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Home » Recipes » Michael Smith's No Knead Bread
Courtesy of:
Chef at Home 
Episode:
No Knead Bread 
Host:
Michael Smith  
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Michael Smith's No Knead Bread


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Ingredients:

For 1 normal loaf of Country Bread

  • 2 cups all-purpose or bread flour
  • 1 cup whole-wheat flour
  • 1/2 cup any multi-grain mix
  • 1/4 tsp dry yeast
  • 1 1/4 tsp salt
  • 1 5/8 cups of warm water

For 1 normal loaf of City Bread

  • 3 cups all-purpose or bread flour
  • 1/4 tsp dry yeast
  • 1 1/4 tsp salt
  • 1 5/8 cups of warm water

For 1 larger loaf of Country Bread

  • 3 cups all-purpose or bread flour
  • 1 cup whole-wheat flour
  • 1/2 cup any multi-grain mix
  • 1/2 tsp dry yeast
  • 1 1/2 tsp salt
  • 2 1/4 cups warm water

For 1 larger loaf of City Bread

  • 4 cups all-purpose or bread flour
  • 1/2 tsp dry yeast
  • 1 1/2 tsp salt
  • 2 1/4 cups warm water
 

For traditional baking

  1. Preheat oven to 425 degrees.
  2. Whisk the dry ingredients together thoroughly. Add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total.
  3. Cover the bowl with plastic wrap and rest in a warm place for 18 hours. It will double in size, bubble and long gluten strands will form.
  4. Knock the dough down and form it into a baking pan. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more. Bake 45 minutes in a preheated oven.

For baking in a covered pot

  1. Whisk the dry ingredients together thoroughly. Add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total.
  2. Cover the bowl with a towel and rest in a warm place for 12 to 18 hours. It will double in size, bubble and long gluten strands will form. Lightly flour your hands and the work surface then remove the dough from the bowl. Quickly form it into a ball. Thoroughly flour a cotton towel and rest the dough on it. Cover it with another floured cotton towel.
  3. You may also rest the dough on a non-stick ‘Silpat’ mat and cover it with just one towel. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more. A half an hour or so before the dough is ready preheat your oven to 450 degrees. You may use cast-iron, steel, enamel or ceramic.
  4. When the dough has fully risen slide your hand under the towel and quickly invert the delicate dough into the hot pot. Shake the pot a bit to settle it then place the lid on the pot and start baking.
  5. Bake for 30 minutes with the lid then remove it and bake for 15 minutes more.