One of the simple pleasures in life is fresh warm bread from the oven. I must have tried a good handful of bread recipes out there, all differing in ingredients to cook time, and especially kneading and rise time. I’ve used the bread maker and the oven, old recipes and new .. really, the list goes on.
I’ve made bread successfully about the same amount of times that I’ve failed horribly, I’ve found that some bread recipes are just so finicky that the fail rate goes through the roof. I just hate when ingredients, time and energy go to waste. Yet through trial and error, I have myself a good group of bread recipes that I can truly rely on. This 12 Hour No-Knead Bread recipe is one of those that I’m happy to have and keep in my collection.
12 Hour No-Knead Bread is actually very simple to make, and one of the greatest things is that you don’t need to spend any time kneading the dough.
This recipe takes just 6 ingredients and results in great tasting bread that is sought after from restaurants. You know, the bread basket that goes under attack when it reaches the table?
I think the olive bruschetta really makes this recipe, give it a try and enjoy!
Restaurant style 12 Hour No-Knead Bread with olive bruschetta is a very simple recipe to make, and takes just 6 ingredients.
- 1 cup Olive bruschetta can use chopped green/black/red olives if you prefer
- 2 cups All-purpose flour
- 1 cup Whole wheat flour
- 1 pkg Yeast
- 2 tbsp Oil not much since the Olive Bruschetta is packed in oil but if you use just olives, have more oil on hand to add more if needed
- 1 tsp Salt
- 1½ cup Water
In a bowl, add the flour, yeast, and oil. Mix well.
Add the salt, and mix again.
Slowly add in the water, begin to mix as you add the water and continue throughout. You want a “shaggy” type of dough, meaning it'll be sort of stringy, somewhat dry but not too dry.
Cover and let the dough rise for a minimum of 12 hours to a max of 18 hours.
At the 12 hour mark, put a little bit of flour on the counter and dump out the dough. It should look like there are “strands” of dough pulling from the sides of the bowl and it should be well doubled in size.
Take the edges of the dough and fold it into the center. There is no real science to this, just bring the outer edges into the center and press down.
Take a piece of parchment paper and flip the dough onto the paper so the seams are facing down.
Cover and let rise for 1 hour.
When there is 15 minutes left of the rising process, take a heavy Dutch oven or baking pan with a lid, and place them in the oven at 450 – 500 degrees. You want the pot to be very hot so please be extra cautious with this high of an oven temperature.
When the oven and pan are preheated, CAREFULLY lift the dough WITH the parchment paper and drop it into the pot/pan which is still in the oven. Put on the lid, and shut the oven door. Turn down the heat to 400 and let it cook for 30 minutes. At the 30 minute mark, remove the lid and let it cook another 10 – 15 minutes to brown the top.
Remove from the oven and let it cool completely before slicing.