The Problem: A no-knead approach to bread baking can produce loaves that look like they've been baked in a professional bakery, but the bread varies in size and shape and the crumb lacks the complex yeasty, tangy flavor of a true artisanal loaf.
The Goal: We loved the ease of this approach and the extraordinary crust on the bread, but we wanted our loaves to have a consistent shape and deeper flavor.
The Solution: No-knead bread is easy because it eliminates kneading, the mechanical process that forms the gluten (a strong network of cross-linked proteins that traps air bubbles and stretches as the dough bakes) necessary for bread structure. Our starting recipe (first published in the New York Times) uses two approaches to replace kneading: a very high hydration level (85 percent—meaning that for every 10 ounces of flour, there are 8.5 ounces of water) and a 12-hour autolysis period that allows the flour to hydrate and rest, (see "What is Autolysis" for further discussion). A preheated Dutch oven creates a humid environment that gives the loaf a dramatic opened crumb structure and shatteringly crisp crust, (see "Baking in a Dutch Oven" for a full explanation of how this works). However, we found two significant problems: the loaf often deflated when carried to the pot, causing misshapen loaves, and the loaf lacked flavor. We first needed to give the dough more strength. We did so by lowering the hydration and giving the bread the bare minimum of kneading time (15 seconds) to compensate. We also figured out a way to transfer the bread without doing any harm. To solve the lack of flavor, we needed to introduce two elements that a starter adds to artisan breads: an acidic tang and a shot of yeasty flavor. White vinegar generated the tang and a mild-flavored lager contributed yeastiness, see "How Beer Boosts Bread's Flavor", See links to related articles in the right-hand column.
3 | cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface |
1/4 | teaspoon instant or rapid-rise yeast |
1 1/2 | teaspoons table salt |
3/4 | cup plus 2 tablespoons water (7 ounces), at room temperature |
1/4 | cup plus 2 tablespoons mild-flavored lager (3 ounces) |
1 | tablespoon white vinegar |
1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
1 5/8 | cups unbleached all-purpose flour (8 ounces), plus additional for dusting work surface |
1 1/8 | cups rye flour (7 ounces) |
2 | tablespoons caraway seeds |
1/4 | teaspoon instant or rapid-rise yeast |
1 1/2 | teaspoons table salt |
3/4 | cup plus 2 tablespoons water (7 ounces), at room temperature |
1/4 | cup plus 2 tablespoons mild-flavored lager (3 ounces) |
1 | tablespoon white vinegar |
1. Whisk flours, caraway, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
3 | cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface |
1/4 | teaspoon instant or rapid-rise yeast |
1 1/2 | teaspoons table salt |
4 | ounces finely grated Parmesan cheese (about 2 cups) |
1 | tablespoon minced fresh rosemary |
3/4 | cup plus 2 tablespoons water (7 ounces), at room temperature |
1/2 | cup chopped green olives (pitted) |
1/4 | cup plus 2 tablespoons mild-flavored lager (3 ounces) |
1 | tablespoon white vinegar |
1. Whisk flour, yeast, salt, Parmesan, and rosemary in large bowl. Add water, olives, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
2 | cups unbleached all-purpose flour (10 ounces), plus additional for dusting work surface |
1 | cup whole wheat flour (5 ounces) |
1/4 | teaspoon instant or rapid-rise yeast |
1 1/2 | teaspoons table salt |
2 | tablespoons honey |
3/4 | cup plus 2 tablespoons water (7 ounces), at room temperature |
1/4 | cup plus 2 tablespoons mild-flavored lager (3 ounces) |
1 | tablespoon white vinegar |
1. Whisk flours, yeast, and salt in large bowl. Stir honey into water, then add water, beer, and vinegar to the dry ingredients. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
3 | cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface |
1/4 | teaspoon instant or rapid-rise yeast |
1 1/2 | teaspoons table salt |
1/2 | cup dried cranberries |
1/2 | cup toasted pecan halves |
3/4 | cup plus 2 tablespoons water (7 ounces), at room temperature |
1/4 | cup plus 2 tablespoons mild-flavored lager (3 ounces) |
1 | tablespoon white vinegar |
1. Whisk flour, yeast, salt, cranberries, and pecans in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.