Almost No Knead Bread Recipe

Ingredients for Almost No Knead Bread

• Unbleached All Purpose Flour
• Fast Rise Yeast
• Table Salt
• 1 ¾ cups (420ml) lukewarm water
• ½ cup (120ml) mild beer (Budweiser or similar, or non-alcoholic alternative)
• Distilled White Vinegar

How to Make Almost No Knead Bread

1. In a large bowl, whisk together 4 cups (500g) all-purpose flour, 1 ¼ teaspoons (7g) active dry yeast, and 1 ½ teaspoons (9g) salt.
2. Add 1 ¾ cups (420ml) lukewarm water, ½ cup (120ml) mild beer (Budweiser or similar, or non-alcoholic alternative), and 1 tablespoon (15ml) apple cider vinegar.
3. Gently fold the batter with a rubber spatula until just combined.
4. Scrape down the sides of the bowl, ensuring all dry ingredients are incorporated. Continue folding until a shaggy dough forms.
5. Cover the bowl with plastic wrap and let it rest at room temperature for 8-18 hours (or even overnight!).
6. Prepare a 12x18 inch piece of parchment paper and place it inside a 10-inch skillet.
7. Lightly grease the parchment paper with nonstick cooking spray.
8. Turn the dough out onto a lightly floured surface. Gently knead the dough 10-15 times.
9. Shape the dough into a round ball by pulling the edges towards the center.
10. Place the dough, seam-side down, into the prepared skillet.
11. Lightly spray the dough with nonstick cooking spray.
12. Loosely cover the skillet with plastic wrap and let the dough rise at room temperature until doubled in size, about 2 hours. The dough should not easily spring back when poked gently.
13. Preheat a 6-8 quart heavy-bottomed Dutch oven with a tight-fitting lid in the oven at 500°F (260°C) for 30 minutes on the lowest oven rack.
14. Lightly dust the top of the dough with flour and score it with a 6-inch long, ½-inch deep cut using a sharp knife or razor blade.
15. Carefully remove the preheated Dutch oven from the oven and remove the lid.
16. Using the parchment paper, lift the dough from the skillet and carefully place it into the hot Dutch oven.
17. Tuck the overhanging parchment paper into the Dutch oven, cover with the lid, and return the Dutch oven to the oven.
18. Immediately reduce the oven temperature to 425°F (220°C).
19. Bake covered for 30 minutes.
20. Remove the lid and continue baking for another 20-30 minutes, or until the bread is deeply golden brown and an instant-read thermometer inserted into the center registers 210°F (99°C).
21. Remove the bread from the Dutch oven and let it cool completely on a wire rack for at least 2 hours before slicing and serving.