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Jeff's No Knead Beer Bread Recipe

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4.3 from 7 reviews

Jeff's No Knead Bread Recipe is a simple and foolproof method to make artisan-style bread at home without the need for kneading. This recipe combines all-purpose flour, instant yeast, sea salt, vinegar, beer, and water to create a shaggy dough that rises slowly to develop flavor and texture. Baked in a cast-iron Dutch oven, the bread forms a crusty exterior with a tender, airy interior, perfect for sandwiches or enjoying with butter.

  • Total Time: 20 hours 20 minutes
  • Yield: 1 loaf (about 1.5 pounds)

Ingredients

Dry Ingredients

  • 15 ounces (3 cups) all-purpose flour
  • ¼ teaspoon instant yeast (SAF recommended)
  • 1 ½ teaspoons fine grain sea salt

Wet Ingredients

  • 15 grams (1 tablespoon) distilled white vinegar
  • 85 grams (¼ cup plus 2 tablespoons) beer (Ballast Point beer used)
  • 198 grams (¾ cup plus 2 tablespoons) water

Instructions

  1. Mix Ingredients: In a 2 quart Pyrex measuring bowl or large bowl, combine the flour, instant yeast, and sea salt. Pour the distilled white vinegar, beer, and water over the dry ingredients. Using a fork, mix thoroughly until a shaggy dough forms. Cover the bowl tightly with plastic wrap and let it sit at room temperature for 18 to 24 hours until the dough rises to about the 7-cup mark on the bowl.
  2. Shape the Dough: Scrape the dough onto a lightly floured work surface. Sprinkle with a little extra flour to prevent sticking. Gently pat the dough into a rectangle approximately 10 inches wide by 8 inches high. Fold the dough over itself like folding a letter, then turn it 90 degrees and fold again. Shape the dough into a ball by pulling the edges into the middle. Place the dough in the center of a large sheet of parchment paper.
  3. Second Rise: Lift the parchment paper with the dough and lower it into a 4-quart cast-iron Dutch oven. Cover loosely with plastic wrap and let the dough rise for 2 hours at room temperature.
  4. Preheat and Score: Position an oven rack to the middle position. Uncover the dough and sprinkle the surface lightly with flour. Using a sharp knife, make three parallel slits about ½-inch deep across the top of the dough.
  5. Bake with Lid: Cover the Dutch oven with its lid and place it in the cold oven. Turn the oven on and heat to 425°F. Once the oven reaches this temperature, bake for 30 minutes.
  6. Bake without Lid: Carefully remove the lid and continue baking for about 30 more minutes until the loaf is a deep golden brown with a crusty exterior.
  7. Cool: Using the parchment paper overhang, carefully lift the bread out of the pot and transfer it to a wire rack. Let the bread cool completely for about 2 hours before slicing and serving.

Notes

  • Allowing the dough to rest for 18-24 hours develops flavor and gluten structure despite the no-knead method.
  • Using a cast-iron Dutch oven traps steam, helping create a crusty exterior.
  • Make sure to score the loaf before baking to allow controlled expansion.
  • Letting the bread cool fully before slicing prevents a gummy texture inside.
  • Different beers may impart different subtle flavors; a light to medium-bodied beer works best.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/jeffs-no-knead-beer-bread-recipe/