No-Knead Buttermilk Bread

This tender buttermilk bread requires no kneading at all—just a cast-iron Dutch oven.

One of the main benefits of baking with cast-iron is that it gives bread a crisp and golden crust. For the best caramelization and oven spring (the initial burst of rising that occurs in the first few minutes of baking), preheat the pan in the oven so it is hot when you add the dough. The Dutch oven will trap steam and heat, creating a professional-looking loaf with hardly any effort. If you aren't sure whether the bread is done baking, use a thermometer to check the internal temperature. Cool completely before slicing for a perfectly airy, crusty result.

What Is No-Knead Bread?

While classic bread recipes can be intimidating to novice bakers, the no-knead method of making bread requires very little hands-on effort, and can result in an equally delicious, crusty loaf as its more labor-intensive counterpart. Popularized by Jim Lahey of Sullivan Street Bakery and later by Mark Bittman of The New York Times, this method relies on a long fermentation time and dough with a high hydration for bread with a thick crust and tender interior.

Ingredients for No-Knead Buttermilk Bread

This flavorful no-knead bread showcases buttermilk for a slight tanginess. To make it, you'll need:

• Bread flour: A high-protein flour that helps promote gluten development and a crusty, chewy loaf.
• Kosher salt: Strengthens gluten structure and enhances the flavor of the bread.
• Active dry yeast: Leavening agent to help give the bread its rise by creating carbon dioxide gas.
• Water: Activates the yeast and hydrates the flour.
• Whole buttermilk: Adds richness and a subtle tanginess to the bread.
• Fine yellow cornmeal: For sprinkling to prevent sticking and add a slight crunch to the crust.
  

How To Make No-Knead Buttermilk Bread

With minimal effort and a few basic ingredients, you too can master making bread at home. A slow fermentation process handles most of the work for you, helping to develop flavor and strengthen the gluten network in the dough over time. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Combine dry ingredients: Stir together flour, salt, and yeast in a large bowl.
• Step 2. Add liquids, and mix: Add water and buttermilk. Use your hand to combine just until no dry bits of flour remain.
• Step 3. Rest dough: Cover bowl with plastic wrap; let stand 12 to 18 hours.
• Step 4. Shape dough: Turn out onto a well-floured work surface. Shape into a ball by folding edges in to center, incorporating as little flour as possible. Turn seam side down onto a clean surface.
• Step 5. Twist the bottom of the dough ball: Sprinkle top with flour. Use a dough scraper to pull the dough across the surface, rotating to form a taut ball. Coat with flour.
• Step 6. Let dough rise: Line an 8-inch proofing basket or bowl with a linen or cotton towel. Dust with flour and sprinkle with cornmeal. Invert dough into prepared bowl, placing seam side up. Cover and let stand until doubled in size, 1 to 2 hours.
• Step 7. Prepare oven and Dutch oven: Preheat oven to 500°F with rack in lower third position. Place a cast-iron Dutch oven with lid inside for about 20 minutes.
• Step 8. Move dough to Dutch oven, and bake: Remove Dutch oven from oven. Carefully invert dough ball onto a piece of parchment paper. Transfer into Dutch oven. With a sharp knife, cut three slits in the top of the loaf. Reduce oven temperature to 450°F. Bake, covered, about 25 minutes. Remove lid. Continue baking until golden brown and the internal temperature reaches 205°F. Transfer to a wire rack; cool 1 hour.

Tips for the Best No-Knead Buttermilk Bread

For the best no-knead bread, keep these tips in mind:

• Quality ingredients: Opt for good quality bread flour with a high protein content and fresh, whole buttermilk for the best flavor and texture.
• Measure accurately: Use a scale or spoon and level your flour for consistent results.
• Give it time: The longer the dough has to ferment, the more flavor and the better the texture will be.
• Don't work in flour: While this dough might seem loose, folding will help it develop gluten and gain structure. Avoid adding too much flour to the dough while working with it to avoid creating a more dense result.
• Handle gently: A gentle hand when folding and transferring the dough to the Dutch oven can keep it from deflating.
• Line the Dutch oven: To help lower and lift the bread in and out of the Dutch oven, use a parchment paper sling.
• Cool completely: While warm bread is hard to resist, let the dough cool before cutting for the fluffiest crumb.

Why Dutch Ovens Are the Perfect Vessels for No-Knead Bread

Using a Dutch oven is a great way to create professional-looking loaves every time. Here are a few reasons why Dutch ovens create a superior result:

• Shaping: The enclosed space inside a Dutch oven helps shape the rising dough as it bakes.
• Traps steam: During the initial stages of baking, the covered vessel allows the dough to expand as much as possible before the crust sets.
• Prevents cracks: This steam helps prevent the crust from setting and splitting as the bread continues to expand.
• Heat retention: When preheated, Dutch ovens help create a thick, crusty exterior on the bread and promote the best oven spring, mimicking the heat of a professional bread oven.

Do I Need a Dutch Oven for No-Knead Bread?

Dutch ovens can help create crusty, gorgeous loaves of no-knead bread, but they aren't strictly necessary if you don't have one (or if yours is busy cooking up the rest of your meal).

Dutch ovens can be substituted with any oven-safe pot with a lid, a cast iron skillet covered with foil, or a covered baking dish. For doughs that hold their shape, loaves can be transferred to a baking stone or pizza stone using a parchment paper sling with good results. A pan of hot water or ice cubes thrown into the bottom of the oven can help create steam for the first portion of baking, mimicking the steam trapped by a Dutch oven.

Can I Add Mix-ins to No-Knead Buttermilk Bread?

Once you get this no-knead bread technique down, you can play around with flavorings and mix-ins for a customized loaf:

• Herbs: Add minced rosemary, thyme, or sage for an earthy note and flecks of color.
• Cheese: Fold in grated cheese, including sharp Cheddar, Gruyère, or Parmesan before baking for a cheesy touch.
• Nuts: Work in chopped walnuts, pecans, or almonds for a nutty crunch.
• Seeds: Add sunflower, pumpkin, or sesame seeds for a unique flavor.
• Dried fruits: Raisins, currants, chopped apricots, dried cranberries, and more can add a fruity sweetness.
• Spice: Cinnamon, nutmeg, cardamom, or other preferred spices can add warmth and depth.
• Garlic: Minced garlic can add a savory bite.
• Citrus: Add orange or lemon zest for a citrusy freshness.
• Other mix-ins: Diced jalapeños, olives, crispy bacon, and more can be added for additional flavor.

How To Store No-Knead Buttermilk Bread

Store no-knead bread for up to 2 days at room temperature in a bread bag or bread box. You can also freeze the bread, ideally sliced (for quick thawing), for up to 3 months for longer storage. Pull out slices and toast as needed.

More Yeasted Bread Recipes You'll Love

The more you delve into the world of yeasted breads, the more types you'll want to conquer. These sweet and savory breads are always crowd-pleasers, and definitely worth a try:

• Make-Ahead Yeast Rolls
• Sausage Bread
• Sweet Potato Rolls
• Cloverleaf Rolls
• Parker House Rolls
• Cherry-Pecan Swirl Bread
• Citrus Pull-Apart Bread
• Hot Cross Buns

Editorial contributions by Katie Rosenhouse.