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Crusty No-Knead Bread

Equipment

  • dutch oven

Ingredients

  • 3 cups bread flour or all purpose flour
  • 1 1/2 cups water, room temperature
  • 2 tbsp olive oil
  • 1 1/4 tsp salt
  • 1/4 tsp yeast (instant)

Instructions

  • Combine all ingredients in a large bowl and stir with a wooden spoon. I used a kitchen aid mixer with the dough hook attachment. Stir until soft and well mixed.
  • Cover the bowl with plastic wrap and let it stand at room temperature for 12-18 hours.
  • Flour your hands and a piece of parchment paper.
  • Coax dough out of the bowl and onto the floured paper.
  • With floured hands, fold the dough over itself about four times to form a round loaf.
  • Position it on the floured parchment seam-side down.
  • Sprinkle with flour and put a light towel over the loaf. Let rise for another two hours.
  • Position the oven rack in the centerof the oven.
  • Place a heavy dutch oven in the oven. Do not include the lid. Preheat oven to 500° F.
  • Remove dutch oven from oven. Reduce heat to 425° F.
  • Lift parchment paper and place dough (parchment paper and all) into dutch oven.
  • Place the lid on the pot and place back in the oven.
  • Bake for 30 minutes with the lid on. Remove the lid and bake for another 20 minutes.
  • Remove the bread and place it on a rack to cool before slicing.