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No knead bread on a wooden surface.
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5 from 16 votes

No Knead Bread without Dutch Oven

You can easily make no knead bread without dutch oven.  You need only 4 ingredients.   This recipe makes 2 long loaves or 1 large(or 2 medium) round loaf and they taste just like bakery-style!
Prep Time5 mins
Cook Time40 mins
Resting Time2 hrs
Total Time2 hrs 45 mins
Course: Bread
Servings: 30 slices (from 2 long loaves
Calories: 59kcal
Author: Meymi

Ingredients

  • 480 grams (3 cups and 6 tablespoons) all-purpose flour, dip and sweep
  • 6 grams (2 teaspoons) instant yeast*
  • 9 grams (1 and ½ teaspoons) salt
  • 320 grams/ml (1 cup and ⅓ cup) water, warm**

Instructions

  • Place the flour, salt and instant yeast in a large mixing bowl and mix with a wooden spoon or a spatula. (If you are using fresh yeast, see the notes section below.)
  • Add the water and mix with a wooden spoon or spatula.  Scrape down the sides and bottom of the bowl with your spoon/spatula so the flour from the bottom will come to the top. The flour should be enough so don't add extra flour.
  • After you mix the dough with a spoon thoroughly, the dough will be sticky but easily workable. Don't add flour over the dough but flour your hands to make a ball. The ball doesn't have to be perfect. Sprinkle flour into the bowl so the ball you make doesn’t stick to the bottom.  Place the dough into the bowl.  Sprinkle flour on top of the dough so it doesn’t stick to the plastic film.  Cover the bowl with plastic film and let it sit until it doubles and has bubbles on top. It takes 1 hour and 15 minutes at 79-80° F(26-27 °C) to rise.
  • Once the dough doubles in size, sprinkle flour over the dough. This way the dough won't stick to your knuckle. Using your knuckle, deflate the dough to remove the gas bubbles that formed during rising.
  • Cover baking sheet with parchment paper and set aside.
  • Flour your hands and remove the dough from the bowl. The dough will be sticky, this is how it is just supposed to be. So don't attempt to add flour to the dough.
  • To make two long loaves: Place the dough on the parchment paper covered baking sheet and press with your hand to make almost a 4.7*8 inch (12*21 cm)rectangle. Then cut the rectangle in half with a pastry scraper or a sharp knife. By gently pressing, make rectangles out of each dough. Form each rectangle into a loaf by folding one of the long sides to the middle. Then fold the other sides over the folded one. Seam the edges with your fingers and reverse the loaf(you can check step by step pictures in the post). Sprinkle flour on top and loosely cover with plastic film and let it rise for 40 minutes.
    To make a big round loaf: Place the dough onto floured parchment paper. Flour your hands and fold the dough over itself a couple of times until you have a smooth dough. Tuck the edges of the dough towards the middle to make a smooth round dough. If you want to make 2 round loaves, simply cut the dough in half after you remove from the bowl and then turn them into 2 balls. Cover the dough with plastic film, sprinkle flour on top so the plastic film doesn’t stick and let it rise for almost 45-50 minutes.
  • Preheat the oven to 400°F(205°C)in the middle of the rising process.  
    For the long loaves: After 40-45 minutes when almost doubled in size, make 3-5 diagonal slashes with a sharp knife or a bread lame.  The loaf may lose it puff a little once you make the slashes or even after the second rise. Using your hands, gently narrow them out from the two sides as much as you can.
    For the round loaf: Remove the plastic film once after 45-50 minutes almost doubled.
  • If you want to make a crusty bread fill a metal pan (I use 9*11inch -23*28cm) with almost 3 cups of hot water to create steam and place on the bottom rack of the oven. Place the loaves in the oven. Bake for 40 minutes or until the crust is golden brown, there is a hollow sound when you tap the back for the long loaves and almost 50 minutes for the large round loaf. After you remove from the oven, let them cool on the baking sheet for 20 minutes.

Notes

*How to Use Fresh Yeast: You can substitute the instant yeast amount with 18 grams(0.64 ounces) of fresh yeast.  First, you should dissolve the fresh yeast with 80 grams (⅓ cup) of water.  Once dissolved you should add into the flour and salt mixture.
**You can boil ⅓ cup water and add ⅔ room temperature water to make warm water.
How to Store: You can store totally cooled and well-wrapped bread at room temperature up to 3 days or in the freezer up to 3 months.
The calorie information above is an estimate that is provided by an online nutrition calculator.

Nutrition

Serving: 30slices | Calories: 59kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Calcium: 2mg | Iron: 1mg