No-Knead Bread:

This is an easy bread recipe, I use it as the jumping off point for a lot of the bread I make. Most recently I added Kalamata olives, white onions, rosemary and feta.

The dough must be covered for a good part of the time it’s in the oven. If you do not have a lidded baking dish (or if none are available on my website) there are several alternatives. In the past I used a large salad bowl (for sale on site) with tin foil as the lid. Look around your kitchen, get a little creative!

Base Recipe:

 Dough after first step, before proofing

Dough after first step, before proofing

  • 3 cups all-purpose flour
  • ¼ teaspoon instant yeast
  • 1 teaspoon salt
  • ¼ cup cornmeal or flour for dusting
  • 1 5/8 cup water

Start by mixing the flour, yeast, salt and water together. Cover and let dough sit at room temperature for 12 to 18 hours. I mix my dough in a Tupperware with a lid, or dough can be covered with plastic wrap. Make sure there is enough room for the dough to double in size. Usually I start my dough at night the dough is done proofing by the morning.

When the dough has proofed dust a clean surface with cornmeal or flour, roll dough out and flip two to three times. Cover with a paper towel and let sit for another two hours.

After an hour and a half into the dough’s second rest preheat your oven with the lidded baking dish in it to 450.

When it is time bake dough covered for 30 minutes, then remove the lid and bake for 15 to 30 minutes (until the loaf is browned).

Feel Free:

Add herbs, garlic, olives, anything commonly found in bread (or uncommonly -  it's your bread) to the dough mixture in the first step. If you are going to add anything that will add additional moisture to the dough make sure to add a little extra flour as well. My rule of thumb is for ¼ a cup of ingredients add an extra tablespoon of flour.