No Knead Bread Recipe

6-7 hour (quick!) no-knead bread
Modified from Speedy Old-Vienna Bread recipe at
Best to WEIGH rather than MEASURE flour, water, beer
420 g flour: 300 g white (10.6 oz/abt.1.75 cups) and 120 g whole wheat (4.25 oz abt. 3/4 cups) works great
7.5 g iodine-free salt (0.25 oz or 1+ tsp)
1 tsp yeast, less if using all-white flour
300 g liquid: 200 g water (7 oz or about 2 1/2 cups) and 100 g lager beer (3.5 oz/abt 7T)…not ale…but that’s based on the original no-knead recipe in Cook’s. Both very warm (not hot) – 122°F (50°C)
½-1 tablespoon red wine vinegar (any vinegar probably fine)
Mix flour, yeast and salt in a large bowl. Stir until combined. Cover and let the dough proof for 4 hours in a warm place.

11-22 hour no-knead bread
Modified from C. Bach’s adaptation of recipe Cook’s Illustrated recipe for no-knead bread 2.0 in 2012.
Best to WEIGH rather than MEASURE flour, water, beer
425 g flour (3 cups flour/15 oz) Start with 125 g whole wheat/300 g white and experiment
3/4 teaspoon yeast (1/4 t if using rapid-rise yeast)
1 ½ teaspoons salt
300 g liquid: 200 g water (3/4 cup plus 1 1/2 tablespoons/7 oz) plus 100 g lager beer (1/4 cup plus 2 T/3 oz). Both at room temperature or slightly warmer
1 tablespoon white vinegar

Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula or hands, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
Remainder of preparation is same for both
Lay sheet of parchment paper inside 10-inch skillet (this pan won’t go in the oven) and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. 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, 1-2 hours.
About ½ hour before the dough is ready, heat your oven to 450-500. Place a 6-8 quart enamel or cast iron pot with a lid in the oven to preheat.
When the dough is ready, score the top. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes.
Remove the lid and brown the bread until the internal temperature reaches at least 200-210°, 10-20 minutes. Use a thermometer, go by the internal temperature, and you won’t fail.
Carefully remove bread from pot; transfer to wire rack and cool, then eat.

Some notes:
Doughs will be much moister than traditional bread doughs…can even be made moister by adding more beer/water
A few recipes call for just plopping the dough into the super-heated enamel pan…seems to work, too.
The high heat probably will discolor your enamel pan…makes it look more used, though!
Remove the plastic lid handles found on some enamel pans…they can’t withstand the high heat. Install a good, metal, single-bolt drawer pull. I like the starfish pattern I found at Haney’s because it leaves an artsy wound ☹

C. Loggers, March 2017