In Good FlavorNo-knead and practically foolproof artisan bread with a crusty exterior and a light, tender interior. If you are a novice bread baker, you need to try this out!
As a dedicated Grey’s Anatomy fan, you’ve probably been grieving after the last episode. I think we were all collectively screaming, “SAY IT ISN’T SO!” How could they kill off McDreamy? Whose McDreamy eyes am I supposed to admire now that he’s gone? (I really hope my husband isn’t reading this post!) Despite the shock, I have a deep appreciation for all the characters and the writing, so I’ll continue watching… but under protest.
To cope with my sorrow, I turned to food. Luckily, I had some freshly baked bread at home. I mourned Dr. Derek Shepherd’s death with a couple of slices of this beautiful, homemade, crusty artisan bread. It almost made me forget about the Mcfreaking untimely demise…almost.
I enjoy making yeast bread, especially fuss-free ones. This recipe is a combination of Mel’s Kitchen Cafe and my twist. When I find a yeast bread recipe that is no-knead, has few ingredients, and looks great, I’m on it. From the very first batch, I had great results. The bread had a hard crust and a springy, tender interior. I have tried some no-knead recipes before that resulted in a leaden bread, but not this one. This one is perfect!
No electrical gadgets are needed to make this artisan bread, just bowls and a wooden spoon. I start by combining warm water and yeast in a large mixing bowl and set them aside for 5 minutes to allow the yeast to bloom. The original recipe combined water, yeast, flour, and salt all at once. My method extends the prep time by a few minutes, but I think it is worth the investment. It allows me to immediately see if my yeast is still alive and active, especially if I am using ones that have been sitting around for a while. When all the ingredients are combined at once, the only way to tell that the yeast is no good is if the dough does not proof. If it does not, it is back to square one because flat, unrisen bread dough makes frisbees.
The next step is to add the flour and salt to the yeast mixture. I recommend adding a half cup shy of the total. Stir to blend, adding enough of the remaining flour, if needed, until the desired dough consistency is achieved. I made this recipe twice. The first time, I had to add a little extra water because I used the entire flour amount right off the bat. The resulting dough was too dry. The second time, my dough was too wet, even after using the full amount of flour. I had to add more flour to firm up the dough. In either case, the desired end consistency should be wet and sticky yet stretch when pulled.
Once mixed, the dough is allowed to rest in a warm spot for at least 2 and up to 5 hours. The longer the dough is allowed to proof, the better the flavor. After this first rise, the dough is shaped and allowed to rest for 40 additional minutes. At this point, it is slashed on top and dusted with flour. The loaf is then baked on a parchment paper-lined baking stone or sheet pan over a steaming tray. When the bread comes out of the oven, it looks like this! Yum!
I am not a masterful bread baker, but this is the result I get from this recipe. The picture above is my second batch. How good does that look? Makes you want to run into the kitchen and whip up a batch, doesn’t it? Go right now! And have fun!
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- This pizza stone is 20 ” x 13.5 ” and can be used in the oven or grill.
- Baking sheet for baking bread on if not using a pizza stone.
- Large mixing bowl for making dough and proofing. This one is 6 quarts.
- Large wooden spoon for mixing the dough.
- Parchment paper for lining the baking stone or baking sheet.
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No-Knead Artisan Bread
Description
No-knead and practically foolproof artisan bread with a crusty exterior and a light, tender interior. If you are a novice bread baker, you need to try this out!
Ingredients
Instructions
- Add water to a large mixing bowl and stir in yeast. Allow the yeast to bloom for 5 minutes. The yeast mixture should be foamy and bubbly.
- In a separate bowl, combine flour and salt. Stir to blend. Add the flour mixture (minus 1/2 cup) to the yeast mixture. Stir with a wooden spoon to incorporate. The desired dough consistency should be sticky but stretch when pulled. If the dough is too wet, add the reserved flour, a couple of tablespoons at a time. If the dough is too dry, add water, 1 tablespoon at a time. (Image of finished dough below.)
- Scrape dough off the sides of the bowl. Grease the underside of a large plastic wrap. Cover the bowl with wrap and cut several slits for circulation. Place in a warm area and allow to proof or rise for at least 2 and up to 5 hours. The dough should at least double in size and be sticky and elastic. At this point, it could continue with the recipe and bake or refrigerate in an airtight container for up to 2 days. (Image of proofed dough below.)
- To bake right away, prep the oven. Place a broiler pan on the bottom rack of the oven. If using a baking stone, place it on a rack positioned in the middle of the oven. Preheat the oven to 450° F. Preheat the stone at that temperature for at least 20 minutes prior to baking. If using a baking sheet, place it (inverted) on the middle rack 10 minutes prior to baking.
- Place a sheet of parchment paper on an inverted large baking sheet (rim side down). Set aside. Using well-floured hands, divide the dough into two equal halves. Working with one of the halves at a time, place dough onto a well-floured work surface. Shape the dough into a loaf, stretching the surface slightly with the seam side down. Add more flour, if needed, to your hands and work surface if the dough sticks. Place the loaf on top of the inverted sheet pan with parchment paper. Shape the second loaf and place next to the first loaf. Allow room for expansion. Lightly cover with a greased plastic wrap for a tea towel. Allow to rest for 40 minutes.
- After resting, dust the surface with flour and make 3 to 4 large horizontal slashes on top. Picking up the entire inverted baking sheet, slide parchment paper and dough onto the baking stone or a baking sheet. Pour 1 cup of hot water into the broiler pan and close the oven door immediately. Bake until bread is crusty and well browned, about 26-30 minutes. Cool completely on a wire rack.
- Makes 2 loaves.
Notes
- When adding flour to the work surface, add just enough to make the dough workable. Too much flour might dry out the bread.
- If you make the dough ahead, allow it to rest at room temperature for 1 1/2 hours for the second rise.
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No knead bread, YEAAAHH! I've been on a bread bender lately (both a good thing and a bad thing!)- I love your pics and instructions so we know just what to expect with the dough, that's the only way I'll end up making bread right! 😉 Pinning!
I have been meaning to try my hand at no-knead bread! This looks so soft and pillowy – just fabulous!
Um…girl. I was so angry about McDreamy dying. Shonda Rhimes made a bad call there. Christina AND Derek gone?? Ugh. SO mad. This bread looks amazing though :). And I love that you don't have to knead!
Thanks for the pin, Stephanie! I could have probably used a one or two more pics, but at least I was able to get the essential ones in. Have a great week!
I was pleased with the result the very first time I made it. I think you will too!
I loved Christina…at least she is not dead. I might need to binge watch old episodes because I will probably be suffering from McDreamy withdrawals. Shonda definitely was trying to show who's the boss. I'm glad you like the bread. This is a great recipe if you don't feel like putting in some elbow grease!
Love no knead breads! Yours looks perfect!
This bread looks so good and I love that there is no need for a mixer or any kneading!
Nothing beats fresh bread from the oven. I used to make a fresh loaf every week but now I'm low carbing it so no bread for me. Your loaf does look lovely, even better that no kneading is required!
Thanks Kelly!
Thanks Christin! It doesn't get much easier than this!
You, my friend, know your way around bread! I only make an occasional batch. The thing I love about working with yeast bread is to see the transformation of a dense mass of dough into a pillowy cloud. It never gets old! The benefits of your low carbing is going to be so worthwhile. All the best with it!
I love that this bread is no knead! I never know if I over or under knead it, so this makes it nice and easy!
It is super easy, and it has worked out well for me. I hope you give it a try!
That bread is perfect!!
Thank you, Karrie!
Ugh. Grey's. Seriously. We were all needing some of this amazing bread to drown our sorrows in!
The bread worked for a while, but I saw last night's show…think I need to move onto a margarita. 😉 Seriously, no Christina and now no Derek? It's hard to swallow.
LOVE this bread! It seriously looks so soft, I just want to take a nap with with.
I haven't watched Grey's for years, and I couldn't believe they killed McDreamy…really?! This bread looks so soft and fluffy, and if it's no-knead, I'm in! 🙂
I haven't watched Grey's for years, and I couldn't believe they killed McDreamy…really?! This bread looks so soft and fluffy, and if it's no-knead, I'm in! 🙂
It was a sad, defining moment for the show and for TV dramas. 🙁 Soft and fluffy is what you will get with this recipe. It is a keeper!
Haha! That's a good idea! And to think, you will smell like fresh baked bread when you wake up! Better than any perfume in my book!
Bread is my weakness, this looks amazing! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you, Miz Helen! I appreciate you stopping by.
I'm not a Grey's Anatomy fan but even I heard they killed McDreamy off!! Any point in watching now?? So weird!
I've seen no knead artisan bread "around" before but this is the first time I've read a post…it's really that easy? Gotta try this!!
I'm still in mourning, but I'll keep on watching…out of loyalty…until they pull another fast one…at which point I'll pull the plug. This recipe is really that easy, Nagi. I'm all about quick and easy yeast bread, and this one produced consistent results. It's a keeper!
LOL, I felt the same after I watched that episode….so sad. I actually still think about it when I watch it (I'm a Netflix watcher, always behind). Anyways, I am determined to start making bread in 2018. This looks amazing.
I won't lie. I still miss McDreamy. 2018 sounds like a good year to start making bread. I hope you'll try it soon, Danielle! Homemade bread is not something I make a lot, but once I get started, it's fun.