Description
A simple, fuss-free no knead bread that yields a rustic, artisan-style loaf with a crispy crust and chewy interior, perfect for any night of the week.
Ingredients
Units
Scale
Main Ingredients
- 3 cups all-purpose flour (Can also use bread flour for a chewier crumb.)
- 1.25 cups room temperature water (Not too hot to kill the yeast.)
- 1.25 teaspoons salt (Essential for flavor.)
- 0.25 teaspoon yeast (Active dry or instant yeast works.)
Instructions
Mixing and Rising
- Mix flour, salt, and yeast in a large bowl. Pour in water and stir until no dry flour remains.
- Cover the bowl with a lid, plastic wrap, or a damp towel, and let it sit for 12 to 18 hours at room temperature.
Shaping the Dough
- Flour your counter generously. Turn out the dough and fold it over itself a few times.
- Shape it into a round by tucking the edges under and let it rest for 30 to 60 minutes.
Preheating and Baking
- Preheat your Dutch oven at 450°F for at least 30 minutes.
- Carefully place the dough into the hot pot, cover, and bake for 30 minutes.
- Remove the lid and bake for an additional 12 to 18 minutes until deep golden brown.
Cooling
- Remove the bread from the pot and let it cool for at least 45 minutes before slicing.
Notes
If you don’t have a Dutch oven, you can use other steam-trapping methods such as a heavy oven-safe pot or by adding water to a tray in the oven. Ensure bread cools completely before storing to avoid moisture buildup.
- Prep Time: 10 minutes
- Cook Time: 42 minutes
- Category: bread, Snack
- Cuisine: American, Bakery
Nutrition
- Calories: 120
- Sodium: 200
- Fat: 0.5
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
