No Knead Crusty Bread
A simple recipe for rustic, artisan-style bread made effortlessly in a Dutch oven with minimal effort and just a few ingredients.
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 1.5 teaspoons salt
- 0.5 teaspoon instant yeast
- 1.5 cups warm water (about 110°F)
- Optional: cornmeal (for dusting) Use for dusting the Dutch oven
Instructions
Preparation
- In a large mixing bowl, combine the flour, salt, and instant yeast. Stir until evenly mixed.
- Pour in the warm water, using a wooden spoon or spatula to mix until a shaggy dough forms.
- Cover the bowl with plastic wrap or a kitchen towel and let it rest at room temperature for 12-18 hours.
- Once combined, the dough should have doubled in size and be dotted with bubbles. Turn it out onto a lightly floured surface.
- Shape it gently into a ball, handling it with care to retain the air bubbles.
Baking
- Transfer the dough onto parchment paper or a floured surface, cover it with a towel, and let it rest for about 30 minutes.
- Preheat your oven to 450°F (232°C) during this time.
- Carefully remove the preheated Dutch oven and lift the parchment with the dough into it. Cover with the lid and bake for 30 minutes.
- After 30 minutes, remove the lid and bake for another 15-20 minutes until the bread is golden brown.
- Once done, transfer the bread to a wire rack to cool completely before slicing.
Notes
Use a kitchen scale for precise measurements, especially for flour. If your kitchen is cool, consider placing the dough in a slightly warm oven for the rising period. Dust your dough and surface lightly with flour to prevent sticking. For a more flavorful crust, try adding herbs or garlic powder to the dry ingredients. Don’t rush the cooling process; let it cool on a wire rack to avoid a gummy texture.