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Three Days of 3 Grain Crusty Bread (No Knead)

A Hearty Bakery Style Crusty Bread Recipe

Most bread recipes require folding and kneading every hour for at least 2-3 hours before doing final proof and shaping. It truly is an art and fun to watch. As much as I’d love bread I do not have the time or patience no matter how delicious. Well okay my one exception might be if I’m having an Italian dish with red sauce. A crusty Italian bread is a must to get all that leftover saucy goodness.

So how do we fix such a dilemma?!? The answer: No Knead 3 day crusty bread. You mix the Ingredients and set it in the fridge overnight to develop its gluten (aka strength) as well as start fermenting a bit. The beauty is this recipe makes three loaves and you can bake them all at once after 12 hours or up to 72 hours. I like to bake one each day and compare the taste. Each day your bread will develop a more sourdough tang. You can of course bake all at once on any of the three days. You can also scale it down and make just 1 to 2 loaves. 

Below is a picture of the dough after the initial 2 hour proof before refrigerating for 12-72 hours. You can see the dough has begun to rise and bubble. The dough will collapse a bit in the fridge and that is totally fine. Note the longer its chills the more sourdough tang the dough develops.

This recipe is inspired by Jeff Hertzberg and Zoë François’ book Healthy Bread in Five Minutes a Day. I modified the flours and intents to include sourdough discard as well as different flour ratios (rye & spelt mix is my favorite). I hope you enjoy not only the bread but the bakery smells your kitchen will bring! 

Prep Time 14 mins
Rest Time 12 hrs
Total Time 12 hrs 14 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 450  F
Description

A delicious no knead multigrain bread that requires less than 15 minutes hands on time to make. Simple substitutions can be made to fit whatever whole grain flour you have in the kitchen.

Ingredients
  • 100 grams rye flour (can sub whole wheat flour)
  • 574 grams whole grain spelt flour (can sub whole wheat flour)
  • 240 grams bread flour
  • 20 grams discard (optional if you like more tang)
  • 1.5 tablespoons instant or active yeast (1.5 tb=18g table salt)
  • 3 1/4 cups water (room temperature plus a 1-2 tablepoons if dry)
Instructions
  1. 1
    In a large bowl, mix the dry ingredients before slowly adding in the water. Stir with a spatula until a shaggy mass forms. Cover and let rise for about 1.5-2 hours. It should have risen and bubbly. Place dough in the fridge for at least 12 hours or up to three days before proceeding. I place mine in a large plastic sealable container.
  2. 2
    When ready to bake cut ⅓ of the dough (roughly a pound). Place the dough on a well floured surface. It will be sticky. Do a few folds and shape into a loaf. You can simply fold each corner to the center and flip seem side down to form a ball.
  3. 3
    Place shaped dough on a piece of parchment paper and cover.
  4. 4
    Let the dough proof for 2 hours in a warm environment (75-80F) until it doubles in size. If you don’t have a proofer and have a colder house it may take up to 3 hours. I sometimes let my dough rise in the oven with the light on or place it in the microwave with a hot cup of water to create steam and warmth.
  5. 5
    Near end of rising time (last 30 minutes) place a pizza stone/steel or on a baking pan in the oven set to 450F.
  6. 6
    Once dough has proofed score the dough and carefully place dough on baking stone/pan. Bake for 20-25 minutes.
  7. 7
    Cool on cooling wrack and serve after 2 hours.
Keywords: Bread
Read it online: https://twinkletoestastings.com/recipe/three-days-of-3-grain-crusty-bread-no-knead/