Sullivan Street Bakery No Knead Bread
Effortless artisan bread is within reach with the Sullivan Street Bakery No Knead Bread recipe, a foolproof way to achieve bakery-quality results in your own kitchen. With just four simple ingredients—flour, salt, instant yeast, and water—this recipe requires minimal effort and zero kneading, making it perfect for both seasoned bakers and beginners alike. The secret lies in an extended fermentation process, which develops an irresistibly airy, flavorful crumb and a perfectly crisp, golden crust. Baked in a preheated Dutch oven, this bread delivers a rustic texture and professional finish every time. Ideal for pairing with soups, cheeses, or simply a dab of butter, this no-knead bread is sure to become your go-to recipe for impressively easy homemade loaves.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.25 teaspoons Salt
- 0.25 teaspoons Instant yeast
- 1.5 cups Water
Instructions
In a large mixing bowl, whisk together the flour, salt, and instant yeast until evenly combined.
Add the water, which should be at room temperature, into the dry ingredients. Stir with a wooden spoon or rubber spatula until the mixture forms a shaggy, sticky dough.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it sit at room temperature. Allow the dough to rest for at least 12 to 18 hours (overnight is ideal) until it becomes bubbly and has doubled in size.
Once the dough has rested, generously flour a clean surface and your hands. Turn the dough out onto the floured surface, and using your hands, fold it onto itself a couple of times to form a rough ball.
Place the dough seam-side down on a piece of parchment paper. Cover it loosely with plastic wrap or a kitchen towel and let it rest for another 1 to 2 hours, or until it has puffed up slightly.
About 30 minutes before the dough has finished its second rise, preheat the oven to 450°F (232°C). Place a heavy Dutch oven or cast-iron pot (with its lid) inside the oven to preheat as well.
When the dough is ready, carefully remove the hot Dutch oven from the oven. Lift the parchment paper with the dough on it and place it directly into the pot. Cover the pot with its lid and return it to the oven.
Bake the bread covered for 30 minutes. Then, remove the lid and bake for another 15 minutes, or until the crust is deep golden brown.
Carefully remove the bread from the pot and let it cool on a wire rack for at least 1 hour before slicing.
Serve and enjoy your freshly baked no-knead bread!
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2956 mg | 129% | |
| Total Carbohydrate | 275.1 g | 100% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 0.8 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 395 mg | 8% | |
*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.
