Speedy No-Knead Bread
- Total Time
- 45 minutes, plus 4½ hours' rising
- Rating
- Comments
- Read comments
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Ingredients
- 3cups bread flour
- 1packet (¼ ounce) instant yeast
- 1½teaspoons salt
- Oil as needed
Nutritional analysis per serving (1 servings)
1558 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 301 grams carbohydrates; 12 grams dietary fiber; 1 gram sugars; 52 grams protein; 986 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine flour, yeast and salt in a large bowl. Add 1½ cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
- Step 2
Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
- Step 3
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
- Step 4
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Private Notes
Comments
Here is the updated recipe according to the video:
3 cups of bread flour (or 3 cups of all-purpose flour + 3 tsp of gluten)
1 1/2 teaspoon salt
1/4 tsp yeast
1/4 tsp red wine vinegar
1 1/2 cups extremely warm water
I used the video version. I've been baking bread for 30 years and I have NEVER gotten a crust like this. My 21-year-old picked up the loaf, and said, "How much of this can I eat?" He proceeded to have a dinner of potato soup and ate about 2/3 of the loaf. Does a mother's heart good.
It's actually 1/4 oz yeast or 2 1/4 tsp
QUESTION: I tried the recipe with Chateau's transcription of the ingredients from the video, and the loaf ended up very flat (not risen/fluffy at all). I'm an inexperienced baker. Other recipes seem to take a lot more yeast than 1/4tsp, which was my guess at the problem, but is there another likely culprit?
I used all purpose flour and basically the recipe in the video with more like .5 teaspoon of yeast rather than .25. It was tasty but dense. It was perfect for sopping up the broth in the stew I served it with. Will need to find a recipe that produces lighter bread for most uses.
I wish there was some explanation for the addition of red wine in the video version.