This is one of our favorite recipes where time and fermentation do all the heavy lifting, resulting in beautiful and great-tasting bread. Watch Ted make NO-KNEAD bread in the Fourneau Grande, and scroll down below for the written recipe.
Let's get baking!No-Knead Bread Recipe
500 grams flour
2 grams dry active yeast
375 grams water
10 grams salt
Mix the dough
Weigh and combine all dry ingredients (flour, yeast, salt) in a large bowl.
Add the water to the dry ingredients and mix by hand until evenly incorporated.
Cover bowl with a tea towel (use plastic wrap or a container with a lid that seals to keep dough from drying out at all) and let sit on the counter at room temperature for 12-18 hours. The cooler the room temperature, the longer it should rest and ferment. The warmer the room temperature, the shorter it should rest and ferment.
Form the dough:
Form #1: Lightly flour the counter. Using a dough scraper or rubber spatula, scrape the fermented dough onto the floured counter. With floured or wet hands, spread the dough roughly into a square shape. Using the envelope fold technique in the video, fold all four sides of the bread in on one another. Gently roll the bottom under itself and into the center to form a circular shape.
Let the dough rest under a tea towel on the counter for 30-60 minutes.
Form #2: Repeat the same technique as above with one additional envelope fold and pinch the sides as needed. Gently place the dough into a floured banneton with the pinched seam side up. Cover with a tea towel and place into the refrigerator for 4-72 hours. The dough will be ready to bake whenever you are.
Place your Fourneau Grande into the oven and pre-heat to 500 degrees. Do not include the silicone baking tray in the pre-heat process. Place the baking tray upside down on top of the banneton and flip the whole thing over. Gently remove the banneton and score the loaf.
With a hot pad, remove the hatch of the Fourneau Grande and insert the baking tray. Using the Fourneau gooseneck pitcher, add water to the baking chamber and close the hatch. Bake for 15 minutes.
Remove the Fourneau hatch, and bake for an additional 15-25 minutes, or to your desired brownness.
You did it! Remove the bread from the oven and let it rest (if you can) for 1 hour before slicing and devouring.