What kind of bread is no knead bread?

No knead bread is a method of bread baking that uses a really long rising time instead of kneading the dough. It is a wet dough and has a low yeast content.

Why is my homemade no knead bread so dense?

This happens when there is too much flour. Keep in mind that the dough will be sticky – there’s no need to add extra flour!

Can you make no knead bread without dutch oven?

This is a no knead bread dutch oven recipe, but if you don’t have a dutch oven, you can use a different pot with an oven-proof lid. Keeping the lid on for the first part of the baking time ensures that you end up with bread that is fluffy inside instead of overly dry and crumbly.

Can you score a no knead bread?

You can score no knead bread if you want to add a pretty design to the top of your loaf, but it’s not necessary for this no knead bread recipe to be scored for it to bake correctly. Use a sharp knife to cut simple patters on the top of the dough before baking.

No Knead Bread - The Easiest 4-Ingredient Artisan Bread

No Knead Overnight Artisan Bread

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4.8 from 48 reviews

This artisan no knead bread recipe is perfect for beginning bakers. Easy to mix together with just 4 ingredients, you’ll make a beautiful loaf that’s crusty on the outside and soft and delicious inside – great for dipping in soups or even making bread bowls!

Author: Tiffany
Prep Time: 8 hours 15 minutes
Cook Time: 45 minutes
Total Time: 9 hours
Yield: 1 loaf 1x
Category: Bread
Method: Bake
Cuisine: American

Ingredients

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3 cups all-purpose flour
2 tsp salt
1 tsp active dry yeast
1 ½ cups room temperature water
vital wheat gluten* – 1 Tbsp per cup flour (optional)

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Instructions

Combine flour, salt, and yeast in a large mixing bowl and stir to combine.
Add water and mix well. The dough will be hard to stir and shaggy, not smooth like traditional bread dough.
Cover with a towel and let rise overnight, 8 to 18 hours. The sticky dough will bubble and rise.
When you’re ready to make bread, flour your hands and your working surface and turn the dough out. Without kneading the dough, gently form it into a ball. Cover with a towel and allow to rest for one hour.**
After the dough has risen for 30 minutes, preheat the oven to 450F and put your Dutch oven or oven-safe pot (that has a lid) inside to preheat. Do not put the lid on the oven. Preheat for 30 minutes.
When the dough has rested for an hour, and the pot has preheated, remove the pot from the oven. Carefully lift the dough from the surface and place it into the pot. If your pot is stainless steel and not lined, you can line it with a piece of parchment paper first.
Replace the lid and place the pot back in the oven. Bake for 30 minutes with the lid on.
Carefully remove the lid and bake for another 15 minutes, or until the top is golden brown.
Allow to cool completely (at least 30 minutes in a spot where air can flow freely above and below).

Notes

*Vital wheat gluten is optional but helps create a more pliable, softer loaf.
** To turn this recipe into individual bread bowls, divide the dough into two balls before allowing it to rest for 1 hour. Use two smaller oven-safe pots (with lids) and proceed with the remaining directions as written.
To cut the tops out, cut like you would the top out of a pumpkin: angle a sharp, serrated knife both down and in towards the center of the loaf. Take care not to cut too far down, otherwise, you’ll poke a hole through to the bottom. Cut out the top and either serve, reserve for Homemade Croutons or Breadcrumbs.

Nutrition

Calories: 115

Find it online: https://dontwastethecrumbs.com/no-knead-overnight-artisan-bread/