There are many “no knead bread” recipes on the internet. I have tried all of them. Well, maybe not all of them but many of them. I have finally found the best one for taste. Jonesing for is a beautiful blog written by a chef turned food stylist whose pictures are lovely. Her no knead bread recipe has a better flavor than any of the others I have tried. It is not a hard recipe but there is a 2 hour second rise that is not in the “Artisan Bread in Five Minutes a Day” recipe that I have been previously using for no knead. I first made the recipe as it was written in Jonesing for. Next I mixed in 1 1/2 cups fresh grated Parmigiano Reggiano and some minced fresh rosemary.
I then increased the flour by 1/4 cup and had better success at my altitude. I am at around 7900 feet. Bread is effected by many different climate situations. You should plan to try a recipe several times before giving up when making bread. Once you understand what the dough should feel like and what works in your area you can whip up a fresh artisan loaf any time you want to.
If you do not make bread from scratch you should try either the “Artisan Bread in Five Minutes a Day” recipe or this one because it is very satisfying making bread and with a little advance planning it came be pretty easy.
31/2 cups all-purpose flour, plus more for dusting
2 teaspoons sea salt
¼ teaspoon active dry yeast
1¾ cups warm water
Add flour and salt to large mixing bowl. Add yeast to warm water and stir to mix. Add water and yeast to flour and mix together until it is a shaggy dough. Cover with plastic wrap and let sit for 12-18 hours in a warm place. (around 70 degrees). After this step the dough will seem like a bubbly mess.
Turn dough out on to a floured surface (this works best with a dough scraper) and fold into a ball adding flour if needed. The dough will be a bit sticky and wet. After forming ball lay the dough back into an oil bowl and cover with plastic wrap or lay it between two floured tea towels. Let dough rise for another 2 hours.
After 1 ½ hours pre-heat oven to 425 degrees with a dutch oven inside. Remove dutch oven carefully when oven is pre-heated. I have also made this recipe using a sheet of parchment paper on top of a pizza stone.
If using a dutch oven spray the pot with non-stick spray and place dough inside and close with lid. Bake for 30 minutes and then take off the lid and bake another 20 minutes or until browned. You dough will be done when it reaches an internal temperature of 190 degrees.
If you are using a pizza stone then flour the dough and put it on a sheet of parchment on a pizza peel. Make sure you stone has been preheating in the oven and slide the dough onto your pizza stone. Bake for 30 minutes and check to see if the crust is browned. You may cover the loaf with foil if the crust is getting too browned and cook for another 20 minutes or until the loaf reaches an internal temperature of 190 degrees.
Let dough rest for at least 1-2 hours before cutting. This allows the flavor from the crust to seep into the inside of the dough and the crust to soften a bit. It is hard to smell fresh bread baking and not dive into it right away but the patience is worth it because the flavor is greatly enhanced during the cooling phase.
I doubled the recipe and took off part of the dough before baking. About 1/3 and put it in a gallon size bag and refrigerated it until the bread was done. Then when the oven was still hot from baking the bread I rolled out the chilled dough and made a quick pizza for the kids for lunch. It was delicious.