Mix the warm water, salt, and yeast in a big bowl. Mix thoroughly to make sure the salt and yeast are evenly spread. You don't have to worry about the idea that salt can kill yeast when mixed together directly. This mixture will work just fine.
Add the regular flour to the mixture. Use a big spoon or spatula to mix until all the flour is well combined. The dough needs to be very wet. Depending on the type of flour you use, you may have to add extra water. Add more water little by little, 2 tablespoons at a time, until you reach the stickiness you want.
Cover the bowl with a big plate or plastic wrap and let it rise. Let it sit on the counter to grow for at least 6 hours. This extended fermentation time is very important for creating the taste and consistency of the bread.
Getting ready to bake
Heat up the oven and a Dutch oven: Around 30 minutes before you plan to bake, turn on your oven to 450°F (230°C). Put your empty large cooking pot inside the oven to heat up for 10 to 15 minutes. This step makes sure that the Dutch oven is hot enough to help the bread rise well and have a crunchy crust.
3. Saving Dough that has Risen too much
Stretch and Fold Method: Once the dough has risen for at least 6 hours, it may appear deflated. This is called over-proofing, but it can be easily corrected. Do one set of four stretches and folds: softly pull the dough from one edge and fold it onto itself. Do the same thing on each side. This method makes the dough stronger and spreads the yeast evenly.
Making Bread
Get the Dutch Oven ready: Take out the hot Dutch oven from the oven using oven gloves. Sprinkle some flour on the bottom to avoid it sticking.
Move the dough: Carefully lift the dough and place it into the preheated Dutch oven. Cut a small slit at the top of the dough using scissors so it can expand well. Sprinkle some extra flour on the top of the bread.
Bake with the lid on: Put the lid on the pot and place it back in the oven that is already hot. Cook in the oven at 450°F (230°C) for 30 to 35 minutes. Baking at a high temperature at the beginning helps make the crust crispy.
Finish baking without the lid: After 30 to 35 minutes, take off the lid and lower the oven temperature to 400°F (200°C). Keep baking for 10 more minutes or until the crust is the color you want and the bread sounds hollow when you tap it.
5. Cooling the Bread This step involves letting the bread cool down after baking.
Take out the bread from the Dutch oven using a wooden spoon or spatula, and put it on a wire rack to cool down. Let it cool for at least 45 minutes before cutting. This resting time is necessary for the bread to cool down and for the moisture to spread evenly.
Advice for Making No Knead Bread Perfectly
Types of Flour: Try using different kinds of flour like bread flour or whole wheat flour to make special versions.
Extra ingredients: To enhance the taste, you can add herbs, garlic, or cheese to the dough before letting it rise for the first time.
Storage: Keep the bread in a paper bag at room temperature for a maximum of three days. To keep the bread fresh for a longer time, put it in the freezer. When you want to eat it, let it thaw at room temperature.
End.
Baking bread at home is now simpler with this Italian No Knead Bread recipe that only requires 3 ingredients. Its simple taste makes it a must-have in every home. If you are new to baking or want an easy recipe, this bread will definitely impress you. Enjoy baking!
