No Knead Baking On The Rise

Everyone loves to smell the aroma of fresh, homemade bread baking in the oven. A different kind of technique is rising in popularity – one that doesn’t require kneading but still delivers the perfect loaf with a crisp crust and soft center – the kind that makes mouths water just waiting for a slice.

The method first appeared in the New York Times, and has since encouraged bakers everywhere to give it a try. The steps to no-knead baking are fairly simple, and don’t require any high-tech kitchen instruments. You’ll simply combine the ingredients, follow the specific rising instructions, and bake it as instructed in the recipe you’re following.


There are many recipes with slight variations to the no-knead baking method. Bread-making enthusiasts who adore this as a hobby like to put a twist on a traditional recipe and improve on what the original one delivered.

For instance, you can pre-boil tap water if you don’t have purified water since the chlorine tends to ruin the yeast to some extent. Some people use a mix of white and whole grain flour for added taste and health benefits. Others add special ingredients to the mix, such as Parmesan cheese, nuts, herbs, or berries. A few have had increased success with using kosher salt instead of traditional salt.

A key element to successful no-knead baking, regardless of the particular recipe, is baking the bread in a cast iron Dutch oven or ceramic (La Cloche) baker, preheated to 500 degrees. Even a common Pyrex casserole dish will do. The high thermal mass and enclosed space holds the steam from the baking dough, simulating a professional steam injected hearth oven and producing the tantalizing crispy crust.

But one of the best things about the no-knead baking method is the aroma that fills your house as it’s being prepared. Take time to enjoy the work you put into the bread-making experience.

In the end, you’ll have an easy-to-make no-knead loaf of bread that is full of flavor, with a crispy crust and nice, soft center. You can use the no-knead bread-making method with wheat flour, whole grains, and even sourdough recipes. Sometimes baking bread can be a challenging experience – but with the no-knead method, the guesswork is taken out of the equation.

Basic No-Knead Recipe:

3 cups bread flour (or 2 cups bread flour and 1 cup whole wheat flour)
1/4 tsp. instant yeast
1 1/2 tsp. salt
1 1/2 cups purified or spring water

• Mix together the dry ingredients.


• Mix in water until the water is well incorporated.


• Cover with plastic and let sit 18 hours at room temperature.


• Fold the dough over on itself a couple times (picture folding a letter).


• Cover loosely with plastic and rest for 15 minutes.


• Shape dough quickly and gently into a ball and transfer to a well floured towel or proofing basket. Cover with towel and let rise about 1 1/2 hours.


• Bake in covered La Cloche or Dutch oven preheated to 500 degrees for 30 minutes.


• Remove cover; reduce heat to 450 degrees and bake an additional 15 minutes.


• Let cool completely on cooling rack.


• Eat bread, be happy.

By: Denyce Rusch

Article Directory: http://www.articledashboard.com

Denyce Rusch is a retired professional baker and now runs Breadtopia.com with her husband, Eric. Breadtopia hosts free video baking tutorials including detailed video instruction on the no knead bread baking method with several no knead bread recipe variations.

Please Rate this Article

5 out of 54 out of 53 out of 52 out of 51 out of 5 

Not yet Rated