Almost, Almost No-Knead Bread

Almost, Almost No-Knead Bread

For my first recipe in my new Le Creuset, I decided to hop on the No-Knead / Almost No-Knead bread wagon…about 2 years late.

For those who haven’t heard of these two recipes, No-Knead Bread comes from an article in the New York Times and the Almost No-Knead Bread comes from a Cooks Illustrated recipe. They are basically both very easy recipes, with extremely simple ingredients, that produce deliciously good breads!

I read through both recipes, a bunch of blogs, and came up with this recipe below. It follows the Cooks Illustrated Almost No-Knead recipe pretty closely. I made a few modifications, to suit my preferences and to make the baking process a little easier and safer for my Le Creuset.

I first combined 3 cups all purpose flour, 1 1/2 teaspoons of salt, and 1/3 teaspoon of instant yeast in a bowl. Next, I added to this 1 1/4 cup water and 1/3 cup beer (in this case I used Sapporo Light).

Almost, Almost No-Knead Bread

I covered the bowl and let it sit on the counter for about 9 hours while I hit the sack for the night.

Almost, Almost No-Knead Bread

When I woke up I saw this…

Almost, Almost No-Knead Bread

I emptied it on to a floured cutting board, floured my hands and kneaded it for maybe 1 minute. Well not really kneaded, more like gently folded it over on to itself.

I put it back into the bowl which I had also floured and let it sit for about an hour. While this was rising I unscrewed the plastic knob from the dutch oven and plugged the hole with foil. I also, lightly oiled the bottom of the pot for some insurance.

About 10 minutes before the hour was done I put the dutch oven and lid into the oven to preheat at 375° F.

When the pot was nice and hot, and the hour was up, I dumped the dough into the pot and covered it with the lid. I raised the oven temperature and left it in the oven at 450° F for 30 minutes.

Here it is after the 30 minutes.

Almost, Almost No-Knead Bread

After this I removed the lid and left it in for about 15 to 20 more minutes.

And the result…

Almost, Almost No-Knead Bread

Almost, Almost No-Knead Bread

Yay, it worked! I couldn’t wait to take it over to my parents’ house and show off my creation that evening. But then Oahu had that major island wide power outage so we ended up staying at home and almost eating the whole loaf ourself!

7 comments   -   December 28, 2008

1 lauren { 12.28.08 at 5:02 pm }

The bread looks professional! I hope that you were okay during the power outage. I talked to my sister at 1pm on Saturday and the Moanalua area still didn’t have power.

2 kat { 12.28.08 at 8:50 pm }

looks so good! way to go!

3 Lori { 12.29.08 at 2:22 am }

Hi lauren,
Thanks for your concern, we were all right – had a small generator to plug in a lamp, the fridge, and our phones. Our power came back on some time in the middle of the night, so we were lucky. Stay warm!

Hi kat,
Thanks! I already tried a second one…to be posted soon. 😉

4 Barbara G. { 01.04.09 at 7:30 pm }

I tried this recipe and it was absolutely wonderful. I should have had a pot of homemade soup simmering as well. It would have been great together. Thank you . Do you have anymore recipes that are this easy and good?

5 Lori { 01.04.09 at 7:35 pm }

Hi Barbara G.,
I’m so glad it worked out for you. If you are into baking with whole wheat, these Banana Walnut Muffins are one of my favorite recipes.

6 John Lim { 02.26.09 at 3:19 am }

Hi Lori,
I bake this Almost No Knead bread without placing the dough into a container. I use an oiled baking sheet, shaped the dough into a boule, making sure the ‘skin’ is tight. The rise, colour, crust and crumb is no different than using a dutch stove or Le Creuset. Try it.

7 Lori { 02.28.09 at 10:02 pm }

Hi John,
That’s interesting, I’ll have to give it a try one day!

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