All too often we witness our freshly baked no knead bread vanish before it’s barely had a chance to cool. Baking multiple loaves helps mitigate this “problem”, but as Joe Valencic found, so does increasing the size of the loaves.

Joe adjusted the ingredients to fully utilize the capacity of the cloche oblong clay baker with the resultant loaf being 50% larger than the basic recipe. This also accomplished another of Joe’s objectives, which was to produce a loaf size better suited to making sandwiches.

Of course you don’t have to use an oblong cloche to try this. Most vessels used for no knead baking will likely accommodate this larger loaf.

This recipe is for a no knead craisin bread but you can leave out the extra ingredient and just go with the flour, salt, yeast and water for the basic recipe or the starting point for your own favorite creation.

Joe’s pictures surely attest to the great results he enjoys. I’ve simply cut and pasted the following from his email…

Craisin No-Knead (over-sized)

24 oz. Unbleached all purpose flour (my preference)
3 teaspoons salt
1/2 teaspoon SAF Instant Yeast (or any instant yeast)
19-1/2 oz warm water
1/2 Cup Craisins
1/2 Cup Raisins
1/2 Cup Shelled sunflower seeds (unsalted)

Blend dry ingredients until thoroughly mixed. Add Craisins, Raisins and seeds and blend into dry ingredients. Add water and thoroughly blend until all dry flour is incorporated. Cover and let sit for 12 hours.

Line a 12″ x 4″ x 3″ deep basket (I use a wicker basket I found at a thrift store) with parchment paper, forming it deep to the bottom and sides with 3″ of paper hanging over the long sides,  then spray the paper with oil or cooking spray. This keeps the dough from sticking to the paper, which I learned firsthand the hard way. Flour your work surface and pour/scrape the mixture onto it, then dust the top of the dough with flour. Flour your hands then proceed to fold the dough onto itself a few times, ultimately shaping it like a long loaf just slightly shorter than your proofing basket. Place the dough into the basket with the seam side down, cover and allow to double in size about 1 hour.

About 30 minutes before the proofing is completed, preheat the oven to 450 F with your La Cloche oblong cooker in it. When the proofing is complete, remove the cover from the La Cloche and place the loaf into the cooker with the parchment paper used as a cradle. Fold the parchment to the inside and replace the cover.

Bake covered for 30 minutes, then remove cover and bake an additional 15-20 minutes depending on how dark you like the top of the loaf to be. Immediately remove the loaf using the parchment as a cradle an place on a raised wire rack to cool. With your oven gloves you can handle the bread and remove the parchment paper for cooling.

Note: Handling of this oversized dough is not for the timid.

The Dry Ingredients

The dry ingredients

With water added and ready for long proof

With water added and ready for long proof

Compared to regular size loaf

Compared to regular size loaf

See also Joe’s hamburger buns.

29 thoughts on “Increasing Your No Knead Recipes

  1. Gwen

    Eric: I would like to double some of the no knead sourdough variations. Do I just double the dough and bake at a lower other oven temp and extend the bake time? Or will I need to adjust the liquid in the recipe. Can the oblong and round la Cloches handle a double recipe?
    Thanks!

    • Yes, no, and I don’t think so.

      Yes, double everything and bake a bit longer at a lower temp (just take a guess on the specifics). No, no need to adjust the liquid.

      I think doubling the recipe might be pretty tight, if not too much, for the oblong cloche. 1 1/2 times works but almost fills it.

  2. Susan

    Hi – yes the yeast was good (new from King Arthur Flour and kept in freezer as they suggested). It never rose in the proofing basket, but it did rise in the oven (long baker). It came out tasting wonderful, but the loaf is very heavy. But it’s dense and chewy, which is nice, just not what I hoped for. I love the pictures on the web site of the hole – ly loafs, but I never get that. I made another loaf yesterday. It also did not rise in the proofing basket, but did rise in the oven. Just like before. I’m using 1/2 organic white wheat (KAF) and a T of vital gluten for each cup of whole wheat. Thank you for your help! (I’ve got the pizza dough in the fridge right now). I burned up my Kitchen Aid mixer making my first batch of dough, so I’ve had to go to No Knead.

  3. The 12 hour rest is at room temperature.

    Are you sure your yeast is good?

  4. Susan

    I apologize for such a basic question, but I’m new at this and I have just had my first loaf finish the 12 hour rest. It’s not rising in the proof basket and I’m wondering if I did something wrong.

    Is the 12 hour rest at room temperature or in the refrigerator?

  5. Frank

    By the way I am glad I stumbled on your site.

  6. Frank

    I just made 2 loaves of all rye no knead bread.I cheated and adde 1tablespoon gluten for every cup of flour .Puit the resulting dough in to my new lacloche man Was it good.

  7. Bev Krastel

    Thanks Dorothy for your input about the KNB bread. I’m going to try whole wheat and flax seed ( ground ) and see how that works. I will let you know if it turns out ok. Bev

  8. Dorothy Chan

    Hi Bev,
    I have made a loaf once with half rye flour and half whole wheat. The result is a rather small loaf and it is very dense. I guess it is because the rye flour and whole wheat flour is much heavier.

  9. sharon ellis

    Hi all, am wondering if I can take the Basic White Bread Recipe and make a jalepeno cheese bread out of it. I love this bread recipe and first time baking it, it turned out great! I have been looking at other jalepeno recipes and some call for semonila flour. Please advise. Thanks :)
    SHARON

  10. Bev Krastel

    Hello bread makers, my question to you all is has anyone tried to make a loaf of all grain with the NKB?? I am a diabetic and I am told to eat grain bread and not white. Thanks Bev.

  11. That’s interesting, Dorothy. Thanks for the info.

  12. Dorothy Chan

    Hi Eric,
    Milk bread is a European styled white bread. The texture is a lot chewier than the North American white bread that you get in the supermarkets, such as Wonderbread. The milk bread usually comes in a square loaf and makes excellent sandwiches, toasted or otherwise. I think if you substitute milk with water, it might do. I’m only guessing. Haven’t tried it out.

  13. Hi Jeff,

    I haven’t worked with the above recipe. Hopefully Joe will see this and chime in.

  14. Jeff B.

    Eric/Joe, do you think the 19 1/2 ounces of water would be about right for use in increasing the other NK recipes? The reason I ask is that the text above mentions what seems to be a pretty stiff dough. And my NK doughs tend to be pretty wet after mixing. Maybe the water needs to be increased a little? Or maybe I am just reading it wrong.

    I’m looking to make better use of my La Cloche Oblong as well.

  15. What is milk bread? How is it normally made?

  16. Isaac Mensah

    Looking for a no knead recipe fpr making Milk Bread. Any thoughts??

  17. Shereen

    I was wondering if there was anything that I would need to do if I wanted to double the Sourdough No Knead recipe?

    Do I need to change any of the times.. rise… bake with lid … bake without Lid???

    Thanks

  18. Ben

    I agree with Paula’s first post. I’d love to have a scale, but don’t presently. I greatly appreciate when recipes are listed in cups and weight, though I know I need to get a scale for more consistent results.

  19. Paula

    I love the whisk! I bought that and the La Cloche round baker the first week I was perusing here.

    I will shoot you an email for the recipe.

  20. Paua,

    I started out with no scale and had problems with consistency. If you can, get one from Eric. The one he sells is a good one.

    You will wonder how you got along without it. I use it for postage, other foods as well as baking.

    BTW, I put off buying his Swedish dough whisk for quite a while and finally got it a couple of weeks ago. I use it constantly now. I use it to stir almost anything I am doing, fruit butters, cake mixes, etc. Beats getting out my mixer with the attendant cleanup!

    If you will email me at oldcampcook(at)yahoo(dot)com, I will be happy to send you my Basic bread recipe. I mix it with the whisk, cover the bowl and refrigerate it overnight. Shape and pan (I make a lot of loaf breads)

  21. Paula

    Bob,

    I have never used a food scale, hence my question. Another gadget I have to have, I guess!

    At least bread-baking doesn’t seem to require the same level of precision as pastry-baking, which is one reason I prefer it. But I hate to give Eric more work, so I will either get a scale or find a quick weight-to-cups conversion guide to keep handy.

    Which of the recipes here do you make most often? I’m new here and have made only the white and whole wheat versions of the no-knead bread, but I’m planning the craisin one for Thanksgiving.

  22. Paula,
    I was going the other way and ask Eric to start using grams also. I am too lazy to reach under my scale to flip the little switch!

    Seriously, the reason why most up to date recipes use weight instead of volume is because of the vast difference in the way the flour is put into the measuring cup.

    As an experiment, if you have a scale, scoop and level the flour and weigh it.
    Now, use a spoon to shake the flour into your measuring cup and weigh it. Now, stir the flour and sprinkle it into the measuring cup and weigh it. Now sift the flour and do the same.

    I think you will find that each method gives you a different weight.

    I have converted most of my recipes over to weights and I have found that for MY recipes, 135 grams work out perfectly. And it is sure faster to weigh out 810 grams on the scale than to measure out each cup.

  23. Paula

    So 24 oz. of flour would be about 5 cups? It would be helpful if you’d include the cup measurements along with ounces. This recipe looks like the perfect bread to take to our Thanksgiving celebration. I will make a trial version this weekend. Thanks for the wonderful recipes!

  24. Hi Jacob,

    I gather you don’t have problems with the regular sized loaf?

    For a larger volume of dough, you may have to lower the temp and increase the time. This is where an instant read thermometer comes in particularly handy. If the middle hasn’t reached 195-205 (in there somewhere), it’s not done.

    Also, be sure you’re letting it cool completely before slicing. It’s finishing baking while it’s cooling.

  25. Jacob V

    I have been trying to increase my recipe but… I’m having trouble with my the bread staying sticky in the middle, it gets a beautiful crust but the inside seems not entirely cooked. It’s edible but it’s sticky, you can see it on the bread knife after cutting it. I have experimented with less and less water in the recipe, my last batch had 5 cups of flour (4 white and 1 a blend of several flours) with 2 cups of water (1 tsp salt and 1/2 tsp yeast) but still the same results. I bake the whole thing in my new oblong la cloche at F450 (any hotter an it burns) for 30 min covered and 20-30 min uncoverd….
    Any suggestions…?
    thanks Jacob V.

  26. Ron

    Try baking at 475 F 30 min. with the lid on and 20 min. with the lid off

  27. Paul

    this is kind of a side question for anyone i have made many no knead breads recently but i cant seem to get a good hard crust could it be my oven or am i not cooking it long enough. PS i have so enjoyed this whole site from december 2006 to now .

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