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Simple No‑Knead Bread
A no‑knead, rustic loaf made with just flour, active dry yeast, salt and warm water. The dough is mixed, left to rise for five hours, then baked in a cold oven at 450°F for a total of 55 minutes. The result is a crunchy‑crusted, soft‑inside bread perfect for sandwiches or as a side.
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Cost Breakdown
Critical Success Points
- • Mix until a sticky dough forms – over‑mixing can develop too much gluten.
- • Allow the dough to rise for the full 5 hours; insufficient rise leads to dense bread.
- • Start baking in a cold oven to get a good oven‑spring.
- • Bake the full 55 minutes; under‑baking leaves a gummy interior.
Safety Warnings
- • Handle the hot oven and baking sheet with oven mitts to avoid burns.
- • Do not use water hotter than 120°F (49°C) as it can kill the yeast.
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