My current no-knead recipe, boiled down to even less effort than the official New York Times version, which includes some unnecessary steps on baking day IMHO:

3 1/2 cups white flour
1/2 cup whole wheat flour
1/2 cup rolled oats
1 tablespoon sugar
1/2 teaspoon salt (*)
1/2 teaspoon active dry bread yeast (I use Red Star from the supermarket)
2 cups water, and a splash more

Mix the dry ingredients. Add the water. With a fork just combine it well; don't knead; this takes less than a minute. It should be a little too wet to knead.

Cover the bowl and allow to sit for 18-24 hours.

Shove an empty pyrex casserole pan (or similar) in the oven, with the lid on, and preheat to 450 degrees.

Remove pan carefully. Toss a little corn meal in the bottom. Take the dough out of the pan; it'll be sticky but manageable. Fold it over on itself (*). Drop it in the pan.

Shove your sticky hands back in your oven mitts and stick the pan in the oven for 30 minutes with the lid on.

Remove the lid and bake another 15 minutes. (**)

Remove and allow to cool a few minutes before devouring.

I was a latecomer to the no-knead party but I think I've got this down.

(*) Salt is a leavening agent and does add a little air to the bread which is nice when there's whole wheat in there. This was a key improvement for me.

(**) This step is optional. The results are a little prettier, but it does take a whole second, and I did say this was zero-effort bread.

(***) If you bake it in an uncovered loaf pan, you'll get a very hard crust. You can cover a loaf pan with aluminum foil if you haven't got a nice pyrex with a lid. The latter is worth finding because you get a very pretty peasant loaf.

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12/19 '16 17 Comments
By "Pyrex casserole pan," do you mean one of the round ones? What size?
Mine is round, yes, but not hemispherical. I'm sure that yields cute results too.
LOL--yes. Cylindrical, but squat.
I mean a thing with a lid that can go in the oven. 4 quarts is a good size.
Photo? I'm having a hard time envisioning the shape of the final cooked loaf. A picture is worth a thousand words, dontcha know.*

Also, I love bread and you have inspired me to make some damn bread. BREAD!


*SEE WHAT I DID THERE HOLY CRAP

It is months later and I would just like to say that I rarely RARELY find myself funny, but that "SEE WHAT I DID THERE" made me laugh my ass off. BECAUSE BREAD! Get it? Bread? The "picture is worth 1000 words" guys? HOLY SHIT I'm HIIIIIILARIOUS.

I'll see myself out.
Picture added.
Thomas Boutell 12/20 '16
Thanks! Imma make this bread tomorrow (which is to say: today. Yay!)
Attempting. With no wheat flour. And "old fashioned" oats. And going to have to improvise a baking dish. I'll let ya know.
Ursula Sadiq 2/11 '17
I have no idea how that will turn out without wheat but am curious to hear!
Thomas Boutell 2/11 '17
Ahhh, I thought you were literally using NO WHEAT flour, as in something gluten-free. White flour should be fine.
Thomas Boutell 2/12 '17
Aluminium foil over a regular loaf pan will do in a pinch.
Thomas Boutell 2/11 '17
YUUUUMMMM. Maybe we should have a bread baking party.
I am tempted to try to make that bread.
Soooo easy
Thomas Boutell 12/20 '16