How long does it take to make No-Knead Dough?
About 3 cups flour, a quarter teaspoon dry yeast and lukewarm water stirred with a spoon into a wet, shaggy dough, without kneading; cover and leave overnight, at least 8 hours and up to 17.
15 hr 1 minTotal
1 minActive time
15 hrSetting
Step by Step
| # | What to do | How long |
|---|
| 1 | In a large bowl, mix the flour, salt and yeast, add the water and stir with a wooden spoon about 1 minute | 1 min |
| 2 | Cover with plastic wrap and Let rise 12–18 hours at room temperature | 15 hr |
| 3 | Flour a work surface, turn the dough out onto it with a spatula and fold it twice, like a letter | — |
How to Tell It's Done
- until there's no dry flour
- until the dough doubles in volume and its surface is full of bubbles
Tips
- A little yeast and a long time do the work of kneading: in the wet dough the gluten develops on its own, and the bread gets a deep flavor and large bubbles.
Common Mistakes
- The dough is wet and sticky: flour the surface and your hands, not the dough itself, and fold with quick movements so you don't knock out the bubbles.
More Ways
- The wet dough rises at room temperature about 15 hours; turn it out onto a generously floured surface and fold the edges in to form a package.
- After folding, it rises again about one to two hours and is baked in a cast-iron pot preheated in the oven at 230–250°C (445–480°F): covered 30–40 minutes, then uncovered another 15–30 minutes.
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