No Knead Bread Refrigerated Dough Hybrid Method
Discover the perfect balance of simplicity and artisan flavor with this No Knead Bread Refrigerated Dough Hybrid Method. Designed for minimal effort and maximum reward, this recipe combines a hands-off approach with a slow, cold fermentation process that develops deep, tangy flavors and a beautifully airy crumb. With just four staple ingredients—flour, water, salt, and yeast—you’ll create a rustic loaf boasting a crunchy golden crust and tender interior. The hybrid method reduces active prep to just 10 minutes while allowing the dough to ferment in the refrigerator for up to 3 days, giving you flexibility and control over your baking schedule. Ideal for beginners and seasoned bakers alike, this no-fail method uses a Dutch oven to replicate bakery-quality results at home. Perfect for hearty sandwiches or as a side to soups and stews, this bread will elevate any meal with its irresistible aroma and flavor.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 375 ml Water
- 10 grams Salt
- 3 grams Instant yeast
Instructions
In a large mixing bowl, combine the flour, salt, and instant yeast. Stir with a whisk to evenly distribute the ingredients.
Add the water to the dry ingredients. Using a wooden spoon or your hands, mix until no dry flour remains and the dough forms a shaggy, sticky mass. Do not knead.
Cover the bowl with plastic wrap or a damp kitchen towel and let the dough sit at room temperature for 2 hours to allow it to rise.
After 2 hours, transfer the dough to the refrigerator and allow it to ferment for a minimum of 12 hours, up to 3 days. This slow fermentation enhances flavor and texture.
On baking day, remove the dough from the refrigerator and let it sit at room temperature for about 1 hour to take off the chill.
Lightly dust a clean surface with flour. Turn the dough out onto the floured surface and shape it into a round or oblong loaf, depending on your preferred baking vessel.
Place the shaped dough on parchment paper and cover it with a kitchen towel. Let it rise at room temperature for 1 to 2 hours, or until it has roughly doubled in size.
Preheat your oven to 230°C (450°F). Place a Dutch oven or heavy lidded pot in the oven to heat up for at least 30 minutes.
Carefully remove the preheated Dutch oven from the oven. Use the parchment paper to transfer the dough into the pot. Cover with the lid and return to the oven.
Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 10 to 15 minutes, or until the crust is deep golden brown and the bread sounds hollow when tapped.
Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3954 mg | 172% | |
| Total Carbohydrate | 382.8 g | 139% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 1.1 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 570 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
