Warm water: Make sure the water is warm to the touch. If it’s too cold, the yeast won’t activate; if it’s too hot, you can kill them.
Baking dish: For best results, bake the bread in a heavy-bottomed pan (like a cast iron or cast-iron skillet). To lower a loaf into a pan without burning it, use a parchment paper coat hanger.
Measuring flour: If using cups to measure flour, use the “spoon and spirit level” method for accuracy.
Safety first: The pan will be very hot, so be sure to use oven mitts when removing the bread from the oven!
Weigh the ingredients: For more consistent results, weigh the ingredients instead of using volume measurements.
Can I make it ahead of time?
Yes! Bread dough can be stored in the refrigerator for up to two days. When ready to bake, remove them, let them come to room temperature, let them rise for 90 minutes, then bake.
How to Store No-Knead Bread
Store bread tightly wrapped in plastic wrap or in an airtight container for up to 3 days. To refresh the crust, bake it in a toaster oven or reheat it in the oven.
See more on the next page.
