Mark Bittens' No-Knead Bread

Mark Bittens' No-Knead Bread

My favourite no-knead started with a Mark Bitten recipe, but I futz. It has a fabulous crust, very crunchy, denser than a baguette crust.

3 cup flour
1-5/8 cup water
1/4 tsp yeast
1-1/4 tsp salt

Mix (it's wet), cover with plastic wrap and let it set 12-18 hours in a warm, draft-free place.

Two hours before baking, turn it out of the bowl and onto a tea towel well-covered with corn meal or flour. Fold the dough on itself a couple of times. Cover with a tea towel.

45 minutes before baking, place a smallish heavy deepish casserole-type pot with a lid in the oven and heat to 450 degrees.

Carefully drop the dough into the pot, and USING POT-HOLDERS, shake the pot to even out the dough, cover and bake for 30 minutes. Take the lid off and ake another 15-30 minutes until browned.

My variation:
  • 1 cup white flour
  • 1 cup whole wheat flour
  • 1 cup of whatever I want, usually a mixture of rolled whole grains, flax seed, corn meal, wheat bran, cracked what, buckwheat flour or whatever else I have
  • Up to 1/2 tsp yeast, depending on how heavy that last cup of stuff is

Generally, because of the day job, it sits for closer to 24 hours with no ill effect.

Charlene in St Louis


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