Bread Blog

No-Knead Bread No. 2

April 01, 2019

The crust of the bread

The crumb of the bread

Ingredient Quantity (g) Baker’s Percentage (%)
Water 900 107
White flour 840 100
Dried Active Yeast 4 0.48
Salt 14 1.67


Step Time
Mix in bowl 1 min
Bulk rise 15 hours
Proof 2 hours
Bake 40 mins


  1. Flour the baskets more. Everything sticks due to high hydration.
  2. Crust was better, when baking in bigger pot. Larger surface area helps, but shape too flat? Bake longer at lower temp next time?

Kyle Mathews

Written by Daniel Apt, who likes design, code and bread.
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