Bread Everyday No Knead Boule Recipes

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NO-KNEAD BREAD



No-Knead Bread image

Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort - only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version.

Provided by Mark Bittman

Categories     easy, breads, times classics, side dish

Time 1h30m

Yield One 1 1/2-pound loaf

Number Of Ingredients 4

3 1/3 cups/430 grams all-purpose or bread flour, plus more for dusting
Generous 1/4 teaspoon/1 gram instant yeast
2 teaspoons/8 grams kosher salt
Cornmeal or wheat bran, as needed

Steps:

  • In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
  • Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
  • Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  • At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

BOULE - FREE-FORM NO-KNEAD BREAD RECIPE



Boule - Free-form No-Knead Bread Recipe image

This no-knead bread bakes up delightfully dense & chewy without being hard or dry. Mix, rise, form and bake. It doesn't get easier than that!

Provided by www.TexasHomesteader.com

Categories     bread

Number Of Ingredients 5

3 Cups lukewarm water ((100 - 105 degrees F))
6 1/2 to 7 1/2 Cups All-Purpose Flour
1 Tablespoon salt
1 1/2 Tablespoons instant or active dry yeast
1 Tablespoon Sugar

Steps:

  • Proof the yeast by combining warmed water, sugar & yeast. In the meantime measure & combine flour & salt in a large 5-7 quart bowl.
  • When yeast begins to bubble, add it to the flour mixture. Turn KitchenAid on speed 2 and mix just until combined - about 60 seconds. This step can be accomplished with a sturdy wooden spoon instead if desired. (note, the dough will be rough & sticky)
  • Cover bowl & let dough rise at room temperature for about 2 hours. Then refrigerate the covered dough for up to 7 days (but at least 2 hours). The longer you keep the dough chilled, the more tangy it becomes. If you're using a cover on your bowl you'll want to keep one corner open to allow pressure to escape.
  • To bake the bread, pull the covered bowl from the refrigerator. Sprinkle a section of the dough with flour to make it easier to pull away. Flour your countertop as well. Then bring out a baking sheet and grease it lightly. Also grease your hands.Pull a section of dough from the bowl about the size of a softball and place it on your floured counter top.
  • Shape the dough by stretching the top & tucking it beneath the dough ball. The ball will be rustically shaped, don't strive for perfection with this step.
  • When the dough ball is round-ish, put it on the greased baking sheet and sift a light coating of flour over the surface of the dough. This will keep the dough from drying out during its rise time.
  • Place the dough into a cold oven with the light turned on for gentle warming to allow it to rise After about 45 minutes, remove the dough from the oven. Make sure one oven rack is in the center of the oven and one oven rack is at the bottom. Place a shallow metal pan on the bottom rack and preheat the oven to 450°FNOTE: Use a metal pan not glass as the procedure to follow could crack glass or Pyrex pans
  • When the final 15 minutes rise time is finished & the oven has preheated, slash the bread top 3 times.
  • Place the bread onto the middle rack of the preheated oven. Then pour 1 cup water into the shallow pan on the bottom rack When the water hits that hot pan it'll sputter but that's what you want it to do. Now just close the oven door & set your timer to check your bread in 25 minutes.
  • Allow the bread to bake for about 25 minutes, or until it's golden brown.
  • Remove the bread from the oven and place it on a baker's rack to cool. Cover the cooling bread with a clean kitchen towel to help keep the crust softer.

NO-KNEAD CRUSTY BOULE



No-Knead Crusty Boule image

All you need is four ingredients and some patience to pull off a delicious No-Knead Crusty Boule.

Provided by Pam Lolley

Time 19h35m

Number Of Ingredients 4

3 cups (14¾ oz.) bread flour, plus more for work surface
2 teaspoons kosher salt
0.5 teaspoon active dry yeast (from 1 [¼-oz.] packet)
1.5 cups tap water

Steps:

  • Whisk together flour, salt, and yeast in a large bowl. Gradually stir in water until no dry bits of flour remain and mixture is well combined. Cover bowl tightly with plastic wrap and let stand at room temperature until very bubbly and consistency resembles pancake batter, 12 to 18 hours.
  • Turn dough out onto a generously floured surface or floured parchment paper. (Dough will be very loose.) Incorporating as little flour into the dough as possible, shape into a taut ball by folding edges of dough in toward middle and repeating folding process until dough begins to develop structure and hold its shape, 2 to 3 minutes. Line a medium (9-inch diameter) bowl with a large piece of parchment paper that goes up sides bowl; flour parchment. Gently lift and place dough, seam side down, into prepared bowl. Cover with plastic wrap and let stand in a draft-free warm place until doubled in size, 1 to 2 hours.
  • Preheat oven to 500°F. About 20 minutes before baking, place a cast-iron Dutch oven (5-quart or larger) with lid in oven to preheat.
  • Once Dutch oven is fully preheated, remove from oven and carefully remove lid. Carefully lift dough using the parchment paper as handles and place dough into hot Dutch oven. Using shears or a very sharp knife, make one or multiple slits down the middle into the dough about ½-inch deep. Replace lid to cover pot and return to oven. Reduce oven temperature to 450°F. Bake, covered, until loaf has increased in volume and turned a light golden brown, 28 to 30 minutes. Remove lid and continue baking until a deep golden brown, 12 to 15 more minutes. Carefully transfer loaf, by lifting parchment paper and using as handles, to a wire rack. Remove parchment and let cool on wire rack, at least 1 hour before slicing.

NO-KNEAD ARTISAN STYLE BREAD



No-Knead Artisan Style Bread image

This is a very easy bread to make without any kneading. Bake in a Dutch oven or heavy casserole dish. The bread comes out very crusty and with huge holes throughout, just like at the bakery.

Provided by Jewissa

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time P2DT3h

Yield 6

Number Of Ingredients 7

3 cups all-purpose flour
1 teaspoon active dry yeast
2 teaspoons salt
1 ⅔ cups warm water (110 degrees F/45 degrees C)
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage

Steps:

  • Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
  • Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
  • Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
  • Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
  • Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
  • Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

Nutrition Facts : Calories 229.9 calories, Carbohydrate 48 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 0.1 g, Sodium 778.8 mg, Sugar 0.2 g

MINI NO-KNEAD BOULE BREAD



Mini No-Knead Boule Bread image

Make and share this Mini No-Knead Boule Bread recipe from Food.com.

Provided by JenBaty

Categories     Yeast Breads

Time 12h30m

Yield 1 Loaf, 2 serving(s)

Number Of Ingredients 5

1 1/2 cups all-purpose flour (7.5 ounces)
1 1/2 teaspoons kosher salt or 1 1/2 teaspoons sea salt
1/4 teaspoon instant dry yeast
1 tablespoon honey
3/4 cup room-temperature water

Steps:

  • In a medium-sized bowl add all ingredients. Stir with a wooden spoon until a shaggy blob of dough forms. Do not over mix. Cover bowl with plastic wrap and let dough sit at room temperature for 12-24 hours. Dough will double in size and bubble up.
  • 1 hour before you're ready to bake, pour dough onto a lightly floured worktop. With floured hands form dough into a ball by pulling edges toward the middle. Place dough ball seam-side down on a piece of parchment paper placed on a baking sheet.
  • Dust top of dough with flour and cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 1 hour.
  • Preheat oven to 450°F When dough is ready to bake make a 3" slash 1/2" deep across the top of the dough with a sharp knife or razor.
  • Cover dough ball with an upside-down large, deep, oven-safe pot or aluminum roasting pan. Make sure pot edges are flush with the baking sheet so that no steam can escape. Place baking sheet in oven and bake for 25 minutes.
  • After 25 minutes, uncover bread and reduce heat to 400°F Bake for 10 more minutes, until deeply golden brown and internal temperature measures 205-215°F.
  • Immediately transfer bread to a wire rack and cool for 2 hours.

BREAD EVERYDAY! NO KNEAD BOULE



Bread Everyday! No Knead Boule image

This is a great recipe I adapted from Mother Earth News Magazine. It is super simple. I mix it up, let it rise, put it in the fridge, pull off a hunk of dough before I make my supper. Then I bake it and it's ready for supper. I haven't bought bread since I started using this recipe. It also makes wonderful chewy buns for hamburgers/sandwiches. I've used this basic recipe to make pizza crust and cinnamon rolls too. Once you get the hang of it, it's really easy.

Provided by Ezri_B

Categories     Sourdough Breads

Time 5h30m

Yield 4 1lb loaves, 6 serving(s)

Number Of Ingredients 6

3 cups lukewarm water (just above body temp.)
1 1/2 tablespoons granulated yeast
1 -1 1/2 tablespoon coarse sea salt
3 cups unsifted whole wheat flour
3 cups unsifted unbleached all-purpose flour
cornmeal, for pizza peel

Steps:

  • (I do this in my stand mixer) Combine water, salt, and yeast. Mix in flours. Don't over mix. It should be loose and just combined.
  • Put in a non-airtight container. It needs to be covered, but the gasses need to be able to be released. Let rise about 2 hours, until it starts to collapse on its self.
  • Refrigerate covered until ready to make bread. (At least 3 hours.).
  • Preheat oven to 450 F with baking stone in center of oven. Place an empty broiler pan on another rack. (Preheat at least 40 minutes.).
  • Prepare pizza peel with cornmeal (I don't have a pizza peel, I use a flat metal baking pan with no edges, and it works ok).
  • Dust the dough with a bit of flour. Pull a hunk of dough from the refrigerator (1lb loaf is about the size of a grapefruit, if you make a single batch it will be 1/4 of the dough). Do not kneed. Gently tuck the rough edges underneath the ball. Place on the cornmeal. Let rise 20 minutes.
  • Before you bake cut 2-3 slits in the top of the loaf. It helps it to rise during baking. Using a "flicking" motion with your wrist, shake the loaf onto the baking stone. (I almost always need to use a spatula to help it along) Carefully add 1 cup warm water to the broiler pan. Quickly trap the steam in the oven and bake for 30 minutes. Until nicely brown on the outside. (Try not to peak).
  • Let cool on a wire rack. Then cut.
  • Store extra dough in fridge until you need it. The longer it stays in the fridge the more of a "sourdough" taste you get.

Nutrition Facts : Calories 460.8, Fat 2.8, SaturatedFat 0.4, Sodium 1173.3, Carbohydrate 94.6, Fiber 10.5, Sugar 0.4, Protein 18

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NO-KNEAD EVERYDAY BREAD | INQUIRING CHEF
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2020-04-06 No-Knead Everyday Bread is, I dare say, a more humble bread. Humble as it may be, this is a homemade bread that you’ll be just as happy to enjoy yourself …
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Estimated Reading Time 9 mins
  • Make Dough: In a large mixing bowl, whisk together flour, salt, sugar, and yeast. Pour water over dry ingredients and stir until no dry spots remain. The dough will be very sticky, but just scrape down the sides as you stir.
  • First Rise (60 minutes): Cover the dough with a clean dish towel and leave it on the kitchen counter to rise until doubled in size, 60 minutes. (If your kitchen is on the colder side, let the dough rise for 75 minutes.)
  • Rub softened butter over the inside of a 2.5-quart oven-safe bowl (or a 2.5-quart round / oval casserole dish).


EASY NO KNEAD BREAD RECIPE (MADE IN A DUTCH OVEN) | LITTLE ...
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2020-05-17 Instructions. MIX: The night before you plan on baking the bread, combine the water (see notes), yeast, flour, and salt in a large bowl. Stir together using a …
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  • MIX: The night before you plan on baking the bread, combine the water (see notes), yeast, flour, and salt in a large bowl. Stir together using a wooden spoon or a dough wand until the dough comes together without any flour pockets remaining. Loosely cover the bowl with plastic wrap and set aside for 12-18 hours at room temperature.
  • SHAPE: When you’re ready to bake the loaf, lightly flour a clean work surface and dump the dough out onto it. Turn the dough onto itself once or two times to smooth it out. If it’s very wet or tacky, you can add a small pinch of flour to help it, then shape it into a circular lump. Place on to a piece of parchment paper with the seam side down. Lightly flour the top of the dough ball, score the dough using a knife, and cover it with a bowl or plastic wrap and allow the dough to rest for 35-45 minutes. While the dough is resting, preheat the oven.
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  • BAKE: Cover with the lid, and using mitts, transfer it back into the oven. Bake the bread for 30 minutes. Then, remove the lid from the bread and continue to bake it for an additional 12-15 minutes or until the crust of the bread is golden (longer for a dark golden, and more crispy bread; less time for a light golden and softer center.) Remove from the oven, and carefully lift the parchment paper and place it on a wire cooling rack. Allow the bread to cool for at least 45-60 minutes before slicing!


NO-KNEAD CRUSTY WHITE BREAD | KING ARTHUR BAKING

From kingarthurbaking.com
4.7/5
Calories 100 per serving
Total Time 5 hrs 35 mins
  • The flour/liquid ratio is important in this recipe, so measure carefully. Your best bet is to weigh the flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  • Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, "lukewarm" means about 105°F, but don't stress over getting the temperatures exact here.
  • Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds.
  • Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here.
  • Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge).
  • When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale.
  • Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don't fuss around trying to make it perfect; just do the best you can.
  • Place the loaf on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the bread moist as it rests before baking.
  • Let the loaf warm to room temperature and rise; this should take about 60 minutes (or longer, up to a couple of hours, if your house is cool). It won't appear to rise upwards that much; rather, it'll seem to settle and expand.
  • When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven.


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  • In medium bowl, stir together the all purpose flour, whole wheat flour, yeast and salt. Add the warm water and vinegar and stir with a wooden spoon or dough whisk until all flour is incorporated. Place the bowl in a proofing bag or cover with plastic wrap. Rest at room temperature overnight (12 to 18 hours). The resulting dough will be bubbly and very sticky.
  • When ready to bake, remove the dough from the bowl onto a clean, lightly-floured countertop. Gently spread the dough into a square and then fold up each side into a packet. Flip the dough over. Place your hands behind the dough and gently pull the dough towards you to increase the tension on the surface of the dough. Rotate and repeat until you have a boule shape. Follow this video tutorial for boule shaping technique.
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  • Preheat the Dutch oven (with lid) at 475°F for 30 minutes. (Or for the pizza stone method, place the pizza stone on middle rack of oven, off to one side. Place a cast iron pan or thickest baking sheet on the rack just below and off to the other side of oven. You’ll pour water into it later to create steam.)


NO-KNEAD BOULE | BETTER HOMES & GARDENS
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  • Remove a 1-pound hunk of dough. Dust dough with flour; shape a smooth ball by gently stretching dough from top to bottom, rotating as you go. (Shaping should take no more than 40 seconds to avoid overworking.)
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  • Dust flour on work surface and scrape dough onto surface. Dust more flour atop dough. Fold in the edges and work the dough into a rough ball shape.


QUARANTINE SOURDOUGH BOULE | COOK'S ILLUSTRATED

From cooksillustrated.com
Estimated Reading Time 7 mins
  • FOR LEVAIN: Combine flour, water, and starter in small bowl and stir with wooden spoon until uniform. Cover with plastic wrap and let sit until doubled in volume, 3 to 5 hours.
  • FOR DOUGH: Set 1 tablespoon of water aside. Whisk remaining water and levain together in large bowl (save remaining levain for future use or discard).
  • Sprinkle salt and remaining water over top of dough, then, using wet hands, knead dough by hand in bowl until uniform (dough will remain slightly shaggy).
  • Using wet hands, holding edge of dough with your fingertips, fold dough over itself by gently lifting and folding edge of dough toward center. Turn bowl 45 degrees; fold again.
  • Dust top of dough lightly with flour, then invert dough floured-side down onto lightly floured counter. Gently press dough into 8-inch disk, then fold edges toward middle to form round.
  • Place dough seam side up on floured towel and loosely fold edges of towel over dough to enclose. Place banneton in large plastic bag and tie or fold under to fully enclose.
  • Lay 12 by 12-inch sheet of parchment paper on counter and spray with oil spray. Remove colander from plastic bag, unfold edges of towel, and dust top of loaf with flour.
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NO-KNEAD HARVEST BREAD | KING ARTHUR BAKING
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  • Stir, then use your hands to bring the sticky dough together, making sure to incorporate all of the flour. , Work in the fruits and nuts., Cover the bowl with plastic wrap and let the dough rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl., Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long lidded stoneware baker; 9" x 12" oval deep casserole dish with cover; or 9" to 10" round lidded baking crock., Place the dough in the lightly greased pan, smooth side up., Cover and let rise at room temperature for about 2 hours, until it's become puffy.
  • It should rise noticeably, but it's not a real high-riser., Using a sharp knife or lame, slash the bread in a crosshatch pattern.


7 AMAZING NO-KNEAD BREAD RECIPES - THE SPRUCE EATS

From thespruceeats.com
  • Easy No-Knead Bread. For this incredibly easy no-knead bread, all you need is some parchment paper, a Dutch oven, and time to let it rise. The bread is made with a very small amount of yeast and rises over a period of 12 to 18 hours.
  • No-Knead Beer Rye Bread. This crusty no-knead beer rye bread is especially flavorful if you add the caraway seeds. If you don't care form caraway seeds, you can leave them out.
  • No-Knead Jalapeño and Cheese Bread. This Tex-Mex style no-knead jalapeño and cheese bread is amazing in both the flavor and the ease of preparation. Jalapeño peppers, a little cornmeal, and shredded cheese go into the dough, and there's no need to knead!
  • No-Knead Loaf Bread. For no-knead loaf bread, try to get away from the Dutch oven shape. Used a little more yeast and let it rise for about 5 hours total.
  • No-Knead French Bread. This is another easy bread. The no-knead French bread recipe follows the same basic method and long rising time, but it is shaped and baked on a baking sheet.
  • Peasant Bread. Peasant bread is a rustic-style bread that requires no kneading and is baked in rounds that can be sliced into wedges and served with any meal.
  • Oatmeal Batter Bread. Popular batter breads are another fuss-free method for making yeast bread. This oatmeal batter bread is ready in less than 2 hours, and the directions are easy enough for a beginning baker.


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Bread everyday no knead boule is the best recipe for foodies. It will take approx 330 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make bread everyday no knead boule at your home.. Bread everyday no knead boule may come into the following tags or occasion in which you are looking to create your recipe.
From tfrecipes.com


BREAD EVERYDAY! NO KNEAD BOULE | BOULE RECIPE, RECIPES, BREAD
Jan 15, 2013 - This is a great recipe I adapted from Mother Earth News Magazine. It is super simple. I mix it up, let it rise, put it in the fridge, pull off a hunk of dough before I make my supper. Then I bake it and it's ready for supper. I haven't bought bread since I started using this recipe. It also makes wonderful chewy buns for hamburgers/sandwiches.
From pinterest.com


BREAD EVERYDAY! NO KNEAD BOULE | RECIPES, BOULE RECIPE, NO ...
Jan 15, 2013 - This is a great recipe I adapted from Mother Earth News Magazine. It is super simple. I mix it up, let it rise, put it in the fridge, pull off a hunk of dough before I make my supper. Then I bake it and it's ready for supper. I haven't bought bread since I started using this recipe. It also makes wonderful chewy buns for hamburgers/sandwiches.
From pinterest.com


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