Description
This No Knead Bread recipe offers a simple and hands-off approach to making a delicious homemade loaf with minimal effort. Using just a few basic ingredients, the dough requires no kneading, relying on a long rise and baking in a preheated Dutch oven to develop a crisp crust and tender crumb.
Ingredients
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons coarse sea salt
- 1/2 teaspoon active dry yeast (or instant yeast)
- 1 1/2 cups warm water (about 110°F)
Instructions
- Mix the dough: In a large mixing bowl, combine the flour, coarse sea salt, and yeast. Pour in the warm water and stir with a wooden spoon until the ingredients are fully combined and a sticky dough forms.
- First rise: Cover the bowl and let the dough rise at room temperature for 3-4 hours, or alternatively, refrigerate for up to 15 hours to develop flavor.
- Shape the dough: On a floured surface, scoop out the dough and shape it gently into a ball. Sprinkle a little flour on top, place the dough ball onto a piece of parchment paper, and cover with a dry kitchen towel.
- Second rise: Allow the dough to rise for 30 minutes more. Optionally, score the top with a bread lame or sharp knife to create a decorative pattern.
- Preheat the Dutch oven: Place an empty Dutch oven or cast iron pot with the lid on into the oven and preheat to 450°F to ensure the pot is hot for baking.
- Bake covered: Carefully uncover the dough and lift it on the parchment paper into the hot pot. Cover with the lid and bake for 30 minutes.
- Bake uncovered: Remove the lid and continue baking the bread uncovered for about 15 minutes more, until the crust is golden brown and crispy.
- Cool the bread: Remove the bread from the oven and transfer it to a wire cooling rack to cool completely before slicing.
- Storage: Store the cooled bread in an open paper bag at room temperature for up to 1 week to retain its crusty texture.
Notes
- Using warm water around 110°F helps activate the yeast effectively.
- The long rising time develops flavor without manual kneading.
- Preheating the Dutch oven ensures a steamy environment for a crispy crust.
- Scoring the dough is optional but helps control how the bread expands during baking.
- For best texture, allow the bread to cool completely before slicing.
