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Looking for a fun, easy baking project? No-Knead Bread is easy!
Watch Clay Coyote’s CEO, Morgan Baum, cooking live on channel 4, WCCO-CBS.
Learn more, get the recipe, tips, and variations here.
And order your Bread Baker today, use code FREESHIP at checkout to save!
Now that the weather is turning cooler, are you thinking about baking hot, fresh loaves of bread? We’ve got no-knead bread bakers in stock. Pair one with the cookbook Kneadlessly Simple: Fabulous, Fuss-Free, No Knead Breads by Nancy Baggett.
This pairing makes a wonderful gift or starter kit for yourself. You can also pair with the measuring spoons we recently received in the gallery!
Fall 2021: We have an updated version of this page, please visit Clay Coyote No-Knead Bread Baking Recipes, Variations, and Techniques for more information.
This one is really easy, and the bread is as close to artisan as you can get. A sourdough adaptation follows the recipe.
There are 3 books we recommend, Lahey’s“My Bread”, Zoe Francois’ “Artisan Bread in 5 Minutes a Day” , and Nancy Baggett’s “Kneadlessly SImple”. without going to all the trouble.
Time: About 1½ hours plus 14 to 20 hours’ rising
No-Knead Bread
Yields one 1 1/2 pound loaf
Clay Coyote No-Knead Bread Bowl
3 cups all-purpose or bread flour, more for dusting
1 teaspoon yeast
1¼ teaspoons salt (may take a hair more)
Cornmeal or wheat bran as needed
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. This can be done in the Clay Coyote No-Knead Bread baking bowl to save washing up an extra bowl.
Cover bowl with plastic wrap or put the lid on. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. If your thermostat cuts back at night, place on stovetop, set oven to minimal temp (probably 150-170) and place a dish towel over the covered bowl on the stove top (not in the oven).
2. Dough is ready when its surface is dotted with bubbles.
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball..
Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal.
Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. Clean up bowl, if used for rising, while bread rises under cloths
4. At least a half-hour before dough is ready, heat oven to 400-425 degrees. Put your Clay Coyote No-Knead Bread bowl with lid in oven as it heats. When dough is ready, use pot holders to carefully remove pot from oven and set on a cooling rack or cloth surface. Slide your hand under the towel and bread and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
5. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
SOURDOUGH OPTION (added by Tom Wirt)
If you’ve got a true sourdough starter, instead of yeast, put a 1/2 cup of starter in initial batter. Decrease water by 1/4 cup to 1-3/8 c. Then follow the rest of the directions. Be sure to give it the full 18 hours or more. You’ll get a tangy sourdough loaf. (Do not use one of the friendship bread starters for this – they are not a true sourdough starter).
Adapted from Jim Lahey, Sullivan Street Bakery
Originally published Nov. 8th, 2006 New York Times (copyright)
Adapted from Jim Lahey, Sullivan Street Bakery
Originally published Nov. 8th, 2006 New York Times
This one is really easy, and the bread is as close to artisan you can get without going to all the trouble. A sourdough version follows.
There are 3 books we recommend, Lahey’s“My Bread”, Zoe Francois’ “Artisan Bread in 5 Minutes a Day” , and Nancy Baggett’s “Kneadlessly SImple”.
Yields one 1 1/2 pound loaf
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. If your thermostat cuts back at night, place on stovetop, set oven to minimal temp (probably 150-170) and place a dish towel over the covered bowl.
2. Dough is ready when its surface is dotted with bubbles.
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal.
Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
(Note, in the photos, I used a bread board, covered with the bowl in which the initial raising took place, and put the bowl over the dough upside down. Saves messing up a towel. If the bowl is warm, it will speed the raising).
4. At least a half-hour before dough is ready, heat oven to 400 degrees. Put your Clay Coyote No-Knead Bread bowl (or other bowl if you have to) with lid in oven as it heats. When dough is ready, use hot pads to carefully remove pot from oven. Slide your hand under towel and turn dough over into the pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
SOURDOUGH OPTIONIf you’ve got a starter, instead of yeast, put a 1/2 cup of starter in initial batter. Then follow the rest of the directions. Be sure to give it the full 18 hours or more. You’ll get a tangy sourdough loaf.
There is a recipe going around about “No Knead” Bread. A very simple recipe that just takes minutes to prepare. It apparently originally ran in the New York Times, and around here ran in the Minneapolis Tribune on Feb. 15.
In the recipe the bread is baked at 450F. One of our good customers called after trying the bread and said there were craze lines (very fine lines running randomly through the glaze) in the bowl. She wondered both, what happened and was the bowl safe to continue to use.
First answer, yes, the bowl is safe to use. Either from a food safety angle as well as structural.
Why did it craze? This gets a bit more technical. Here is a note I sent to Rick Nelson the Star-Trib’s author:
Hi Rick,
We’re potters out here in Hutchinson, and had a customer call about using one of our bowls for the bread recipe you published on the 15th. I noted in the recipe that the baking dish needs to be heated to 450 degF. and that ceramic bowls were one of the listed utensils. There is some risk in using ceramic bowls for this as it can cause the glaze to craze after it cools.
To give you the long part of this, normal highfire ceramics can go easily in the oven (not on the stovetop). The reason for this is that most of a clay pot is silica (glass) which expands and contracts on heating and cooling. The glaze on the surface of a pot is also silica, but of a different percent and formula than the clay.
When we fire pots, the goal is to have the shrinkage of the melted glaze to be the same as the shrinkage of the clay after cooling. You can then heat and cool this clay/glaze system any number of times without risk.
The problem is that one of the silica crystals that is formed during firing is cristobalite. This crystal undergoes a very rapid expansion/contraction of about 2.5% at 226 degC (about 425 degF). This expansion can cause the overlying glaze to craze/crackle since glazes typically don’t have the cristobalite form of silica and don’t do their major expansion until over 1000 degF.
It won’t ruin the pot for future use as crazed/crackled glazes are not unusual, but a user will see a change. The solution is to keep the temperature under 425 degF. when using ceramic pots.
Hope this helps.
If you’d like any additional information we’re at 320-587-2599.
I have since had conversation with Paula Wolfert and she said she had run the recipe at 425 degF and it baked up just fine. I’m going to try it at 400 which would be even safer to the pot.
More to come.
