4-Hour No-Knead bread.

Step 2 Putting Things Together and Mixing Them.

Pour your ingredients in a bowl. Mix the dry ingredients a bit before adding 1.5 cups warm(ish) water.

Be sure to add the water slowly - pour it in a small but steady stream. Some flours take more or less. You just want your dough to be "shaggy" -- pictured in the next step.

Comments

[GibbonsRock]

Hi! I am (attempting) to make this right now, and from 3 cups flour and 1.5 cups water, I've got pancake batter! Maybe it's cuz' I'm using regular all porpoise flour? does it take a while to get "shaggy"? I'll add some more flour... thanks for the fun instructible!

[isaac!]

this has absolutely nothing to do with anything, but when i read "all-porpoise flour", i lmao'd out the door.

[gyongyi]

Local humidity plays a huge role in how much water is needed for the 3 cups of flour. Used to live in the desert ( very low humidity) and 1.5 cup water was not enough water to 3 cups of flour, now with local high humidity here in KY I use less than 1.5 cup of water to 3 cups of flour. Just need to get the feel for the right consistency of the dough and then you can replicate that in any conditions.The pictures attached to the instructions are a great help for that. Good luck and enjoy your bread.
Daniel I want to thank you for the great step by step instructions, I used to do the 18+2 hours no knead bread which is great, but sometimes we had no time to wait that long. Your method gives me excellent results, hubby and I both love the bread with lots of salt and seeds on it ( sunflower, sesame, poppy etc).

[daniel_reetz]

Yikes! At least with my flour, I definitely don't have pancake batter. I think you have the right idea to add more water. For anyone else trying this, just add water until it is "shaggy" and then stop -- I suppose different flours may give different results. I may change the instructable to reflect this.

[daniel_reetz]

When I said more water, of course I meant: more flour.

[daniel_reetz]

And I updated step 2. Thanks for the feedback,GR.

[GibbonsRock]

Hi Dan!

Thanks for the update! I was literally typing one handed yesterday, my other hand dripping with pancake dough. My dough got a lot better with considerably more flour (I'd say over a cup extra!) but it never did quite make it to the shaggy stage. Anyhoo, I let it rise out on the deck for several hours, refrigerated overnight (duh'oh! had plans!)

I just baked it and it came out very good- with your bread being the "great" mark. ;⁾

Now my wife and I are about to enjoy a mediterranean lunch of Brie, homemade pesto, a glass of wine and a loaf of "4 hour no knead bread."

Here's a pic for ya and your readers.

Thanks again!

[daniel_reetz]

That looks excellent, much better than my first try. Super cool to see the outcome! Thanks for your experience and info!

[vaclov]

Opps! I must correct myself. Amount of yeast should read 1/4 tsp

[vaclov]

I have not seen it shown but one tsp of yeast should added to the flour mix.

[catwomanreading]

Looks like you need three hands to make this bread. I'll have to borrow a cat paw!! Can't wait to try this - thanks for sharing! d

[daniel_reetz]

Please let me know how it turns out using only two hands!