Recipe · No-Knead Loaf · Slow-Fermented
82% Hydration Slow-Fermented No-Knead Loaf
The recipe Mark Bittman made famous for a reason. Mix, wait, shape, wait, bake covered, bake uncovered. The slow autolyse develops the gluten by itself, and the result is genuinely good bread from very little fuss.
Total time
36 hours (over ~3 days)
Active
90 minutes
Hydration
82%
Difficulty
⌬○○
A high-hydration dough wants to flatten on the counter. You manage it with folds instead of kneading, with a banneton instead of free-standing proof, and with a hot Dutch oven or stone that can hold the shape until the spring sets.
A 24 to 48 hour ferment is the professional approach scaled to a home kitchen. The dough rests in the refrigerator for most of its life, gluten develops without effort, and the bake produces a crust and crumb that read as serious bread.
Ingredients
1000g total dough. Yields 1 round loaf, ~900g baked.
| Ingredient | Grams | Baker's % |
|---|---|---|
| Bread flour | 543 g | 100% |
| Water | 445 g | 82% |
| Salt | 10.9 g | 2% |
| Instant yeast | 0.8 g | 0.15% |
Schedule
- Day 1, eveningMix flour and water. Autolyse 1 hour.
- Day 1, eveningAdd yeast and salt. Mix gently.
- Day 1, eveningThree folds, 30 minutes apart.
- Day 1, nightRefrigerate the bulk dough overnight.
- Day 2, morningPull from refrigerator. Bench rest 1 hour.
- Day 2, middayPre-shape, rest 30 minutes. Shape into a tight boule, place seam-up in a floured banneton.
- Day 2, afternoonCover and refrigerate the shaped dough overnight.
- Day 3, morningPull from the refrigerator. Preheat the oven and Dutch oven to bake temperature.
- Day 3, morningScore the loaf. Bake at 475°F covered for 25 minutes, then uncovered for 20 more minutes.
Method tips for this style
Mix until the flour is just hydrated, cover, and walk away for 12 to 18 hours. When you return, the dough should be wet and sticky, dotted with bubbles. Shape gently on a floured surface, rest, and bake covered in a Dutch oven.
What to expect
A dramatic open crumb riddled with irregular holes, a blistered dark crust, and the kind of complex tangy flavor only long ferments produce. This is artisan bread at its peak.
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