No Knead Marathon Bread Recipe (vegan, nut-free) | The First Mess (2024)

FAQs

What is the point of no knead bread? ›

It's easy to see the appeal of the “no-knead” approach in bread baking: minimal effort produces maximum flavor. By simply mixing up your dough and giving it an extended rising period, you can enjoy gorgeous, golden loaves without having kneaded a thing.

Why is my bread dense: Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.

1 serving of marathon bread (Wegmans) contains 170 Calories. The macronutrient breakdown is 55% carbs, 31% fat, and 14% protein. This is a good source of vitamin a (15% of your Daily Value).

If the bottom of your Dutch oven isn't enamel-coated, it's best to use the parchment paper. Mine is enamel-coated, but I find it easier to keep the round shape of the dough if I just place it in the Dutch oven with the parchment paper. Whatever works fer ya!

Folding the bread a few times during its long fermentation helps move the yeast to find more food and to introduce a little more oxygen into their environment.

A failure to knead dough (unless you're working with a no-knead recipe) can lead to: Poor gluten development: When you don't knead bread, the gluten won't form properly. This can result in a lack of elasticity and strength, meaning your final product is likely to come out of the oven dense and heavy.

Unless you have a medical condition such as celiac disease, wheat allergy, or non-celiac gluten sensitivity, there is no need for you to avoid bread! In fact, bread can be included as part of a healthy, balanced diet every day – yes that is correct, every day!

In bread baking, the word proofing most commonly refers to the final rise dough undergoes, which takes place after being shaped into a loaf, and before it is baked. In practice, however, the words proof and fermentation are sometimes used interchangeably.

The high heat inside the Dutch oven brings the water inside the dough to evaporate. Because you have the lid on top, the steam is trapped inside and creates a hot and steamy environment. This helps your bread to stay moist and flexible so it can rise and expand easily.

What temperature do you bake bread at? ›

Pop the loaves into a 375º oven and bake for 30 to 35 minutes. The loaves should be golden brown. If you want to be sure they're baked through, use your thermometer to check the internal temperature of the bread. You're looking for about 185º.

By letting the flour to stay hydrated for an increasing amount of time, the gluten continues to form by itself, without the energy from hand kneading. This is a concept behind a step that sometimes bakers employ at the very beginning of the bread-making process, known with the technical term autolyse.

Perfectly proofed no-knead bread dough will have a bubbly top that is flat or slightly domed and stretches across the mouth of the bowl. If your dough has overproofed, it will have sunken in slightly.

The overworked dough will often feel tight and tough. This means that liquid molecules have been damaged and won't stretch properly, causing the bread to break and tear more easily. Conversely, a dough that is underworked will be harder to form into a ball shape.

When done correctly, stretching and folding sourdough will strengthen the gluten and gently incorporate air into the dough without the need for kneading. It will also give your sourdough loaf a lofty high rise and more open interior crumb.