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. 

Parmesan Plus Rosemary & Pepper make this easy bread recipe made in your Dutch Oven extra Tasty!

Baking Parmesan Bread in a Dutch Oven

Very similar to the No-Knead recipe but now we will introduce parmesan and some kneading! don't fret now trust me you'll learn to appreciate its benefits. Adding fresh Parmesan to your bread gives it tang like nothing else. The recipe as it stands makes a light fluffy loaf; if you want to add some different textures, however, use 450g white flour and say 50g hard whole wheat; or 50g 7 grain; or 50g rye, experiment, play with it!
Prep Time30 mins
Cook Time1 hr 45 mins
Resting time2 hrs
Total Time4 hrs 15 mins
Course: artisan, bread, Side Dish
Cuisine: American, French
Keyword: autolyze, baking bread in a dutch oven, bread proofer, Dutch Oven, fermenting dough, how to bake bread, kneading, parmesan bread, stretch & fold
Servings: 15 slices
Cost: $6.00

Equipment

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

Ingredients

  • 500 gm White flour organic
  • 300 gm water 28 degrees
  • 10 gm Sea Salt or Kosher Salt
  • 5 gm Crushed Black Pepper optional
  • 5 gm Rosemary optional
  • 5 gm Onion flakes optional
  • ½ cup grated parmesan
  • 7 gm Fresh Yeast or Dry Active
  • 1 tbsp olive oil

Instructions

  • Mix all the ingredients into the flour other than the water & parmesan. Next, warm up some water to 28 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 or even better use your hands and get the feel of the dough. The mixture will be very dry at first; 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 8-12 hrs or let it 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.
    mixing flour and seeds
  • Letting the dough ferment by the retarding in the refrigerator or by leaving on the counter will develop gluten. I, however, find kneading the bread makes for better texture and rise. Following is link from King Author flour gives a great demonstration of, Knead the dough, I use the heel of my hand and push the dough forward, then grip the dough with tips of my fingers to pull back, generally the dough is sticky enough that it doesn’t need to much help to pull back as stick to the hand. Use a dough knife or scraper to help round up the dough off the surface. Do not throw too much flour down on the counter surface all this does is very temporarily ease its sticky texture but the dough eats up the extra flour and makes for tough bread. If you place some olive oil in a bowl with some cold water you can dip your hands in now and again for help with sticky dough.
    autolyse
  • Knead your bread tell it starts to retain its strength; holding it up and pulling at it will show you if it holds that membrane without tearing. This can take some work so if you are not into pounding your bread for 10-15 minutes, then you can stretch and fold as an alternative. With Stretch & Fold, you can leave the dough in your container; you start stretching & folding the dough back on to itself, then rotate 45degrees and continue in a circular motion for a few rotations; now let the dough sit for 15-20 minutes. Doing this repetition 3-4 times will be an alternative way of kneading your bread.
  • On the second last fold or near the end of hand kneading your dough, add your extra inclusions in this case Parmesan.
    risen dough
  • Take the dough out of your container; place on a lightly floured countertop. Fold the dough back on itself, rotating 45 degrees until you have completed a full rotation, taking care to be a little gentler with dough now. 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. Forming your dough is best done with a dough knife. Let the dough sit for 15 – 20 minutes (bench rest).
    shaping
  • Use your dough knife to help turn dough over seam side up on top of some parchment paper and place in forming the bowl. Now you can stitch the bread; Stitching is taking a small piece of the outside part of your dough and pulling it back to the middle of the dough; applying a little pressure so that it sticks to itself. This procedure tightens up your ball of dough and makes for a better rise. Grate some more parmesan on top and let the dough rise, the dough should increase in size by about 30- 40%; take care not to let the dough overproof, as it will deflate when over-proofed, and then all you have is a flat loaf. Try pocking at the dough lightly with your finger if it responds back gently, it is ready! if it responds too quickly then it is not ready. The dough will continue to rise in the refrigerator, this is why I recommend 30-40% on the final proof. This gets easier with experience; you can always invest in a bread proofer!
  • Once it has risen my suggestion is to place in the refrigerator overnight; make sure bowl is covered with lid or saran wrap, so it doesn’t dry out. Preheat oven to 550 (the hotter the better) degrees F and place the Dutch oven in to for 45 – 60 minutes. Take the bowl out of the refrigerator and score with a sharp knife or razor blade; this is much easier now that the dough is cold; sprinkle with some seeds for show sesame and poppy are a good suggestion or whatever you would like to garnish with.
    dough dutch oven
  • Take Dutch oven out of the oven, keeping the loaf in the parchment paper place gently into Dutch oven, if you like a softer crust give dough a couple of sprays of water with spray bottle before covering and returning to oven; leave at 550 for 5 minutes then turn down the oven to 450 degrees and set timer for 30-35 minutes. Ovens can be different in temperatures so my times should be used as an approximation. After 30 minutes loaf should be golden brown at this point If you like a softer crust, brush the bread with olive; leave the lid off and return to oven for 5- 10 minutes; the loaf should be turning darker brown by now; pull the loaf out and let it air on a rack for a couple of hours.

Sausage Bread

Baking Sausage Bread in a Dutch Oven

How to bake Sausage bread in a Dutch oven. This is an easy bread recipe, & is so tasty! The high hydration is a great recipe to adapt to a number of unique ingredients and is perfect for sausage! What is long fermentation for bread dough, it is allowing the dough to develop good gluten by fermenting over 12 – 18 hours or for just a couple of hours and then stick it in the fridge for 2-5 days; finish off the process with a stretch and fold to gain dough strength. For Sausage, I recommend either Chorizo or Andouille to give it some bite but ultimately your preference. Why use a cake pan for your dough, this holds the heavy dough and ingredients in place and gives a nice formed loaf.
Prep Time30 mins
Cook Time1 hr 30 mins
rest time2 hrs
Total Time4 hrs
Course: artisan, bread, Breakfast, Side Dish
Cuisine: American, Mediterranean
Keyword: Artisan Bread, baking bread in a dutch oven, cooking ideas with bread, Dutch Oven, how to bake bread, how to make bread in a Dutch oven, No Knead Bread, sausage bread, stretch & fold
Servings: 15 Slices
Cost: $10.00

Equipment

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

Ingredients

  • 300 gm White flour organic
  • 50 gm Whole Wheat
  • 50 gm Rye
  • 10 gm Sea Salt or Kosher Salt
  • 10 gm Crushed Pepper
  • 10 gm Rosemary
  • 10 gm Onion flakes optional
  • 300 gm water
  • 8 gm Yeast or Dry Active
  • 1 clove Few slices of fresh garlic

Two links of cooked Chorizo or Andouille sausage

  • 100 gm Old Cheddar
  • 8-12 Cherry Tomatoes whole
  • 1 tbsp olive oil virgin

Instructions

  • Before baking bread in a Dutch oven. Mix all the ingredients into the flour other than the water, sausage, garlic, cherry tomatoes & cheese. Next, warm up some water to 28 – 33 degrees, then add the water, and mix well with a wooden spoon or by hand. I prefer just using a wooden spoon with the high hydration as it tends to be a little messier, just make sure to mix well, blending all the flour so it is absorbed. Now by letting it sit we create gluten by the long fermentation process; cover it up with the lid if the bowl comes with one or place saran wrap or towel on top; now you have the choice of letting it ferment for 12 – 18 hours or leave it to ferment for a couple of hours and then stick it in the fridge for few days. It is your time schedule.  
    adding water to flour
  • Now that it is fermented, whether through retarding the fermentation over a few days or using a same-day method, gluten has now developed. I now incorporate stretching & folding the dough out while still in the bowl, this adds extra strength to the dough; to do this take a corner of the dough stretching it out the dough then pull it back on top of itself; rotating the dough 90 degrees each time, you can do this for a few rotations; repeat 3-4 times in regular interval roughly every 15 minutes. On the 2nd last folding cycle add the extra inclusions. In this situation sliced sausage, cheddar, olive oil & cherry tomatoes this will allow the new ingredients to get mixed in nicely. Let sit for 1-2 hrs, allowing the dough to rise.
  • Take the dough out (dip your fingers in cold water with olive oil) bowl an place on a lightly flour dusted counter; make four or more folds to form a ball; flip the ball of dough so seam side is down; sprinkle a little flour over the dough; and tighten the dough up into a nice little ball using a dough knife if you have one, hands if not, push in on the bottom and rotating clockwise; once you have tightened the dough up with this method, allow the dough to rest for 15 minutes; you should always give your dough a rest of at least 15 min between any forming or dough manipulation. 
  • Now flip the dough back over seam side up and place in a 6” cake pan coated with olive oil. Take an end of the dough & pull back to the center pressing it down so the dough can stick to itself; continue to do this until you have completed a circle. This is called stitching and should be done at the very end before final proofing as it makes a tight ball of dough that will improve your rise. Once the dough is stitched this is a good time to sprinkle with some seeds, sesame and poppy are a good suggestion or whatever you would like to garnish with, sprinkling some fresh Parmesan on top is always nice as well
    Now give the dough time to rise, this is the proofing stage; we want the dough to rise in size by roughly 30%. During the proofing stage, you need to keep an eye, as you do not want to over prove, try to catch on the rise as it will continue to rise in the refridgerator. Touch dough with your finger if the dough responds back gently its good to go if it responds too quickly it has not finished. Best conditions for proofing are at 28 degrees C; if you want you can stick it in the oven with the light on this can 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 its speed of the prooving. The proofing process could take anywhere between 30 min to 2 hours, depending on temperature, climate and flour.
  • Once the dough has risen, place in the refrigerator overnight; make sure pan is covered with a lid or saran wrap, so it does not dry out. Preheat oven to 550 degrees F and place the Dutch oven in to for 45 minutes. Take the bowl out of the refrigerator and score with a sharp knife or scoring blade, much easier now that the dough is cold.
    scoring dough
  • Take Dutch oven out of the oven, place cake pan in Dutch oven; then get a little water sprayer and give it a spray or two, just enough to dampen it, then cover and return to oven, for 5 minutes; after 5 minutes turn the oven down to 450 degrees and reset timer for 30 minutes; ovens can be different in temperatures so my times should be used as an approximation; after 30 minutes uncover, the loaf should be golden brown at this point If you like a softer crust (my preference) brush bread with olive oil; leave lid off and return to oven for 5 – 10 minutes; the loaf should be turning darker brown by now; pull loaf out and let it air on a rack for an hour before cutting. 

Video

No Knead Bread High Hydration

Baking No-Knead Bread in a Dutch Oven

No-knead bread high hydration is a great recipe to adapt to a number of unique ingredients like berries or sausage! This another easy bread recipe that gives you fresh bread with great taste. You can ferment for 12 – 18 hours or for just a couple of hours and then stick it in the fridge for 2-5 days. It makes a nice heavy loaf that many prefer. Following are optional ingredients, my “Kitchen Sink” style.
Prep Time30 mins
Cook Time1 hr 40 mins
Resting Time2 hrs
Total Time4 hrs 10 mins
Course: bread, Breakfast, Side Dish, Snack
Cuisine: American
Keyword: baking bread in a dutch oven, cooking ideas with bread, Dutch Oven, how to make bread in a Dutch oven, No Knead Bread
Servings: 14 slices
Cost: $4.00

Equipment

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

Ingredients

  • 400 gm White flour organic
  • 10 gm Sea Salt or Kosher Salt
  • 5 gm Crushed Pepper optional to taste
  • 5 gm Rosemary optional to taste
  • 5 gm Onion flakes optional to taste
  • 300 gm Water
  • 7 gm Fresh Yeast or Dry Active
  • 1/2 cup Parmesan optional to taste
  • 4 slices Few slices of fresh garlic optional to taste

Instructions

  • Mix all the ingredients into the flour other than the water, parmesan, garlic & onion; if you want to play with the textures go for it; substitute 75g with one or a mixture of, whole wheat, rye,7 grain, spelt to name a few. 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 or by hand. Cover it up with a lid if the bowl comes with one or place saran wrap on top; now you have the choice of letting it ferment for 12 – 18 hours or leave it to ferment for a couple of hours and then place it in the fridge for few days, just punch dough back daily.
    adding water to flour
  •  Now that it is fermented whether retarding the fermentation over a few days or using a same-day method, gluten & simple sugars have now developed. I now incorporate stretching & folding the dough out in the bowl; this done by taking a corner of the dough stretching it out as far as possible without tearing the dough then pull it back on top of itself; rotating the dough 90 degrees, for a few rotations; do this 3-4 times every 15 minutes. On the 2nd last folding cycle add the extra inclusions, the parmesan, garlic & onion this will allow the new ingredients to get mixed in nicely. Let sit for 30-60 minutes, allowing the dough to rise.
    risen dough
  • Take the dough out of bowl place on a lightly flour dusted counter. Make four or more folds creating a firm ball, now flip the ball of dough so seam side is down; sprinkle a little flour over the dough; and tighten this dough up into a nice ball using a dough knife if you have one, hands if not, push in on the bottom and rotating clockwise; once you have tightened it up the best you can, allow the dough to rest for 10-15 minutes; you should always give your dough a rest of at least 15 min between any forming or dough manipulation.
    risen dough
  • Now flip the dough back over seam side up and place on a piece of parchment paper dusted with corn meal or in a coated 6” cake pan coated lightly with olive oil. Now take an end of the dough & pull back to the center pressing it down so the dough can stick to itself; continue to do this until you have completed a circle. This is called stitching and should be done at the very end before final proofing as it makes a tighter ball of dough that will improve your rise Now give the dough time to rise, this is the proofing stage; we want the dough to rise in size by roughly 30%. During the proofing stage, you need to keep an eye, as you do not want to over prove, try to catch on the rise. Touch dough with your finger if the dough responds back gently its good to go if it responds too quickly it has not finished. Best conditions for proofing are at 28 degrees C if you want you can stick it in the oven with the light on this can 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 its speed of the proofing. The proofing process could take 1-2 hours. Note dough will continue to rise in the refridgerator & you do not want to overproo, so catch on the rise and refigerate
    proofing bowl
  • Once it has risen my suggestion is to place in the refrigerator overnight; make sure bowl is covered with lid or saran wrap, so it doesn’t dry out. Preheat oven to 500-550 (Hotter the Better) degrees F and place the Dutch oven in to for 45 minutes. Take the bowl out of the refrigerator and score with a sharp knife or razor blade; this is much easier now that the dough is cold; sprinkle with some seeds for show sesame and poppy are a good suggestion or whatever you would like to garnish with or you can garnish right after stitching the bread.
  •  Take Dutch oven out of the oven, place cake pan in Dutch oven; then get a little water sprayer and give it a spray, just enough to dampen it, then cover and return to oven, for 5 minutes, turning the oven down to 450 degrees and reset timer for 30 minutes; ovens can vary, so my times should be used as an approximation; after 30 minutes take lid off Dutch oven, the loaf should be golden brown at this point If you like a softer crust (my preference) brush bread with olive oil; leave lid off and return to oven for 5 – 10 minutes; the loaf should be turning darker brown by now; pull loaf out and let it air on a rack for a couple of hours before cutting.  
    dough dutch oven

Notes