No-Knead Bread Mindful Strength Style
After 5 years of trial and error we are releasing our no-knead bread recipe. This recipe is made all in one bowl and you never take the bread out to knead it. We find this makes for a really nice moist dough and a great loaf. Scroll down for ingredients, steps, and special notes.
Bread flour (you can also use all purpose) 933 g
Warm water 625 g
Yeast 6-8 g
Salt 18-20 g
2 bread pans + parchment paper
This recipe is for two loaves, we always bake two at a time. Feel free to cut the recipe in half. We measure everything with our little food scale, and adjust a gram or two depending on the weather, humidity etc…
This is what works for us and we are not bread aficionados.
If you want a quick timelapse video on all the individual steps click here, I posted one on Instagram today.
1. Mix warm water, salt and yeast together in a jar, stir for around a minute.
2. Put flour into mixer, on low slowly mix and pour in water mixture.
(If you don’t have a mixer mix it by hand)
3. Once it’s all mixing together turn the mixer up to a higher speed for the last minute or so.
4. Once it’s incorporated, with no more dry flour, put the dough into a big bowl, cover with plastic wrap and a tea towel. Place somewhere warm.
5. After 2-3 hours fold the dough, do not knead, fold. Do this by grabbing the outside, stretching it up and then folding it into the center. Turn the bowl and do this again, kind of like you are wrapping up a gift. Do not take the dough out of the bowl and knead it. Put the plastic and tea towel back on and let it sit, do this folding every few hours or whenever you remember. We like to do 3-4 rounds over the course of 24 hours, we usually let the dough sit over night.
Your dough can rise for longer than 24 hours, if you go longer continue folding it a couple of extra times. We find the more folds the better.
6. An hour or so before you are ready to bake the bread take the dough out of the bowl onto a floured cutting board. Cut it in half, then shape the two loaves. We shape ours and place them in bread pans with parchment paper. No need to grease the pans if you use parchment (our favourite). Watch this quick video to see how we shape ours.
7. Preheat oven to 425 and bake for around 50 minutes, turn the loaves at the half way point.
Because we are making bread in our BBQ right now we will bake it anywhere from 400 to 500, we use a charcoal BBQ so getting the perfect heat can be a challenge. That said, if your oven temp goes up it will cook a bit faster.
8. Take the loaves out of the bread pans or cooking device and place them on a drying rack. Let sit for 2 hours before cutting into.