Print
Jeff's No Knead Bread

Jeff's No Knead Bread Recipe

Recipe sent to me by reader Jeff! I've adapted the recipe slightly in the wording, but kept it pretty true to Jeff's original recipe.
Servings 1 loaf
Author Brandon Matzek

Ingredients

  • 15 ounces (3 cups) all-purpose flour
  • 1/4 teaspoon instant yeast (I used SAF)
  • 1 1/2 teaspoons fine grain sea salt
  • 15 grams (1 tablespoon) distilled white vinegar
  • 85 grams (1/4 cup plus 2 tablespoons) beer (I used a Ballast Point beer here)
  • 198 grams (3/4 cup plus 2 tablespoons) water

Instructions

  1. In a 2 quart Pyrex measuring bowl (or large bowl), combine flour, yeast and salt. Pour vinegar, beer and water over the dry ingredients, then, using a fork, mix thoroughly until a shaggy dough forms. Cover the bowl tightly with plastic wrap, and let sit at room temperature for 18 - 24 hours. The dough should rise to the 7 cup mark on the bowl.
  2. Scrape the dough onto a lightly floured work surface, and sprinkle with a little extra flour. Using your hands, gently pat the dough into a rectangle approximately 10" wide by 8" high. Sprinkle with flour as needed if the dough is sticking. Gently fold the dough over itself like folding a letter. Turn 90 degrees, gently pat to a rectangle and fold again. Then shape the dough into a ball by pulling edges into middle. Place dough in the center of a large sheet of parchment paper, then lift and lower into a 4-quart cast-iron dutch oven. Cover loosely with plastic wrap, and let rise for 2 hours.
  3. Set an oven rack to the middle position. Uncover the dough, sprinkle the surface with a little flour, and using a sharp knife, make 3 parallel slits across the top of the dough about 1/2-inch deep. Cover the pot with its lid, and place in the cold oven. Heat the oven to 425°F, and when this temperature has been reached, let cook for 30 minutes. After the 30 minutes have elapsed, carefully remove the lid and continue to bake until the loaf is a deep brown (about 30 minutes longer). Using the parchment overhang, carefully remove the bread from pot, then transfer to a wire rack and let cool completely (about 2 hours).