The Great No-Knead Bread Experiment: Part 1 (of 2)

I rarely buy bread. I think the cheap stuff basically tastes like Styrofoam, and I usually talk myself out of the expensive stuff (don’t need it, I can make something that tastes better, I’d rather have pizza anyway) so I don’t usually buy that either. And since it kind of takes a while to make bread, I rarely do that, so the house is nearly always bread-free. (Don’t worry. I’m careful about getting my daily allotment of carbs—I make up for it in pasta.)

As I was procrastinating dreadfully taking a much-needed break from writing final papers today, I stumbled across this post about no-knead breads.

Clearly this is something that I had to try immediately, and so, without further ado, The Great No-Knead Bread Experiment—Part 1:  

Here’s what you need:


3 cups of flour (I used all-purpose, bread flour is also fine)

1/4 tsp yeast (careful- this is not a pack. Measure it.)

1 1/4 tsp salt

1 5/8 cups water





Here’s what you do:

1. Blend together the dry ingredients. IMG_0536

2. Add the water and stir. IMG_0540

3. Cover with plastic wrap. IMG_0542

4. Set in a warm area for 12-18 hours. My  (admittedly cursory) online research seems to indicate that longer is better, so I’m shooting for the 18 hour mark. IMG_0544

And I’ll be back tomorrow with the second half of this project. So far I’m really loving how quick this part of the recipe went together—this might be a recipe I can incorporate into normal life, instead of saving for special occasions.  Tomorrow the dough is going to get a quick fold, another (shorter) rising session, some time in the oven, and we’ll be done. Can’t wait!

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