Skip to content

Easy no-knead bread for summer

May 30, 2014

I love making bread, but absolutely hate doing it in the summer. There’s too much to do to be stuck in the house waiting for the dough to rise!

So a while back, I went looking around the internet for a no knead bread recipe.  The one I tried turns into a nice ciabatta style bread, with a good chewy texture, and a nice flavor.  It isn’t refrigerated for it’s entire rising period, and that gives it a delightful hint of sourness.

The recipe is adapted from Mom’s Dish:

3 ¼ cups flour
¼ tsp. instant yeast (or ½ tsp. active dry yeast)
1 tsp. sugar
1 tsp. salt
1 ½ cups lukewarm water

The night before you plan to bake the bread, combine all the ingredients together in a large bowl by mixing the dry ingredients well first, then adding the water. The water should be no warmer than 120° F. This will make a shaggy mess of a batter, but it’s okay. Cover the bowl with plastic wrap, and then leave it on the counter for at least 12 hours, up to 18 hours.

12 hours later...

12 hours later…

After 12 hours, your dough should have raised to at least double its size.

Line a cookie sheet with parchment paper and flour the parchment paper. Flour your hands well, and dump the dough onto the cookie sheet.  I wanted a ciabatta loaf, so I formed the dough into a long, wide loaf. If you want a more regular shape, take a 9″ x 13″ cake pan, line the bottom with parchment and flour the bottom and sides of the pan. If you want to make round loaves, divide the dough in half, and form each half into a round (you’ll need two cookies sheets for this). As you’ll see in the following picture, the dough spreads out to almost the whole length and width of a 15″ by 10″ cookie sheet.

Boil about 2 cups of water, and put into an oven-safe, flat bowl or pan in the oven on the bottom rack. Place the dough on the top rack and let the dough raise until it’s double in size again, one to two hours, depending on the weather, the altitude and how hungry the yeast is. When it is risen, it will be jiggly as you take it out of the oven, but the dough will have a nice skin on it.

Jiggly when you move it, but that's normal.

Jiggly when you move it, but that’s normal.

Take out the warm water from the oven, then preheat the oven to 375° F. As your oven is heating up, boil the water again. Once the oven is to temperature, place the water on the bottom rack, and the dough on the top rack. Bake for 10 minutes, then take the water out of the oven. Bake for another 20 to 25 minutes, until the bread is golden brown.

Golden brown and ready to eat

Golden brown and ready to eat

I’ve made this bread a couple times now, and it’s always come out well. I love how I don’t have to knead, and it’s flexible enough in the first rise that I can plan the second rise to where I’ll be home so it doesn’t interfere with my fun outdoor activities.

One Comment leave one →
  1. May 30, 2014 8:39 am

    Sounds good I grew up baking bread with my mother and father This sounds interesting

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: