What is the No-knead bread method?

The no-knead bread method is a simple technique where you mix flour, water, yeast, and salt into a dough, then let it rise slowly over 12-18 hours. Instead of kneading, the long fermentation process develops the dough's gluten, resulting in a chewy, crusty bread with minimal effort.

Will active dry yeast work for this bread?

Yes, you just need to activate, or "bloom", the yeast before you use it. To do this, mix ¼ cup of warm water (about 110°F - no hotter or you will kill the yeast) with a teaspoon of sugar and the same amount of yeast called for in the recipe, stir, and then let it sit for 5-10 minutes. You will know the yeast is alive and ready to use when it starts to look foamy or bubbly. Then you can add the activated yeast into the dough.

Why didn't my bread rise?

The most common reason for bread not rising is that the yeast is expired - yeast is a living thing and must be used by the expiration date for best results. It is also possible to kill yeast by using water that is too hot. Anything above 110 degrees Fahrenheit will kill your yeast and cause the dough to not rise properly. The temperature and humidity of your house can also affect rising times and height.

Can this recipe be made with gluten-free flour?

Yes, you can make this recipe with gluten-free flour.

Crusty No-Knead Bread - CucinaByElena

Name: No-Knead Bread Recipe
Prep time: 10 min
Cook time: 35 min
Total time: PT-480136H26M56S
Cuisine: Italian/ French
Ingredients: 2 1/4 cups (500 ml) of warm water (might need a little more); ¼ teaspoon instant yeast; ¼ cup of steel-cut oats; ¼ cup ground golden flax meal; 4 cups (500grams) organic all-purpose flour, Italian 00 flour, or Kamut flour; 2 teaspoons of salt

Description

The softest and most delicious homemade no-knead bread recipe. This bread has a few unique ingredients that separate it from hundreds of others. This will soon be your tried and true bread recipe!

Ingredients

Units Scale

2 1/4 cups (500 ml) of warm water (might need a little more)
1/4 teaspoon instant yeast
1/4 cup of steel-cut oats
1/4 cup ground golden flax meal
4 cups (500grams) organic all-purpose flour, Italian 00 flour, or Kamut flour
2 teaspoons of salt

Equipment and Ingredients

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Instructions

In a large mixing bowl dissolve the yeast in the warm water.
Add the steel-cut oats and the flax meal and mix well (I use a fork to mix). Add flour and salt to the mix and incorporate well. Mix with a wooden spoon or dough hook for about 2-3 minutes.
The dough will be sticky and slightly wet. If it seems dry, you may need to add a little more water.
Cover the bowl with saran wrap and let it rise on the kitchen counter for at least 8 hours—up to overnight. The dough will double in size.
After the first rise, transfer the sticky dough to a floured surface and shape it into one large boule or two baguette-shaped logs. Transfer onto floured parchment paper. Sprinkle with additional flour on top. Cover with a kitchen towel. If using mix-ins, see *notes. Also, see the **notes if you bake the bread in a single loaf pan without a lid.
Let rise again for 50-60 min (on the parchment paper covered with a towel).
With a sharp knife score the dough with 2 longitudinal cuts for each baguette OR 2 scores on top of the large round boule.
Preheat oven to 450 F. Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) in the oven as it preheats.
When the oven is preheated to 450 F, take out the Dutch oven and place the baguettes or the large boule inside (with parchment paper). Place back in the oven to bake for 33 minutes with the lid ON. After 33 minutes, check if the top of the bread is golden brown. If you like it darker brown, remove the lid and cook an additional 6-10 minutes.
Put the bread on a cooling rack and let cool completely. Or, take a slice when still warm and enjoy :).

Notes

* Mix-Ins: If using mix ins 1) divide the dough in half 2) roll each dough on a floured surface into a rectangle. Sprinkle desired toppings evenly on the dough 3) fold the dough over on itself about four times (as pictured) 4) this will create two baguettes 4) Continue to Step 7 in instructions.

**If you are baking your bread in a traditional single-loaf bread pan, Preheat the oven to 400 degrees F. Place your dough directly into your greased bread pan (or bread pan lined with parchment paper) for the last rise. Once the dough is double in size (about 1 hour), bake in the preheated oven for 30-40 minutes until the top is golden brown.

If you’ve seen it on my Instagram, here is the link to everything you need for our signature “bread box,” where you can keep everything in one place to make this bread easily!

Prep Time: 10 min
Cook Time: 35
Category: Savory
Method: Italian
Cuisine: Italian/ French