It’s Mental Health Week! Seeing as baking is proven to be good for your mental health, I wanted to celebrate by sharing one of my favourite baking recipes: No-Knead Bread.
Like most novice bakers, I thought making bread would be too difficult to master. The stakes seemed much higher than they did for cookies or quick breads. I was afraid of failing after dedicating so much time to making a loaf of bread, so I avoided it. But as my baking skills improved over the years, I wanted to try something more challenging. Enter no-knead bread.
The recipe I’ve shared below is a mash-up of other recipes, namely Mark Bittman’s recipe from the New York Times, Mark Bittman’s recipe from How to Bake Everything (which has different proportions), and The Kitchn’s no-knead bread recipe. My first few loaves had problems (too gummy, too bland, unsatisfactory crust), so in an obsessive quest to resolve these issues, I turned bread into a science experiment.
This is my recipe for no-knead bread. I have baked this bread repeatedly and adjusted the recipe to suit my idea of what a perfect loaf looks and tastes like. That’s the cool thing about bread: it’s part science experiment, part magic. The slightest adjustments can yield different results. It’s all good, though; in the end, you have bread.
You can make delicious bread, too. No-knead bread isn’t difficult, and you don’t need any fancy equipment, but it does take time; this recipe will take 22-24 hours from start to finish. Most of that time is hands-off, obviously, but if you’re baking bread for a specific occasion, be sure to start your dough early enough to avoid disappointment! If you put a batch of dough together before you go to bed tonight, you can have this bread for dinner tomorrow.
And finally, remember to trust and believe. This yields a very wet, slack dough that may look different from what you may have seen elsewhere. As long as your yeast is working (you’ll be able to see and smell it), then you’re on the right track. Don’t give up!
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