It should be risen fully and just starting to brown. Set your rack somewhere between the middle and the lower level. Put the pot in the oven while it preheats. A heavy lidded pot like a dutch oven works best and it needs to be at least 3 litres to give the bread room to rise. You also need to preheat the pot you’re cooking the bread in. That’s a pretty hot oven but that’s what gives this bread it’s excellent crust. Once you’re ready to bake New York Times No Knead Bread, preheat the oven to 450 degrees. But it will also spread out a bit but that’s ok. It might double in size or at least close. Even the 2 hours is flexible like the initial rising time. Or flip the bowl over and cover the dough with that. Use the same piece of plastic wrap from the bowl to loosely cover the dough. Then shape it into a ball, dust lightly with flour, including underneath, then more waiting. It might squeak and pop and it will definitely stick to your fingers. Just press out the air bubbles and fold it over itself a few times, press down, turn repeat. Then you give it a quick knead on a well floured surface. After at least 12 hours and up to 20 hours, it will have doubled in size and will be bubbly on top. But since this needs a much longer time to rise, plastic wrap prevents a crust forming on top. If you were making an average loaf of bread you could cover the dough with a damp towel. Another great option is in the microwave with the door closed so there’s no chance of a draft. I usually put mine on top of my upright freezer. Leave it to rise somewhere in a warm place. Cover the bowl with plastic wrap and a towel. The temperature of the water isn’t as important if you’re proofing yeast for a kneaded dough but make sure it’s not too hot, just warm like bath water. It’s quite a shaggy, sticky dough at first. You can use more if you use kosher salt but if you have table salt, 1 tsp is probably enough.
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Feel free to reduce but you do need a minimum of 1 tsp. Bread does need salt for flavour, however I found some versions of this recipe with less. Start by mixing the flour, salt and yeast in a bowl.
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How to make New York Times No Knead Bread So I’ve done some of the homework for you.
The long range allows you to make it at night or the morning, bake it later in the day or earlier in the day. It really comes down to when you want to bake the bread. It’s mostly about the interior with a longer rising time giving slightly larger holes. So what’s the difference between letting it rise 12 or 20 hours? Well, from what I’ve found, not much. So go out and buy some yeast and get ready to make New York Times No Knead Bread. You don’t need any special equipment or baking skills. A few people have mentioned that they love homemade bread but probably wouldn’t make it. But seriously, this is a really simple homemade bread recipe. Really? Because I was just about to pour myself a bowl. I just bought a new bag of flour and when I went to open it, a warning was printed on the top: Do Not Eat Raw Flour. You don’t even “knead” to proof the yeast! Get it? Knead? Sorry, I couldn’t help myself. I think it’s a very forgiving recipe so don’t stress over this one. In fact, the version of the recipe I have differs from the one on Mark’s website. If you search for this recipe you’ll find some variations in ingredient amounts, rising time and cooking time. It uses very little yeast so it takes a long long time. You mix up the ingredients then let it rise slowly for 12 to 20 hours.
The hardest part about making this easy no knead bread is waiting to eat it. It originated from an article in the New York Times by Mark Bittman. My friend shared the recipe for New York Times No Knead Bread with me about 10 years ago.
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