Description
This Classic No-Knead Bread recipe delivers a crusty, artisan-style loaf with minimal effort. Using simple ingredients and a long fermentation period, it produces a flavorful, chewy bread with a golden crust baked perfectly in a Dutch oven. Perfect for home bakers seeking an easy yet impressive homemade bread.
Ingredients
Scale
Main Ingredients
- 3 cups all-purpose flour (plus extra for dusting)
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant or active dry yeast
- 1 1/2 cups warm water (about 110°F)
Optional
- Cornmeal or additional flour for dusting (optional)
Instructions
- Mix Ingredients: In a large bowl, whisk together the flour, salt, and yeast. Add the warm water and stir with a wooden spoon or spatula until a shaggy dough forms.
- First Rise: Cover the bowl tightly with plastic wrap or a clean towel and let it sit at room temperature for 12 to 18 hours, until the dough is bubbly and has doubled in size.
- Preheat Oven and Dutch Oven: Place a Dutch oven with its lid in the oven and preheat to 450°F (230°C) for at least 30 minutes to ensure it is thoroughly heated.
- Shape Dough: Turn the dough out onto a well-floured surface. With floured hands, fold the edges toward the center to form a ball. Let it rest on a piece of parchment paper for 30 minutes, covered lightly with a towel.
- Bake Covered: Carefully remove the hot Dutch oven from the oven and use the parchment paper to lower the dough into the pot. Cover with the lid and bake for 30 minutes.
- Bake Uncovered: Remove the lid and bake for an additional 12 to 15 minutes, or until the crust is deep golden brown.
- Cool: Transfer the bread to a wire rack and let cool for at least 30 minutes before slicing to allow the crumb to set.
Notes
- The no-knead bread’s chewy texture results from the long fermentation time.
- For added flavor, mix in herbs, olives, or shredded cheese before the first rise.
- Store the bread in a paper bag at room temperature, where it keeps fresh for up to 3 days.
