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+++
title = "No-Knead Bread"
date = 2024-12-17
[taxonomies]
tags = ["food"]
+++
# No-Knead Bread
I grew up eating good bread fresh from an artisan bakery every day. Over the
years I've experimented with making and baking my own bread with recipes from
the internet but most of it felt flat and it was only this year that I figured
out What Worked to make delicious bread that matched that from the bakery.
[This recipe](https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/),
itself an adaptation of a NYTimes recipe, is what I've been using as a
reference. Refrigerating the dough for a day is really key to develop that
great flavour, no need to maintain a sourdough starter. The dough itself comes
together without much fuss, and doesn't really require any kneading. I
typically replace some of the flour with whole-wheat or spelt flour, for more
depth of flavor, nutrition and color.
# Ingredients
- **450g flour**
- use bread flour if you have it. mix with whole grain wheat/spelt flour if
you want, for example 300g bread flour + 150g spelt flour
- **2tsp instant dry yeast**, about 5~6g. a bit less than a 7g packet. or just use
the whole packet this is not too fussy
- **1.5tsp table salt**, or between 1.5% - 2% relative to flour in grams. the
exact volume measurement depends on the grain size of your salt and how salty
you like your bread (personal preference). linked recipe suggests 2tsp for
coarser, kosher salt
- **375ml warm water**, around **80% hydration** in bakers' percentage. add a little
more if using whole grain flour as it absorbs more water, I go by feel. you
want a wet and sloppy dough
# Recipe
1. **mix** `flour`, `yeast`, and `salt` in a large mixing bowl
2. **add** `water` and mix until wet dough forms
3. **cover and let rise** at room temperature for about `2 to 3 hours`, it
should double in size
4. **refrigerate**, at least overnight, a whole day is better, possibly
longer. optionally, every couple hours take dough out to do a couple folds
over itself and put it back. this helps develop gluten
5. **take dough out** of the fridge, flip it onto parchment paper dusted with
flour, let it come to room temperature and proof, about 45min. **preheat
oven** to `200C` in the meantime
6. **transfer** parchment paper with dough onto oven tray, spray with water to
create a steamy environment in the oven and **bake** until golden brown
(~45m)
7. remove and **let cool**
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