Description
This rustic No-Knead Bread delivers a crisp golden crust and soft, airy crumb—all with just four ingredients and no kneading. Perfect for beginners and seasoned bakers alike, this slow-risen loaf transforms your kitchen into an artisan bakery.
Ingredients
Scale
- 1 ½ cups (370 ml) warm water
- 2 tablespoons (10 g) dry yeast
- 4 cups (500 g) all-purpose flour
- 1 teaspoon salt
Instructions
- In a large mixing bowl, combine warm water and yeast. Let it sit for 5–10 minutes until foamy.
- Add flour and salt. Stir with a spoon until a shaggy, sticky dough forms.
- Cover the bowl with plastic wrap or a clean towel. Let the dough rise at room temperature for 12–18 hours, until doubled in size and bubbly.
- Turn dough out onto a floured surface. Fold it over itself a few times and shape into a round loaf. Let it rest for 30–45 minutes.
- While the dough rests, place a Dutch oven (or heavy pot with lid) in the oven and preheat to 450°F (230°C).
- Carefully place the dough into the hot Dutch oven. Cover and bake for 30 minutes.
- Remove the lid and bake for another 10–15 minutes until the crust is deep golden brown.
- Remove the bread and cool on a wire rack for at least 30 minutes before slicing.
Notes
- Flour Type: You can use bread flour for a slightly chewier texture.
- Add-Ins: Try mixing in rosemary, garlic, olives, or seeds for variation.
- No Dutch Oven? Use any oven-safe pot with a tight-fitting lid or create a steam bath with a tray of hot water on the bottom rack.
- Don’t rush the rise: A long fermentation gives the best flavor and texture—overnight is ideal.
- Prep Time: 10 minutes
- 12–18 hours:
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: European-inspired