Wednesday, 6 May 2020

No-Knead Bread Recipe



A few of you have messaged to ask about the bread I baked, shown in my previous post. It is a favourite of mine and, as with anything that comes out of my kitchen, it is very simple to bake and takes minimal effort. The crispy crust makes it especially delicious served with soup or stews, and in this house it is also traditionally enjoyed on Christmas Eve, dipped in baked camembert and cranberries.

There are, of course, many variations of this recipe online but this is the one that I use.
You will need:

400g Strong white bread flour
½ teaspoon of dried yeast
1 teaspoon of salt
300 ml warm water
A large oven proof pot with a lid



Weigh out the flour and put it into a large mixing bowl, stir in the salt and yeast. Pour in the warm water and mix well together using a wooden spoon to make a sticky dough. Cover with cling film or reusable wrap and leave for at least twelve hours , I leave mine overnight.


The dough will become bubbly and VERY sticky.


Put your empty cooking pot into the oven at 200℃ to heat through for around 30 minutes, then with well floured hands, carefully turn out the dough onto some baking paper and gently shape into a round.


Very carefully, using the baking paper, lower the dough into the pot and put the lid on.
Bake in the centre of the oven for 30 minutes. Remove the lid then bake for a further 15 minutes until golden brown. Allow to cool.


I believe you can also bake this using plain flour, although I have yet to try this myself. If anyone has done, do please let me know how it turned out.

J. X

42 comments:

  1. It looks delicious. It's quite a while since I've made bread this way but the recipe I use is with plain flour:- https://www.simplysogood.com/crusty-bread/#wprm-recipe-container-12953
    You can see how it turns out in a post which was published a long time ago on my blog:-https://jo-throughthekeyhole.blogspot.com/2014/02/over-ripe-bananas.html?m=0

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    1. Thank you so much for this, Jo. I'll give it a try. X

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  2. Many thanks for sharing this recipe …

    Happy mid-week wishes.

    All the best Jan

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    1. It's definitely not low carb, but it is very tasty once in a while. X

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  3. That does sound very simple, I'm definitely going to have to give it a go. I've read recently bread can also be cooked in the slow cooker so I need to try that at some point as well. I love baked camembert, it's all kinds of yummy :) xx

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    1. I've yet to try baking bread in the slow cooker, I'll wait and see how yours turns out first :)

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  4. That looks so easy to make and I'm certain it's tasty, it looks good.

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    1. It really is, Eileen. I don't have time for complicated recipes. X

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  5. That looks delicious!!!!

    Great photos, as usual...

    Gentle hugs,
    🌱🌸🌱💗🌱🌸🌱

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  6. This the type of recipe I use as well. It is so good and that crunch crust mmmm. I use regular flour when I bake this, it turns out just fine. You can add Calamatta Olives in before you put it in the pan which is good also.

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    1. I will definitely try baking this with plain flour next time. X

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  7. Thanks for this, it looks delicious! xxx

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  8. Your bread looks so delicious! I love bread with a crispy crust. I am unable to buy yeast - I have tried two stores, so far. Not available for pick up or delivery. So, not a lot of bread baking going on at my house! I did make some no-knead bread with regular flour, one time, but, it was a different recipe and it was baked in a mixing bowl (I don't have a Dutch oven type of cooking pot).

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    1. I have yeast but I've run out of bread flour now, so I'm definitely going to try making this with plain next time. If you don't have a pot with a lid this can also be baked using a regular pot covered tightly with foil. X

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  9. Well I make all my bread in a bread maker (and I'm ashamed to say that these days I usually use one of Wright's bread mixes although it was not always thus) and It's consistently lovely and very easy. Your recipe attracts me because I have home made soup every day at lunchtime. A friend is doing a shop tomorrow (she does mine too whilst I'm isolating) and I shall ask her to see if there is any strong flour and yeast. I gave my yeast to a friend at the start of the lockdown because she makes all her own bread from scratch and yeast was impossible to get.

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    1. Fortunately, I had a full pot of yeast in the cupboard at the beginning of lockdown, it's flour which can be tricky to get hold of. I'm going to bake this using plain flour next time. It is delicious with soup. X

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  10. That looks so simple I might just try it! I am almost out of bread as we can't get yeast here but I may be able to find half a teaspoon.

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    1. I hope you manage to find some yeast. I have yeast here but no bread flour. :)

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  11. That is just what I need quick and easy as I have some spare strong white bread flour that I bought for my neighbour as she said she could not find any in the shops - so I got her a packet but she then decided she didn't want it so I will try out your recipe to use it myself.

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    1. It was really kind of you to get your neighbour some flour, Vivien. At least it won't go to waste. X

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  12. That bread looks amazing! I’ve never tried this recipe method but it sure is popular! Thank you for sharing this!

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    1. Thank you, Laurie. I think it's popularity is down to just how simple and tasty this recipe is. X

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  13. I have not baked bread in many years but I remember enjoying the process. It is very hard to get yeast now and it seems that there must be baking going on.

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    1. I was one of the fortunate ones, in that I had bought a full pot of dried yeast just before it became difficult to get hold of. X

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  14. I just made same type of bread yesterday! Great minds think together they say! :) We are having a shortage of flour but glad we finally got some at Walmart. Whole wheat flour still a problem.

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    1. Our supermarket has plenty of plain flour, and I have since discovered the local farm shop has both strong flour and self raising flour in stock now. Great minds, definitely :)

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  15. It looks so tasty. I love that you have a tradition with it on Christmas eve, sounds wonderful.

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    1. We initially ate it as a starter on Christmas Day, but it proved to be much too filling before the main meal. Now we enjoy it on Christmas Eve along with a small buffet selection. X

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  16. Jules, I've never made this with anything other than APF, so I have no comparison.It is really good, my husband really likes it, and it's better for digestion because all the work is done by the yeast overnight. I love the eggs from the farms locally. When we have the opportunity to get those we do. I definately buy the organic one now so much better. I'd love to have a wonderful little flock of my own yardbirds who lay the beautiful all different colors....

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    1. Thank you, Faith. I'm going to try making it using plain flour this week. I was reluctant to do so before, as I didn't want to waste any flour. I would love to be able to keep hens one day. X

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  17. I have heard about no knead bread but had not realised it was quite so simple. The bubbles in your mix look wonderful. Thank you for sharing your recipe.

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    1. The recipe is so straightforward, it's impossible to go wrong. X

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  18. I have flour but can't get hold of years for love nor money. I've been wondering whether a bit of baking powder might do the trick, but I don't want to waste the flour if it doesn't work out!

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    1. I hope you'll be able to get hold of some yeast before long. I was fortunate to have bought a full pot just as the restrictions came in. Flour was a bit tricky to get hold of for a while but I've since managed to get some of that too. I'm being careful not to bake too often, however. X

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  19. I've made the New York Times recipe for No Knead bread using regular flour and semolina flour. I loved it both ways. It's so delicious!

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    1. It's always great to find a recipe which works so well, isn't it? X

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  20. Thanks for this Jules, just what i needed as Asda sent this weeks shop with no bread - unavailable it said - must have been all the VE Day sandwiches!

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    1. I think afternoon tea has been enjoyed by many this weekend, I hope you have better luck with your next order. X

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  21. I’m definitely going to try this, Jules! I have a warm airing cupboard where I prove my dough, so it can stay there overnight. Is 200’C for an ordinary oven or fan? I have a fan oven but it is quite a hot oven.

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    1. There's no need for it to be put somewhere warm if it's being left overnight. I've always just left mine in the kitchen.
      Mine is also a fan oven and hot, so it should be fine. You could always keep a check on it towards the end of baking, once the pot lid is removed.
      I hope you enjoy it. X

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