Grammy's Kitchen Β· No-Knead Bread Β· Dutch Oven Bread (No Knead!)
One of 37 no-knead bread recipes we measured
31 cooks on www.theseasonedmom.com rate it 4.9β .
Every ingredient resolved to grams, expressed against the recipe's own base β next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| liquid | 99% | 99% |
| salt | 4% | 2% |
| yeast | 1% | 1% |
| total sugar | 3% | 0% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 473 g | 2 cups warm water ((about 105 Μ-110 ΜF)) |
| 7 g | 1 (0.25 oz) envelope active dry yeast ((about 2 1/4 teaspoons)) |
| 12 g | 1 tablespoon sugar |
| 480 g | 4 cups all-purpose flour or bread flour |
| 18 g | 1 tablespoon kosher salt ((reduce to 1 1/2 - 2 teaspoons if you prefer a less-salty loaf)) |
Method: 7 steps, published by www.theseasonedmom.com β open the original β or use bake mode for a follow-along with a screen that stays on.
βI found that the amount of water called for (2 cups) made the initial dough more like soup and I had to add at least another cup of flour to make it come together. Also, is it possible for you to put the number of grams of flour needed instead of just cups, aβ β a cook, 3.0β
βVery nice, easy-ish bread to make. It tastes great and has a soft, chewy texture. I didn't add enough flour at first, but added 1/2 cup and stretched it in (folded it in, basically) before second rise and REALLY floured the parchment because the dough is supeβ β a cook, 5.0β