As anyone who has baked bread knows, kneading the dough is the most time consuming part of the bread making process.
Eric, the founder of Breadtopia.com, a baking website and store proposes an alternative method of baking bread that requires no kneading.
For those new to the rewarding world of bread making, Eric suggests you consider utilizing the “no knead method,” which involves virtually no “hard labor,” yet yields superior results.
Eric also offers information on creating a traditional European style whole grain sourdough or other more challenging breads.
“We offer recipes, baking classes on video, premium ingredients and much more for those wishing to create bread that a connoisseur of fine baking would find superior in every way.”
Eric’s No Knead Bread Baking Method
Before we get started, I wanted to share an email I received from Leanna who says more for the benefits of the no knead method than I could ever convey. She says:
Love This Method
I’ve been baking bread for 40 years and this method has turned my bread baking upside down. I even had kneading down to an art. My dough had to feel just right. My ingredients had to be the best. Now I just throw these four items into a bowl and with no effort on my part, I end up with perfection. I take care of a lady with handicaps and bake it for her too. She has a gas oven and mine at home is electric. I have had no problems with this method. I used to have a sourdough starter but several moves ago, I discarded it. Now with your starter I am back in business. I can hardly wait for my first loaf of NK sourdough bread.
Ingredients for basic yeasted No Knead Method:
3 cups bread flour (the above video used 1 cup (5 oz.) whole wheat flour and 2 cups (10 1/2 oz.) white bread flour
1/4 tsp. instant yeast
1 1/2 tsp. salt
1 1/2 cups purified or spring water
Mix together the dry ingredients.
Mix in water until the water is incorporated.
Cover with plastic and let sit 12-18 hours.
Follow video instruction for folding.
Cover loosely with plastic and rest for 15 minutes.
Transfer to well floured towel or proofing basket. Cover with towel and let rise about 1 1/2 hours.
Bake in covered La Cloche or Dutch oven preheated to 500 degrees for 30 minutes.
Remove cover; reduce heat to 450 degrees and bake an additional 15 minutes.
Let cool completely on rack.
Consume bread, be happy.
Note: Regarding the 15 minute rest after the long proofing period; it’s a habit of mine from working with “regular” dough where it helps to have the dough rest after folding in order to relax it so it’s easier to shape for the final rise. With the wet no knead dough recipes, I’ve been skipping it and haven’t noticed any difference in the results.