaf should be golden brown at this point. Pour a little olive oil over top and use a brush to spread over the top of the loaf; this aids to a nice soft crust. Place back in the oven for 5-10 minutes without a lid; remove from oven, the loaf should be a golden brown now; if not place back in for 5 minutes or so until it is. Remove from oven and let sit on a grid or rack for 1 hr. before cutting. Enjoy!