Refrigerator friendly no-knead bread dough recipe
Homemade bread is one of life's great pleasures. From the smell that it gives your home to the unbeatable taste, it's really hard to beat (even more so once you factor in cost, homemade bread is unbelievably cheap). Alas, like most of life's luxuries, there is a downside: time and effort. That's where our recipe helps out--mix four ingredients until they are just blended, let the mix rest over night and then store your dough in the fridge for up to a week. We make everything from flatbread, to pita to baguettes using dough from the same batch.
We're just coughing up the dough recipe here, not actually anything to make with it. Expect lots of future recipes calling for dough that refer back here.
- Prep-time: 5 minutes
- Total-time: 12-15 hours
- Servings: 4lbs of dough
- 3 cups filtered water (warm, not hot!)
- 1 tablespoon kosher salt
- 1/2 teaspoon instant yeast
- 6 1/2 cups bread flour
- Combine water, yeast and salt in a large mixing bowl (we're lazy and use our stand mixer)
- Add in the flour all at once and stir until you see no more flour, there's no need to knead
- Transfer dough into a rising container and cover tightly but not air-tightly
- Let dough rise at room temperature for 12-15 hours and then place in fridge (still covered, but not airtight)
- While you can combine dough and rise in the same container, we like to mix in a bowl (curved sides!) and store in a plastic container (square, straight sides).
- Whatever rising container you use should not be airtight because the yeast release gas and you really don't want a time bomb on your counter. Simply setting (but not snapping) the tupperware type lid on our container works great, but we've also just used plastic wrap with a knife slit through the top.
- Remember that the dough's going to more than double in size, so get a big container. Or just cut the recipe in half, the math's pretty simple.
- If you are on a time crunch and don't mind sacrificing a little flavor, bump the yeast up to four teaspoons. That will rise the dough in about two hours, but you'll probably still want to refrigerate the dough before handling. Saying this dough is sticky at room temperature is an understatement.