Instructables

4-Hour No-Knead bread.

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There are many good bread Instructables already, but when making bread, you can never have too many fail-safe techniques, and this recipe works almost every time.

DOWNLOAD A FREE PDF OF THIS ARTICLE.

This is a four-hour process; you need that much time to let the dough rise. I like to throw it together while snacking on lunch, and then when I get home after school it is ready to throw in the oven.

My recipe differs from most no-knead recipes in that you do not drop it it into a heated pan. I changed the recipe because I had too many burns from handling a bread pan at 400+ degrees, and one of my Pyrex dishes shattered on me when I accidentally set the edge of it on a wet washcloth.

I hope you enjoy this tutorial and the resulting mouthwatering delicious bread.
 
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Step 1: Materials.

Flour:

To make good bread, you need good flour. Flour which is marked "bread flour" typically has 11-12% protein (gluten) which is higher than normal flour. This allows the loaf to have good structure and texture. You can cut cheaper white flour with bread flour if you don't have enough of either.

If you are in Germany, type 550 flour works well. Thanks t.rohner and stryke!

Yeast:
I use yeast from a Polish market. While you can buy Fleischmann's yeast from the supermarket, it is really expensive, especially in packets. If you have access to an Eastern European or Balkan market, often they sell 1lb bags of yeast for just a few dollars, a huge savings over the grocery store stuff. You need a small spoonful, the amount is not critical.

Salt:
I use sea salt, but you can use any kind of salt. Salt adds flavor and slows the growth of yeast slightly. I like to put about half a spoonful in.

Container:
You need a bake-proof container with a lid (the lid saves you from having to use foil every time and results in a more consistent crust). I got my Pyrex baking dish (visible in Step 7) at a local thrift store for just a few dollars. It is really the perfect dish for this kind of thing

Ingredients:
3 cups flour.
Some salt. (see picture 2)
Some yeast. (see picture 2)
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Poogle5 months ago

Just made this today with Five Roses all-purpose flour (Montreal pride!) to feed my band at practice.

Worked a charm. Very pleasant simple bread. I wanted to put salty things on it because it had a very clean plain taste to it- upon rereading I see that you recommended adding salt on top, and I think I'd do that next time.

as for this Instructable I love how free you are with the measurements of yeast, salt and water. It brought me into it.

mazmal7 months ago

Thank you. I made this today. My very first bread making experience.

anjchang7 months ago

This recipe is way easier than the easy New York Times No-Knead recipe. My dough was a little mushy so I added some oatmeal and more flour. It came out awesome. Thanks for figuring out how to avoid preheating the pot. ;)

Hi,
Wow, It's been awhile for this post, but I just found it.  I'm waiting to put the dough in the oven.  My dough doesn't look as firm as yours but we'll see what comes out. 

Also,  clean browned pyrex with a baking soda paste.  I like to buy vintage pyrex  at flea markets and antique stores.  Does the trick.  Thanks for the recipe. 
Nice recipe =) I'm going to try it as soon as I can. Thanks for sharing.
nadialtbr1 year ago
I tried it today!!! tastes great. I had a hard time with the "shaggy" consistency, I wanted to knead it so bad :)

I'll def. try again. Thank you for posting.
Ladyflyer1 year ago
I love this simple bread. Change it up with herbs and olive oil, or honey, cinnamon. Great easy recipe.
narf72 years ago
WOW! What a generous instructable this is along with a wonderful free PDF. I can't begin to thank you enough for your wonderful generosity. I wish there were more people like you here :). Cheers for making my day
khombi2 years ago
Good recipe.made two loafs, 1 white 1 w,meal. White loaf was excelent w,meal was a disaster ,any susgestions, Chris
daniel_reetz (author)  khombi2 years ago
You'll probably need to use a smaller amount of meal and increase the rise time substantially (probably double it). It can be done but you need the gluten to develop more.
Thank you, was wondering how long can you store w/meal flour,does it go off after a period of time,i store mine in a large plastic tub with a lid, i have noticed that the last time i used it ,it had a strong sour smell and it did not rise very well at all. i have had this w/meal flour now for at least 6 mths in this container regards Chris.....
khombi2 years ago
excelent recipe.first loaf turned out as good as a store bought loaf. Tried out wholemeal, half white ,half w,meal but it was a disaster, would not rise .any one know why !.not the first time this has happened to me even when i use the normal method of two rises and using a proper bread tin.Help please .Chris
khombi2 years ago
Wonderful way to make your own bread, will definately try the water in the oven to help it rise.The first loaf turned out better than store bought bread, the wife loved it and so did i.We ate the lot in one meal.Chris
I tried your recipe today. I gave it a shot in my dutch oven. I think that I added too much water (still only about 1 1/3 c.) because the loaf kept wanting to spread out instead of rising up. I also misted a little bit of water on it before I baked it. The crust was really nice and had some nice little bubbles in it. It tasted alright. I didn't add enough salt though. I don't usually use salt when I'm cooking, so I only added a little bit. My housemates loved it, so it wasn't a complete failure. I think it'll take a little toying with, but I'm sure this has potential.

I forgot to take a picture of the first loaf, but I mixed up another batch of dough and threw it in the fridge for tomorrow. I made sure to leave it a little drier for the second go. I also added more salt. I'll post back when the second loaf comes out of the oven. Hopefully I can get a picture before my housemates polish it off. Thanks for the recipe!
I finished my second loaf today. This one turned out much better. I covered it with parmesan cheese and basil. I ended up slicing it while it was still hot, so you can't really see the crumb, but it tasted really good and had a decent texture. The second picture shows where I squished it when I cut it. I swear it was smooth before!

Just a note for anyone on a time crunch: preheat your oven to 200 degrees F and boil a couple quarts of water. Put the water in an oven safe pan and put it in the oven. Turn off the oven and put in your dough to rise. It should rise in about an hour to an hour and a half.
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daniel_reetz (author)  xfirexstarzx2 years ago
Beautifully done! Thanks for sharing back your results.
valkgurl2 years ago
The best pot I have found for these is the Le Crueset round (oval would work I just don't have one---sob!) . These are very spendy new but I have found them at tag sales and please do not forget ebay is still a viable option for cheap used stuff. (Shameless plug for ebay!) I mean to try a plain old well seasoned cast iron skillet too just haven't gotten around to it!

You can--and in the Bittman recipe he claims you must---pre-heat the pot to a staggering surface of the sun temp--BE CAREFUL.

This "solves" some of the outer crust soggy factor that some of us in humid areas find to be off-putting.

Another solution to the too-soggy flour--from local humidity--is to very gently DRY out the flour in advance. Now you will need some extra time -- a few minutes---unless you have a pilot light but it should only take a few minutes. Pour your flour into a pan with sides---a metal rectangular pan with 1 1/2" to 2" sides will work--and place in the lowest oven temp you have. Stir around a few times and after a few mins this should remove most of the moisture that got in there thru shipping and storage. If the flour starts to brown that is OK you will get a nice toasted flavor!

There are old fashioned flour bins out there that have a small "knob" looking dealie that has some sort of crystals in it. This is a device to ABSORB extra humidity and then you bake the knob for a few minutes to dry THAT out! I had one of these built into a very old (1940's) gas stove and used it for flour, cereal, chips etc. Worked wonders. I MISS that stove.

The best way to ensure that your flour stays dry is to transfer it---either in the bag or out---to an air tight container ASAP. And use it fast! Don't buy too much more than you are going to use in a fairly rapid time period. And freeze it if you are really in the tropics. Just taste it before you use it to make sure it did not pick up any freezer taste. Mason jars are great for this.

For covering over a proofing loaf if you don't use plastic---you can use a variation of the banneton fabric covering. Use a linen or cotton fabric (tea towels work well) and put some flour in a bowl. Work the flour INTO the fabric of the towel and then get as much as you can to stick to the cloth as you place it over the dough. You can also use a plate that can span the bowl you are proofing in---if you use a glass plate you can watch!

The VERMONT COUNTRY STORE sells several versions of an old fashioned BOWL COVER that is re-useable and has elastic edges. Great for leftovers and proofing--I think they have it in clear and decorative designs. Will be a bit more pouffy on top if your bowl is smaller than the full size cover but that should be OK. You will find lots of uses for these! They cover most sizes of bowls and plates and pans you probably have in your kitchen and eliminate the need for most cling wrap. Come to think of it you could prob use a piece cut off of an old "oil cloth" type table cloth or placemat--if the dough sticks just scrape it off and plop it back into the bowl!

DO NOT use re-cycled plastic wrappers for this type of use! The ink etc can come off due to moisture and get in your food!
speerclan2 years ago
Thank you, thank you, thank you for this recipe! I have always been afraid of baking anything with yeast. I had never tried it until this bread. I started it this morning and we are just now finishing it off. WOWZA! It was so good. The instructions were perfect and I am just beside myself with excitement. I can't wait to make another and another and another. My butt and thighs will never be the same. HA!
Bread - 06.jpg
FamilyRoots2 years ago
OMG, this bread is so good! My husband, our son and myself just ate over 1/2 the loaf and I may go back for more before the night is over. Thank you so much for sharing the recipe and instructions!
beehard443 years ago
last time i tried this i completely skipped out the part where you should place it in a pot and cover it. So i decided to try it again.
I wanted to rise it for 20 hours but i'm thinking the yeast might be too reactive so i added the salt before adding water and placed the dough in the fridge
That was 18 hours ago. Now i poked it but it just dug in. Do you think it'll still come out nice?
tictaclad3 years ago
you say that any time less than 4 hours rising will give poor results. Is this because it doesn't rise enough or what?
daniel_reetz (author)  tictaclad3 years ago
Yeah, it will be very dense - it always takes some time to rise and distribute the water, etc.
well it came out great!! i used normal flour and a lot of salt on that last part and it was soooo delicious everyone was impressed. thank you for sharing this easy and delicious recipe. but it did stick a bit despite the olive oil...how can i fix that?
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daniel_reetz (author)  tictaclad3 years ago
I've had good luck throwing some flour into the pan as well as oil- flour can work as a non-stick coating, too.

Is that one of those cornflower baking dishes? With the blue graphic on the side? I've been considering getting one as my new baking dish.
yes thats what it is. ive started to use a bread pan and oiled it before it rises and then just put it in the oven after it rises and that works much better...ive noticed that messing with the dough after it rises kind of deflates it and defeats the purpose of it rising...
best bread i've made
daniel_reetz (author)  tdawber-mandeno3 years ago
got a picture? I'd love to see it!
bugger
the first time made this i had with fish and chips
ill have to make second one post back in a day
add some sugar (yeast have to eat somthing) like half teaspoon good amount for this
sunshiine3 years ago
I will definetely try this. Thanks for sharing your hard work.
acrollet5 years ago
Just tried this for the first time - turned out delicious, crust was perfect! The crumb is perhaps a small bit denser than I would prefer, do you have any suggestions for making it rise a little more? I may have gotten a little too much water in the dough, perhaps that was the culprit... Used bread flour and one packet of quick-rise yeast. Thanks very much for the excellent tutorial!
bread.jpg
jradi acrollet5 years ago
One of the best loaves I've ever made, and I've made a LOT of bread! The crust was amazing. I let the loaf rise for almost 12 hours (because I forgot about it) and it still came out wonderful.
acajjou jradi3 years ago
At what point can you let it go longer - during the "four hour rise"? Should you refrigerate at any point during a longer time period? And after the longer rise do you follow the directions the same way you would if you had only let it rise 4 hours?
(I'd like some bread for tomorrow's dinner, but it's way too late to do the entire process tonight!)
jradi acajjou3 years ago
It's a very forgiving recipe. I let the initial rise go for 12 hours, then followed through with the rest of the recipe without changing anything. Actually, that's my new routine. I mix it up in the morning before work. I come home between 8-10 hours later and do the last few steps and bake it. Beautiful dinner.
acajjou jradi3 years ago
Thanks, jradi - I'll try that tomorrow morning. :)
daniel_reetz (author)  acajjou3 years ago
I've never tested such a long rise time, so I am super glad to see this great experience/advice coming from my friend jradi. :)

Also, great shot, acrollet.
:)

You can actually go quite a while and it still tastes great. Here's pretty much the same recipe, with it rising for14-20 hours!

http://www.nytimes.com/2006/11/08/dining/081mrex.html
acajjou jradi3 years ago
It worked perfectly and tasted the same as when I've done it with just 4 hours. I think I have a new bread baking routine in the works!
daniel_reetz (author)  jradi5 years ago
w00t! Great news! And interesting, it seems from your comments and others that you can leave this stuff overnight and still get great results. Awesome.
Forgot to mention - I used a crockpot insert w/ pyrex lid, and it worked great. Used an oven thermometer to make sure I was baking at 450. (had to turn the dial a little over 475)
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