No Knead Bread Recipe - 24H April 5, 2020/Myles Kelvin/Blog No-Knead Bread Recipe (It's corona diaries time) Based on NYT 24H recipe by Mark Bittman who credited Jim Lahey, owner of Sullivan Street Bakery . To make no-knead bread, combine 3 dry ingredients and water. Wait a bit. Bake. 430g flour 15g salt 1g yeast Weigh the flour - 430g -or 15 and a bit oz. Bread flour is best - but as it's hard to find right now (March 2020) this is just regular "All-Purpose" white flour. Salt - 15g No need to weigh separately - you can just re-tare and add to the flour. No-Knead Bread Recipe (It's corona diaries time) Based on NYT 24H recipe by Mark Bittman who credited Jim Lahey, owner of Sullivan Street Bakery. To make no-knead bread, combine 3 dry ingredients and water. Wait a bit. Bake. 430g flour 15g salt 1g yeast Weigh the flour - 430g -or 15 and a bit oz. Bread flour is best - but as it's hard to find right now (March 2020) this is just regular "All-Purpose" white flour. Salt - 15g No need to weigh separately - you can just re-tare and add to the flour. (My brother complained that his first effort was a bit too salty - but that's just my brother. Please feel free to experiment, and the original recipe called for significantly less - 5g I think). Fast-acting yeast - 1g It doesn't seem to matter if you use a bit more by accident! Mix the three dry ingredients together Fingers or a fork works fine. Weigh 345g of water Tepid. I watched a video of someone that used sparkling water recently - so thought I'd give it a try. I am not sure I can tell the difference... or 1 and 2/3 cups If you would rather measure it than weigh it. Add the water to the dry ingredients Only stir clockwise. Mix Fingers or a fork works fine. Cover with a tea-towel Or something else that isn't air-tight. Wait 18-24H Before baking or shaping This is what it should look like. Dust a chopping board with flour And scrape the bad-boy out of the bowl. Plop You can fold it over a couple of times now. The "No-knead bread" part is that you waited 18~24 hours rather than kneading. At this point, you just wait a little longer. (The original recipe calls for waiting 2 hours for the bread to rise again at this point. Sometimes I do, sometimes I don't) Make it somewhat bread shaped And slice the top a couple of times. Pre-heat the oven and pan Put a Dutch oven in the oven at 450F / 230C Drop it into the very hot pan Once the oven and pan are up to temp, remove the pan and remove the lid. Carefully drop the blob into the pan. Don't worry too much about what it looks like. It will be eaten in a matter of minutes, so who cares? Bake for 30 minutes with the lid on This is a good time to sell your house. Bake for 10-15 minutes more with lid off Until it's brown and crunchy-looking. Leave to stand for 15 minutes Then slice and eat it all. Best with crunchy peanut butter in my opinion, but it works with other things too!