Make no-knead bread with Christian

Based on 37 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“This bread, inspired by the American baker Jim Lahey, is really something. As the name implies, it doesn't require kneading and doesn't follow any strict rules. You just need some practice to develop a feeling for the bread. It is worthwhile to read every single step with patience and go through the recipe once in your head before starting. Then nothing can go wrong.”

Difficulty

Medium 👍
20
min.
Preparation
45
min.
Baking
1260
min.
Resting

Ingredients

Servings:-1+
550 g flour
360 ml water (lukewarm)
½ tsp fresh yeast
1½ tsp salt
flour (for dusting)
Metric
Imperial

Utensils

  • bowl (large)
  • wooden spoon
  • plastic wrap
  • kitchen towel
  • cast iron pot

Nutrition per serving

Cal
2009
Protein
58 g
Fat
6 g
Carb
421 g
  • Step 1/4

    First dissolve the yeast in lukewarm water. Then mix the dry ingredients in a large bowl with a wooden spoon or your hands to mix the salt evenly into the flour.  Add yeast water and mix briefly by hand just until no more flour is visible. The dough should be sticky and moist, but not watery. Cover the bowl with plastic wrap and let sit at room temperature or in the fridge for approx. 18 hrs.
    • 550 g flour
    • 360 ml water (lukewarm)
    • ½ tsp fresh yeast
    • 1½ tsp salt
    • bowl (large)
    • wooden spoon
    • plastic wrap

    First dissolve the yeast in lukewarm water. Then mix the dry ingredients in a large bowl with a wooden spoon or your hands to mix the salt evenly into the flour. Add yeast water and mix briefly by hand just until no more flour is visible. The dough should be sticky and moist, but not watery. Cover the bowl with plastic wrap and let sit at room temperature or in the fridge for approx. 18 hrs.

  • Step 2/4

    After the dough has rested, generously flour your work surface. Take the dough out of the bowl, fold it once in from each side and sprinkle it with flour. Take a clean kitchen towel, sprinkle it with flour and lay in the dough bottom side down. Now sprinkle with flour again, cover the dough completely and let it sit on the surface for approx. 2 hrs.
    • flour (for dusting)
    • kitchen towel

    After the dough has rested, generously flour your work surface. Take the dough out of the bowl, fold it once in from each side and sprinkle it with flour. Take a clean kitchen towel, sprinkle it with flour and lay in the dough bottom side down. Now sprinkle with flour again, cover the dough completely and let it sit on the surface for approx. 2 hrs.

  • Step 3/4

    Preheat the oven to 250°C/480°F and heat the pot with a lid on an oven rack. Carefully remove the preheated pot and put the dough into the pan with the seam side down. Score it quickly if desired, then cover and bake the bread for approx. 30 min. Remove the lid and bake for another 15 to 30 min. if you want a darker crust.
    • cast iron pot

    Preheat the oven to 250°C/480°F and heat the pot with a lid on an oven rack. Carefully remove the preheated pot and put the dough into the pan with the seam side down. Score it quickly if desired, then cover and bake the bread for approx. 30 min. Remove the lid and bake for another 15 to 30 min. if you want a darker crust.

  • Step 4/4

    Tap the bread after the baking time: If it sounds hollow, it is baked through. Carefully turn out of the roasting pan and let it cool down on a rack for at least 1 hr. It is essential to wait so that the crumb and crust can firm up before slicing. Serve with butter or olive oil and salt. Enjoy!

    Tap the bread after the baking time: If it sounds hollow, it is baked through. Carefully turn out of the roasting pan and let it cool down on a rack for at least 1 hr. It is essential to wait so that the crumb and crust can firm up before slicing. Serve with butter or olive oil and salt. Enjoy!