| Level: | Intermediate |
| Total: | 21 hr 35 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 2 1/2 cups unbleached bread flour
- 1/2 cup whole-wheat flour
- 1/2 teaspoon active dry yeast
- 1 1/2 teaspoons salt
- All-purpose flour, for dusting
Instructions
- Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 1 1/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky). Cover the dough tightly with plastic wrap. If you have extra time, refrigerate 12 to 24 hours; this is not necessary but will improve the flavor of the bread.
- Let the dough rise, covered, at room temperature for about 18 hours; this rise is necessary whether you refrigerate the dough first or not. The surface will be bubbly after rising.
- Generously dust a work surface with all-purpose flour. Turn the dough out onto the flour, then sprinkle flour on top. Fold the top and bottom of the dough into the center, then fold in the sides to make a free-form square. Use a dough scraper or a spatula to turn the dough over, then tuck the corners under to form a ball.
- Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, 2 to 3 hours.
- Position a rack in the bottom of the oven and place a 2- or 4-quart cast-iron or enameled Dutch oven (without the lid) on the rack. Preheat the oven to 450 degrees F for at least 30 minutes. When the dough has doubled, carefully transfer the hot pot to a heatproof surface. Uncover the dough, lift up the parchment and quickly invert the dough into the pot (shake the pot to center the dough, if necessary). Cover with the lid and bake 30 minutes, then uncover and bake until brown and crusty, 15 to 30 more minutes. Turn out onto a rack to cool.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 183 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 119 mg |
Reviews
We enjoyed this bread I was able to refrigerate it for over twelve hours and the flavor was truly enhanced. I will make it again!
We love bread! Especially homemade! This is easy to do just be patient. I say keep it going when you slice into it start the next bun for your oven…
This took some time to make, not work, just time. I left it in the fridge the full 24 hours before the 18 hours of sitting out at room temp, and the smell of the dough was so intense, so wonderful, and the bread tastes so, so good!
I started making this recipe this afternoon. I don’t make bread very often without my bread maker so please excuse if this is a dumb question. When I read in step one ‘Cover the dough tightly with plastic wrap’ I understood that to mean to ‘cover the actual dough tightly and leave it in the bowl’….., not ‘cover the bowl that the dough is in tightly’. Is that correct or should I have covered the bowl that the dough is in?And again when I read in step two ‘Let the dough rise, covered, at room temperature for about 18 hours’. What does covered mean exactly? Just throw a towel over it or covered with plastic……thanks for any response.
Its delicious and my family and friends loved it. Great recipe.
You are on a roll today
Recipe calls for one and a half cups of bread flour. Many people have been confused by that detail. My loaf looks beautiful! I haven’t tasted it yet.
Love this bread! It is SO flavorful. Makes the best toast as well. I didn’t use my enameled pot, but will next time. I used a Calphalon pot and thought I was going to have to blast it out of there! Did anyone put oil in the pan? Also, I used an entire package of yeast – not sure what effect that may have. Definitely will make it again.
1/2 cups unbleached bread flour
1/2 teaspoons active dry yeast
1/2 teaspoons salt
All – purpose flour, for dusting
1/2 teaspoons active dry yeast
1/2 teaspoons salt
All – purpose flour, for dusting
For those who did not understand 11/2 of water.
That’s one and a half cups of water. It is confusing they did not print it right.
If you go on Pinterest you will find this recipe. There is one that also shows you the steps on video.look for No Knead Bread. Good luck.
That’s one and a half cups of water. It is confusing they did not print it right.
If you go on Pinterest you will find this recipe. There is one that also shows you the steps on video.look for No Knead Bread. Good luck.