Bookmark and Share


 kaf clay baker

The Peasant Bread -- No Knead Master Recipe
Adapted from Alexandra Stafford adapted from Bread Toast Crumbs 


4 cups (512 g) unbleached all-purpose flour 
2 teaspoons kosher salt
2 teaspoons sugar
2¼ teaspoons instant yeast
2 cups lukewarm water
Softened unsalted butter for coating the bowls or oil
Best made in two 1-quart oven-safe bowls. (We sliced the dough in half, and used the King Arthur Flour Bread Baking Bowl twice)


Add the flour, salt, sugar, and yeast to a large bowl. Whisk well to combine. Pour in the water and mix thoroughly until all of the flour is fully absorbed. The dough will look (and feel) wet and sticky.

Cover the bowl with a damp dish towel or plastic wrap and let rise in a warm spot until the dough has doubled in bulk size. This should take about 1 to 1½ hours or more, depending on temperature. 
Preheat oven to 425°F.

Generously coat two 1-quart oven-safe bowls with the softened butter or oil. (Alexandra uses vintage Pyrex bowls). Using two forks gently loosen the dough from the sides of the bowl while coaxing it toward the center; it will deflate. Rotate the bowl quarter turns as you go, turning the dough into a rough ball.

Divide the dough in half using your two forks. It helps to do this working from the center out. Then use the forks or oiled fingers, lift each half into a coated bowl

Let the dough rise at room temperature, uncovered, in a warm area. This should take about 10 to 20 minutes, or until the top of the dough has just risen above the rims of the bowls.

Place the bowls onto the center rack and bake for about 15 minutes. Reduce the temperature to 375°F and continue to bake for 17 to 20 minutes or more, until the loaves turn golden brown on all sides.
Remove the bowls from the oven and invert the loaves onto a wire cooling rack. If the loaves need more color, place them back into their bowls and bake for 5 more minutes, or until they're done to your liking.

Cool for 15 minutes before cutting into slices. Enjoy!


For more details and variations of this recipe visit:
Recipe: Kosher, bread, dairy



Add a comment
round-facebook round-twitter pinterest round-rss