No-Knead Bread: Overnight Campagne without Dutch Oven


You can bake no-knead campagne without a Dutch oven. This is the best no-knead bread recipe for baking artisan bread.


No Knead Bread?

I knew about overnight breads, which are fermented in the refrigerator slowly, but I was under the impression that they were somewhat troublesome. I liked the fact that this recipe ferments at room temperature, and that it can be made roughly without a lot of details.  Of course, the resulting bread is amazingly delicious like made by an artisan. However, there were a few things that I personally found troublesome, so I improved on them.

Why No Knead Bread Works

Without Dutch Oven

The New York Times recipe uses a Dutch oven. Do you need a thick pot to make no-knead bread?

No, you don’t. I use a thin pot. The thin pot can be used without preheating. The important thing is that you can put the whole thing in the oven. You don’t need a Dutch oven to bake no knead bread.

I recommend the GEO by Miyazaki Seisakusho, a Japanese product.

What Type of Flour to Use

What kind of flour do you use for no-knead bread?

No-knead bread slowly builds gluten. So it can be made with basically any flour, including all-purpose flour and 00 flour.

Tips for Easy Baking

For example, when you put the dough on the work table, it gets very dirty because of the high moisture content.

For that matter, I don’t even knead the dough on the worktable.  I didn’t want to have to wash more things.  If you use different containers for the second fermentation and baking, you will have more dishes to wash again. I hate washing dishes more than anything else in the world.

I also experimented a lot with the ratio of water. If the amount of water added to the weight of flour exceeds 85%, the batter becomes very sticky and difficult to rise when baked. Of course, they are delicious, but for the sake of the baked shape and ease of handling, I set the water content at 80% for this recipe.

To Make the Coup Open

When I first started baking hardbread, I had trouble getting the coups to open. I’ll write down some other tips I found, other than making nice coup.

When I first started baking hardbread, I had trouble getting the coups to open. I’ll write down some other tips I found, other than making nice coup.

One thing to do is to use a pot and cover it, as the recipe calls for. I use a thin metal pot without preheating it. This is to keep the temperature rise in the pot gentle and to keep the temperature at about 60 degrees Celsius, where the coup opens, for longer.

The other thing is to make sure that the gluten layer on the surface is well stretched. In the ” stroke” part of the molding procedure, make sure the surface is stretched tightly. If it becomes sticky, sprinkle flour as needed.

Because I want to eat it as soon as I wake up in the morning, I keep the secondary fermentation time short. Therefore, this process of stretching is quite important.

Try and Find the Best Recipe

If it does not form well, try reducing the amount of water. The recipe calls for 80% water, but if you reduce it to about 70%, it will be much easier to handle. Once you get used to handling the dough, you can gradually increase the amount of water. This is a trick you can do because it is a simple recipe.

This recipe includes a lot of tips and tricks I’ve found, and I’ve explained the procedure quite carefully. It may look tedious at first glance, but what I am doing is simpler than the NY TIMES recipe.

It’s really easy to bake a delicious campagne. The taste amazes me every time, wondering how it can be so easy and yet so delicious.

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No-Knead Bread: Overnight Campagne without Dutch Oven

This no-knead bread was introduced in the New York Times. I have arranged it for easy making. You can make great campagne easily!
Prep Time10 mins
Rest Before Cook12 hrs
Cook Time1 hr
Servings300 g wheat flour
  • wheat flour 300 g
  • water 240 g
  • salt 4 g
  • dry yeast 1 g
A thin pot that can be put whole in the oven (*1)
  • Put the flour, salt and dry yeast in a bowl and mix lightly.
  • Add the water.
  • Mix with a spatula until the dough is no longer powdery and comes together.
  • Cover with plastic wrap and let rise at room temperature (15-25℃) overnight or for about 12 hours. (*2)
Forming and secondary fermentation
  • When the dough has doubled in size and you can see many small bubbles on the surface, the first fermentation is complete.
  • Lay out a large cookie sheet and sprinkle 2 tablespoons of flour evenly over the surface.
  • Use a spatula to remove the fermented dough from the rim and bottom of the bowl.
  • Drop the dough into the center of a floured cookie sheet.
  • Lift the diagonal of the cookie sheet and gather the dough to the center, covering the sides with flour. Lift up the other side and repeat several times to gather the dough in the center. (*3)
  • Using your hands, bring the edges of the dough to the center and gather it into a circle.
  • Scoop the dough with both hands and lift it up.
  • Turn the dough over, smooth side up.
  • Shape the dough, keeping the smooth side up. From the top of the dough to the bottom, stroke the surface to make it round.
  • Holding the dough in one hand, use the other hand to move the remaining flour from the cookie sheet to the edge.
  • Place the dough in the center of the cookie sheet.
  • Sprinkle a thin layer of the remaining flour on the cookie sheet over the dough. Discard the rest.
  • Place the dough, along with the cookie sheet, into the pan.
  • Cover and let the dough ferment for about 30 minutes.
We recommend using a thin pan so that it can be easily heated up inside. If you don’t have a suitable one, you can also bake them in a pan, in a secondary fermentation, directly on a preheated baking sheet, covered with a large metal bowl.
If you are unsure about leaving it at room temperature, double the amount of dry yeast and let it ferment at room temperature for about an hour before putting it in the refrigerator.
Because of the high moisture content of the dough, if you use your hands, the dough will stick to your hands. Here, it is important to gather the dough to the center, but it is also important to sprinkle flour around it to make it easier to do the rest of the work.
Because of the high water content, the dough will stick to the knife if it is not oiled.
The coupe should be inserted with the tip of the knife. It will puff up nicely if it is placed at a 45-degree angle and about 1 cm deep.
For the bread in the photo, the croup should be placed at a 45-degree angle in the vertical direction.
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