No-Knead Bread

I had two recipes for no-knead bread that I wanted to try, but decided to go with the one that didn't require sourdough. This particular recipe calls for regular bread flour, but I used freshly ground hard white. I think the amount of flour needs to be increased by at least 1/2 cup because the dough after 20 hours was very liquidy and would not hold its shape. I ended up adding the additional flour during the shaping stage so I could get it to hold its shape and stop sticking to my counter and the towel. The original recipe is as follows, with my changes and suggestions marked in blue.

I have to say this bread was amazing. Even Horse Girl liked it and she has been very critical of my baking lately. I had two pieces fresh out of the oven smothered in butter.

No-Knead Bread


3 cups bread flour (increase to at least 3 1/2 cups if using freshly ground flour)
1/4 teaspoon instant yeast
1/2 3/4 tablespoon kosher salt (too salty with 3/4 T. so maybe it was only supposed to be 3/4 t.?)
1 1/2 cups warm water
Parchment paper
Covered pot (5-qt or larger that can withstand a 450 degree oven)

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

2. Shape and preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so the dough doesn't stick. Lay a piece of parchment paper on cotton towel (not terry cloth) and generously dust with flour. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of parchment paper towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about half an hour left, slip your pot into the oven and preheat to 450 degrees.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Shake to even out. Remove towel and transfer dough to pot, leaving parchment paper around outside. Cover. Bake 30 minutes. Uncover and bake an additional 15-20 minutes or until crust is beautifully golden and middle registers 210 degrees. Remove and let cool on wire rack. Can re-crisp crust later in 350 degree oven for 10 minutes.

 Sorry about the half eaten loaf. I forgot to take pictures until after we sampled it.

I close-up of the inside. Look at the wonderful crumb!