easy non intimidating no knead bread
I’ve adapted this method from this orig video. You need a big pot you can put in the oven and a lid of some kind if your pot lid isn’t oven safe. Baking sheets can be lids. Pizza stones can be lids. Avoid glass because of high temperature. A dutch oven is ideal.
INGREDIENTS:
3 cups flour
1/4 tsp instant dry yeast (INSTANT QUICK RISE DRY YEAST)
1 tsp salt (more if you’re salty)
1.5 cups tepid water (I use barely warm kettle water, seems to make fluffy dough)
parchment paper NOT WAX PAPER
day before baking:
Mix these things together with your hand, just enough to incorporate everything. Dough may be shaggy, don’t worry. Don’t over mix. Cover bowl, leave for a few hours.
After a few hours (three maybe) do a little stretch and fold in the bowl. Wet your hands, stretch one side of the dough and let it fall across itself. Turn bowl, repeat. Do this 4x.
Before bed, do the old stretch n fold again. Wet hands. Stretch. Flop. 4x.
bread day:
Your bread will hath risen. A lot.
Gently release the dough from the sides of the bowl and put on generously floured parchment. Stretch and fold it over itself 2x. Cover with the bowl you just mixed it in or a clean kitchen towel (lightly flour the top of dough if you use towel). Leave for (at least) 2 hours.
30 min before bake time preheat oven at 450ºF with the pot/lid inside. You want to get that mother hot.
Once 30 min has passed and the oven is ready for your bread, take the pot out of the oven (MITTS) lift the parchment paper with dough on it and lower into the pot.
BE CAREFUL. HOT.
Cover and bake 30 min. Uncover and bake another 15-20.
Take out and let cool on a rack or something before cutting. Let it cool down! (mostly)
You can add whatever you want to this recipe to upgrade it. When I add jalapeno + chedd I like to do it before the final rise, after the overnight one.