No-knead Balloon Bread Recipe

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Adapted from Rose Levy Barenbaum - Bread Bible

Servings: 1 loaf


Cost per recipe $0.20 view details
  • half unbleached all-purpose half bread flour: 468 grams (about 3 cups)
  • room temperature water: 382 grams (1-1/2 cups plus 2 tablespoons /13 fluid ounces)
  • instant yeast: 0.8 grams/1/4 teaspoon
  • salt: 10 grams/1-2/3 teaspoons


  1. Mix together. Let stand overnight.
  2. When bread is this moist and sticky, for shaping you need to scrape it onto a well- floured surface, and lightly flour the top before patting it down gently. Then use a bench scraper to help lift it for shaping.
  3. Set the shaped dough on a coarse-weave towel sprinkled amply with bran. No need to sprinkle the top as it should have enough flour from the counter.
  4. Bread with 80% hydration will spread to about 8 1/2 inches and only rise to 2 inches when fully proofed and ready to bake. At 80 ̊F/26 ̊C. this takes 2 hours.
  5. On parchment paper transfer to a preheated dutch oven.
  6. Bake at 450 ̊F./230 ̊C for 20 minutes lid on, 10 minutes lid off; transfer to a baking sheet and bake for 10 minutes more. Then 5 minutes oven propped ajar a few inches, then 5 minutes oven off and door open.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 70g
Calories 41  
Calories from Fat 31 76%
Total Fat 3.49g 4%
Saturated Fat 2.15g 9%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 3890mg 162%
Potassium 56mg 2%
Total Carbs 1.6g 0%
Dietary Fiber 0.2g 1%
Sugars 0.05g 0%
Protein 1.19g 2%
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