AKA Quick and Easy “Sourdough”

I think everyone should have a go-to bread recipe; and what better recipe to use at a moment’s notice than the supremely accessible no-knead bread. There are hundreds of no-knead bread recipes out there, each with minor differences in ingredient ratios, oven time and temperature, dough-rising instructions, or with no differences at all. After trying over half a dozen different recipes, making tweaks, and splicing details, I landed on this version that I use all the time. There’s nothing revolutionary about this particular recipe, it just happens to be my favorite. 

Various styles of no-knead bread have been around for ages. Although the concept of a traditional boule coming out of the oven without any required kneading went viral when Jim Lahey’s recipe was published in the New York Times in 2006, he is hardly the first person to write a no-knead bread recipe. One can see the appeal — a respectable home-made bread without the fancy equipment or elbow grease. I particularly like this version because you never even have to flour the kitchen counter, or maneuver the dough into a hot dutch oven. And the results are a bread with great flavor, crumb and crust that only requires 20 minutes of active time. I won’t tell you that this bread tastes like the best San Francisco sourdough, but given the comparative time and effort (or lack thereof) required, this No-Knead Bread recipe is hard to beat. 

Like all no-knead bread recipes, the trick is creating a gluten matrix without kneading. High hydration creates a loose dough that bubbles and stretches overnight, promoting gluten development. Using bread flour, which has a higher gluten content than all-purpose flour, also helps to develop a more substantial gluten structure for a beautiful, open, chewy crumb. A tablespoon of apple cider vinegar provides a rustic tang, reminiscent of sourdough; while letting the dough rise overnight at room temperature develops more complex flavor. Finally, starting the bread in a covered dutch oven creates a high temperature, steamy environment for the bread to rise and develop a crackly crust. 

So I’ll just leave this handy No-Knead Bread recipe here for you to keep in your back pocket — no knead to make a big deal of it. 

What You’ll Need

Dutch Oven: This is one recipe where a dutch oven is required — the heavy bottom, high heat retention, and tight fitting lid are all essential to the success of the recipe. Lucky for you, there are so many other recipes that will put your dutch oven to good use. This Cuisinart model is a great value option that will serve you well.

Notes

To most easily measure the water, fill a liquid measuring cup with lukewarm water. Add hot or cold water as needed to reach the desired temperature, 90–100°F. Once the water is at the correct temperature, slowly pour water out to reach exactly 1½ cups in the measuring cup. With a measuring spoon, measure and discard 1 tablespoon water. Exactly 1¼ cups + 3 tablespoons water now remains in the measuring cup. 

Conventional wisdom suggests storing bread at room temperature. However, I have always found that by wrapping bread tightly in plastic wrap, followed by a ziplock or other airtight container, and storing it in the refrigerator, it stays just as fresh for much longer. Properly wrapped, as described, leftover bread will stay fresh for up to a week in the refrigerator, or 2 months in the freezer. 

You can add your favorite spices, dried herbs, nuts, seeds, or dried fruit to the bread. Whisk any addition in with the dry ingredients in step 1. I recommend 1 teaspoon for spices, 1 tablespoon for herbs or seeds, and ¼ cup for nuts or dried fruit.

Suggested Recipes

• Ultimate Pork Ragu
• Vegan Cashew Cream with Roasted Vegetables
• Balsamic Reduction