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original no knead bread



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  • Carbohydrates: 1368.0
  • Fats: 5.0
  • Dietary Fiber: 4.0
  • Minerals: 97.0
  • Proteins: 78.0
  • Vitamins: 2.0
  • Water: 95.0


  1. Mix dough: the night before
  2. Combine all ingredients in a big bowl with a wooden spoon until the dough just comes together
  3. It will be a shaggy
  4. Doughy mess
  5. Cover with plastic wrap and let sit 12-20 hours on counter top
  6. Shape & preheat: the dough will now be wet
  7. Sticky and bubbly
  8. With a wet spatula
  9. Dump the dough on a floured surface
  10. Fold ends of dough over a few times with the spatula and nudge it into a ball shape
  11. You can use your hands if you like
  12. Just keep your hands wet so that the dough does not stick
  13. Generously dust a cotton towel with flour
  14. Set dough seam side down on top of towel
  15. Fold towel over the dough
  16. Let it nap for 2 hours
  17. When youve got about a half hour left
  18. Slip your covered pot into the oven and preheat to 450f
  19. Bake: your dough should have doubled in size
  20. Remove pot from oven
  21. Holding towel
  22. Dump wobbly dough into pot
  23. Doesnt matter which way it lands
  24. Shake to even dough out
  25. Cover
  26. Bake 30 minutes
  27. Uncover
  28. Bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210f remove and let cool on wired rack
  29. If not eating right away
  30. You can re-crisp crust in 350f oven for 10 minutes

Step 21

Total Time in Minute 1490

Ingredients Count 4

cooking original no knead bread

See More Relate Photo



Instant yeast

Table salt

Warm water

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