Recipes of No Knead or No Dutch Oven Bread

Recipes of No Knead or No Dutch Oven Bread by Jenny Jones

In response to the many people who either do not have a Dutch oven or find it difficult to lift such a heavy pot, I decided to try making my no knead bread on a baking pan. Well guess what? It works. It makes a great loaf that’s soft inside with a beautiful golden crust. It’s not quite as crispy of a crust as the no Dutch oven bread or no knead bread method but it’s close. It’s important to find a way to create steam in the oven because steam is what makes a crispy crust. But even without steam, it still bakes up nicely but with a softer crust. Also read it; Easy Cooking Recipes of Angel Hair Casserole, Easy Cooking Recipes of Homemade Ciabatta Bread.

For my ciabatta bread, which needs steam, I used a disposable foil 6-cup muffin pan, which you can place beside or just below the bread. But I also found a small 9 by 5-inch baking pan for $3.50 and a restaurant supply store and it works well too. It’s what I used for this loaf.

It’s important to add the hot water right when you put in the bread and close the oven door right away. The steam is most effective right at the beginning. I use a metal measuring cup with a handle to pour the hot water. I hope my photos are helpful and that now, anyone without a Dutch oven can make this super easy, delicious, artisan bread.

Click here for the recipe. – Jenny Jones

Recipes of Cooking no Knead Bread

For anyone without a no Dutch oven bread or finds them too heavy to lift, this recipe is for you. Aerate your flour before measuring! (For the overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). – Jenny Jones

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 4 hours, 10 minutes
Makes: One loaf

Ingredients:

3 cups bread flour – all purpose works too (360 gms)
1/4 teaspoon yeast (active dry or instant)
1 teaspoon salt
1 1/2 cups hot water, not boiling (354 mL) – I use hot tap water – about 125-130° F (about 2-3 Tablespoons extra flour for shaping)

Instructions:

Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
Cover with plastic wrap and let stand at room temperature for 3 hours.
After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
Place on a parchment paper-lined baking sheet and cover with a towel. Let stand on counter top for 35 minutes.
Meantime place a disposable 6-cup muffin pan or other small pan in the oven, making sure there is room for the baking pan – if not place the small pan on a lower rack. Preheat oven to 450° F.
After a 35-minute rest, the dough will puff up a little. Place it in the oven and carefully pour about 3/4 cup of hot tap water into 3 or 4 muffin cups or small pan. Close oven door immediately and bake for 30 minutes.
For a darker, crispier crust, remove loaf (with parchment) from pan and place directly on the oven rack (on the parchment paper). Bake for 10 more minutes.