No Knead Bread Recipe. (and Cooking it in a Wood Fired Oven.) (2024)

July 29, 2014 by Karen 63 Comments

827 Shares

Jump to Recipe - Print Recipe

You're gonna bake bread. Old fashioned, full of gluten, honest to goodness WHITE bread. You rebel.

And in fact today I'm going to make more bread in it. Partly because the bread is really good and partly because it's just fun. Also I'm out of bread, and like any good mini-Martha instead of going to the store to buy bread, well of course I'm going to bake some myself in the cob oven I built.

I'm not sure when this happened to me but I have a hunch it's only going to get worse, culminating with me growing my own heart valve when I'm 80.

Table of Contents

Baking Bread in a Cob oven

Baking bread in a cob oven is FUN.

This was just a basic, white bread recipe that you can use in any oven, not just a cob oven.

It's originally from the book Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. I don't own the book yet but it's only a matter of time because if this recipe is a representation of how good this book is ... I need it. Actually ... hold on a second while I go order it.

I'm back. Book has been ordered.

update: I've since ordered the book and use it every week. Always. I am never not making bread.

It's a no knead bread, but not the kind that's been making the rounds on the Internet over the past few years. That no knead bread is a very, very wet dough that has to be baked in some sort of pot or crock. I love that bread by the way and make a lot of it ... this just isn't that sort of no knead recipe. It's a wet dough, but manageable unlike the other no knead recipes.

No Knead White Bread

Basic White Bread

Makes 3 loaves

4.43 from 7 votes

Ingredients

3 cups water luke warm
1 tablespoon yeast 1 packet
1.5 tablespoon coarse kosher salt
6.5 cups white flour unbleached, all-purpose white flour
Cornmeal for pizza peel

Instructions

Add 1 Tbsp. yeast to bowl along with 1-2 Tbsps kosher salt.. Add 3 cups warm water. Stir.
Gradually add 6 1⁄2 cups flour.
Stir the mixture until it's thickened and well combined. I use this Danish Whisk which is GREAT. Cover bowl with tea towel. Allow to rise for 2 hours.
Once the dough has risen divide it into 3. Form each section into a ball and pull the 4 sidesof the dough to the underneath. This is stretching out the gluten and aligning it. It gives you a nice tight top to the bread.
Preheat oven to 450 f. You want it to heat for an hour prior to baking your bread.
Leave the dough for its final proof on a very well floured proofing cloth (the floured, linen mat you see in my video) or tea towel for 45 minutes.
After it's proofed, gently transfer to your peel or baking tray/stone. Cut several slashes across the top. This allows the bread to move upwards as opposed to sideways when it bakes.
Bake until the interior temperature of the bread is 210 f. (around 25 minutes).

Notes

* if you want a crispier crust, when you're heating your oven add a deep pan. Right after you put your bread in the oven, throw a cup of water into the empty hot pan. This will create steam which is GREAT for baking bread.
*You can also just use ⅓rd of the dough, and put the remaining dough in the fridge for up to 2 weeks.
*For an extra nice crust, bake the bread in a preheated dutch oven. Leave the lid on for the first 15 minutes of the bake and then remove it.
*Try removing 1 cup of the white flour and replacing it with Red Fife, Rye or another flour for a different flavour.

Nutrition

Consider this next fact a warning. If you make 3 loaves of bread, you will eat 3 loaves of bread. I did. No joke. I ate 3 loaves of bread in 3 days. By myself. I now have back fat. This is a serious warning and not even a joke. YOU WILL GET FAT if you make homemade bread. There's no way around it.

More COOKING stuff

The Story of The POODLE Pancakes
Beeting Hearts for Dinner
Pancakes for Dinner Tonight
5 Things You Should Never, Ever Eat

Reader Interactions

Comments

Kelliblue
December 26, 2021 at 11:24 pm
(many years later, always late to the party...)
After some recent health issues, my doctor told me that I needed to radically change my diet: no sugar, no salt, no alcohol, no oils...and of course, no carbs (choose Paleo, Keto, or Mediterranean, she said). Which meant NO to 2 of my favorite things, taters and bread.
So after 2 weeks of diligently trying to stick with the program, I wanted to slap someone for a tortilla. So I said to myself "I'm making some heckin dambread." Dambread is what you make when you've been without for a long time and just want some...damn bread.
My recipe was akin to yours, but it wasn't pretty - I ended up making a couple of roll-y type things, and a few naan-y type things. But slathered in garlic butter they were all...damn good. I suspect it may continue like this for awhile: I try to be a "good girl" diet-wise, fall off the wagon horribly, make some Dambread, be happy, then start all over again. After all, the first word in diet is DIE, right? ;-)
Reply
J.J.
May 17, 2020 at 1:05 am
May I please ask what kind of yeast you use. Is is active or Instant?
Thanks in advance.
Reply
- Karen
  May 18, 2020 at 12:19 am
  Hi JJ. It's regular yeast, not instant. :) ~ karen!
  Reply
Ruth Hirsch
April 15, 2019 at 12:01 am
OK, a few years late.
The question of origins of no-knead was.......... raised. While apparently it's been around in some form forever, in this incarnation it was developed by Jim Lahey and popularized by Mark Bittman (NY Times.)
in 2006.
I refer to Lahey as St Jim, as he put it out and others have picked it up and run with it, mostly not giving Lahey credit. Guess he doesn't mind.
I bake it and bring it to potlucks-- we have many, many, many--- I could not possibly keep it in the house. I often include a cup of raisins.
sometimes make it into foccia, including some cheese in the dough, some atop.
Oh that crust!!
Reply
Darcie
September 20, 2018 at 6:02 pm
I made this yesterday-baked the first loaf using the Dutch oven method-incredible! Today I baked the second loaf (my family demolished the first loaf in seconds) on my pizza stone with the water bath. Crust was perfect but I made a rookie mistake and put the dough in the oven cold so the middle didn’t bake. Still delicious and the family still demolished it.
Reply
- Karen
  September 21, 2018 at 9:32 am
  I usually only make bread in the fall and winter (that's bread baking season, lol). I'll have to get a batch going! ~ karen
  Reply
Marion Menheneott
February 03, 2018 at 3:53 pm
Hey I have the dough whisk and that book, now I know what to do with both...
Reply
NanaMadeline
February 02, 2018 at 1:46 am
Hi Karen:
Grammar guru here. 1 loaf of bread times 3 equals 3 loaves of bread. It tastes great, but ...
Reply

« Older Comments

No Knead Bread Recipe. (and Cooking it in a Wood Fired Oven.) (2024)

FAQs

Can you bake bread in a wood fired oven? ›

Making bread in a wood fired oven adds a layer of complexity to the already amazing flavors in homemade bread. The trick is finding and creating the best bread recipe for wood fired oven cooking.

Get More Info ›

What temperature do you bake bread in a pizza oven? ›

The bread should then be baked at 250 degrees for approximately 40 minutes. It is advisable however to check it after 30 minutes continuously for the next ten minutes to ensure it does not over bake. Once finished the outdoor wood oven bread should then be allowed to cool for 30 minutes before delving in.

Read The Full Story ›

How to bake bread in a wood stove? ›

Preheat Dutch oven and lid. Place dough in the Dutch oven and allow to rise for 15 minutes, uncovered. Bake for roughly 50 minutes, covered, once your thermometer reaches 350 degrees Fahrenheit. Because of the excess moisture in this gluten-free recipe, it may actually take longer to bake.

Read On ›

How to bake bread with firewood? ›

Oil your baking pan (the tiffin tin), I like to use a little olive oil, and put the dough in the tin. Place a few green sticks (or stones) in the bottom of the oven billy can and place the tiffin tin inside. Place the lid on and then put near the fire to warm and prove the dough. Ideally you want it to double in size.

Know More ›

How long does it take to cook bread in a pizza oven? ›

Make a slash in the top of your loaf to let the air out at it cooks. This stops it rising too high and from making contact with the roof of the oven. The time your bread takes to fully cook through depends on the type of bread you're baking, but for a standard loaf you can expect it to be around 15-20 minutes.

Can I bake bread in a fireplace? ›

With a camp style dutch oven you can bake breads in a fireplace. Thants the kind that has a loop handle and uses a tripod to hang over a fire. Coals can also be placed on top with it's special shaped lid.

Learn More ›

Can you cook other things in a wood fired pizza oven? ›

Our wood-fired brick ovens give you the freedom to cook, bake, roast, grill and more. Additionally, the flame-kissed essence that only comes from a wood-fire oven will imbue all of your dishes, creating a flavor sensation for you and the whole family.

Can you bake bread in a pizza deck oven? ›

Although deck ovens bake all types of bread to perfection, you will find that they will especially elevate breads that demand a crispy, crusty exterior and a soft, fluffy interior.