Originally posted by Modern-Day Ma on March 25, 2020
With families at home and store shelves running low, I have been asked a few times for recipes for some basic staples. This no-knead white bread is just that. Simple, reliable delicious, and versatile.
You can whip up a batch (or even double or triple that amount for larger families) and have enough bread on hand for a week. Bake off one loaf at a time, for fresh bread often!
Stay well, friends, and enjoy this time of slowing down and being truly present at home. XO
Easy No-Knead White Bread
3 cups water
1 1/2 Tablespoons yeast
1/4 cup sourdough starter (optional*)
800 grams** ( or 6 2/3) cups all-purpose flour
107 grams (or 1 cup minus 2 Tablespoons) wheat flour (or more all-purpose)
1 Tablespoon salt
Combine the water, yeast and sourdough starter (if using*) in a large (6 quart or larger) mixing bowl (not aluminum-stainless steel is great).
Using a spatula or, preferably, a Danish dough whisk, stir in flours and salt until a shaggy dough is reached. You do NOT need to knead this dough, but you should make sure all the flour is moistened.
Cover the bowl (these are my favorite!) and allow to rise at room temperature for 2 hours.
Place covered bowl in refrigerator for at least 2 hours and up to 7 days.
When you are ready to bake bread, remove 1/3 of the total dough for a single loaf (grease your hands first with spray oil!) and shape. Keep the rest of the dough refrigerated for up to 7 days total, baking bread as needed.
Allow to rise until nearly doubled in size (this will take 1-2 hours depending on the temperature in your house).
When the dough is getting close to being completely risen, preheat your oven to 425° F.
Just before putting the loaf into the oven, use a very sharp knife or a new, clean razorblade to slash the top of the loaf. This allows for more expansion in the oven.
Bake for 25-35 minutes or until the internal temperature of the loaf is 195° F and it sounds hollow when tapped on the bottom (careful here, don’t burn yourself!)
Allow the loaf to cool (at least for 10-15 minutes) before slicing. I know it’s tempting to dig right in, but the texture of your final loaf will suffer if you slice it while it’s still very hot.
1 1/2 Tablespoons yeast
1/4 cup sourdough starter (optional*)
800 grams** ( or 6 2/3) cups all-purpose flour
107 grams (or 1 cup minus 2 Tablespoons) wheat flour (or more all-purpose)
1 Tablespoon salt
Combine the water, yeast and sourdough starter (if using*) in a large (6 quart or larger) mixing bowl (not aluminum-stainless steel is great).
Using a spatula or, preferably, a Danish dough whisk, stir in flours and salt until a shaggy dough is reached. You do NOT need to knead this dough, but you should make sure all the flour is moistened.
Cover the bowl (these are my favorite!) and allow to rise at room temperature for 2 hours.
Place covered bowl in refrigerator for at least 2 hours and up to 7 days.
When you are ready to bake bread, remove 1/3 of the total dough for a single loaf (grease your hands first with spray oil!) and shape. Keep the rest of the dough refrigerated for up to 7 days total, baking bread as needed.
Allow to rise until nearly doubled in size (this will take 1-2 hours depending on the temperature in your house).
When the dough is getting close to being completely risen, preheat your oven to 425° F.
Just before putting the loaf into the oven, use a very sharp knife or a new, clean razorblade to slash the top of the loaf. This allows for more expansion in the oven.
Bake for 25-35 minutes or until the internal temperature of the loaf is 195° F and it sounds hollow when tapped on the bottom (careful here, don’t burn yourself!)
Allow the loaf to cool (at least for 10-15 minutes) before slicing. I know it’s tempting to dig right in, but the texture of your final loaf will suffer if you slice it while it’s still very hot.
Notes
*You do NOT have to add the sourdough starter to this recipe! I do so purely for the health benefits. It will raise just fine without the sourdough. If you aren’t a sourdough person, leave it out and your bread will be fantastic. If you are a sourdough person, toss some in and your bread will be fantastic.
**What?! Measure in grams!? Yes, it is the most accurate way to measure flour. But, if you don’t have a scale on hand, or simply don’t want to, go ahead and use regular measuring cups and then check your final dough texture. It should be tacky, not sticky or dry. If it needs a bit more flour or water, go ahead and stir it in, a little at a time.
*You do NOT have to add the sourdough starter to this recipe! I do so purely for the health benefits. It will raise just fine without the sourdough. If you aren’t a sourdough person, leave it out and your bread will be fantastic. If you are a sourdough person, toss some in and your bread will be fantastic.
**What?! Measure in grams!? Yes, it is the most accurate way to measure flour. But, if you don’t have a scale on hand, or simply don’t want to, go ahead and use regular measuring cups and then check your final dough texture. It should be tacky, not sticky or dry. If it needs a bit more flour or water, go ahead and stir it in, a little at a time.
*This post contains affiliate links
Comments
Post a Comment