I was going to make Bon Appetit’s best bread, but after reading comments on the recipe changed my mind. People were saying it was too much work (takes 3 days) and that you should just make the Jim Lahey’s no knead bread which was published in the NY Times.
So I searched for the No Knead Bread they mentioned and it seemed promising. I liked how simple the recipe was – with just water, flour, salt and yeast and how it required minimal work to get it finished. The only pieces of equipment you need are a dutch oven and mixing bowl. Most of the time required to make it is passive time, which is one of my favorite parts of cooking and baking!
This is the dough just after adding the water and mixing.
This is the dough at 18 hours into the first rise. Looking closely you can see little bubbles in the dough. It also smells quite yeasty.
This is the first time I’ve made bread without kneading it. I usually use my bread machine or my standup mixer to help knead the dough, so wasn’t sure what to expect.
Since it had so many reviews I was pretty confident it would turn out really good. And, it did turn out really good!!!
This no knead bread tasted like something you would get at a good bakery. Also, I think there is a lot of room for experimentation, by adding other spices and ingredients such as olives. It seems to be a versatile recipe based on the comments. And nothing beats homemade bread! This no knead bread is definitely a winner recipe.
TIP– I used a 5.5 QT dutch oven. Next time I would use something smaller or double the batch, the bread came out a little shorter than I would have liked. In terms of flavor however, it was outstanding!!
Here is a video showing the whole process-
In case you missed them, here are some of my other baking recipes!
- Improving My Bread Baking Part 2: French Style Country Loaf
- Improving My Bread Baking Part 1: King Arthur’s In Search of the Best Rustic Loaf
- Homemade French Baguettes
- No Knead Bread – start to finish 21 hours!!
- Pumpernickel Bread from King Arthur