NO KNEAD crusty bread

Prep Time: 10 minutes
Rise Time: 12–18 hours
Bake Time: 45 minutes
Total Time: ~13 hours (mostly hands-off)
Servings: 1 large round loaf (8–10 slices)
Difficulty: ★☆☆☆☆ (Super Easy)
Category: Bread | Artisan Baking
Cuisine: European | Rustic

 Introduction

Craving fresh, bakery-style artisan bread but don’t have the time—or desire—to knead dough for 20 minutes? This No-Knead Crusty Bread is your new best friend.

Using just 4 simple ingredients, this bread delivers that crackly crust and tender, holey crumb that looks (and tastes) like it came from a professional bakery. And the best part? You don’t need a mixer or any kneading at all.

Mix the dough in 5 minutes the night before, let it rest overnight, and bake in the morning for the ultimate low-effort, high-reward homemade bread.

 Ingredients

You’ll be amazed how far a few basics can take you:

• 3 cups (375g) all-purpose flour (or bread flour for extra chew)

• 1½ tsp salt

• ½ tsp instant yeast (or active dry yeast)

• 1½ cups (360ml) lukewarm water

Optional:

• 1 tsp sugar or honey (to help jumpstart yeast, especially in colder kitchens)

• Cornmeal or flour (for dusting)

 Equipment You’ll Need

• Large mixing bowl

• Wooden spoon or spatula

• Plastic wrap or reusable cover

• Parchment paper

• Dutch oven or heavy lidded pot (at least 5 qt size)

 Time Breakdown

 Step-by-Step Instructions

 Mix the Dough (5 Minutes)

In a large bowl, whisk together:

• 3 cups flour

• 1½ tsp salt

• ½ tsp yeast

Pour in 1½ cups of warm water (around 100–110°F) and stir with a wooden spoon until a shaggy, sticky dough forms.

 Tip: It should look rough and loose — this is perfect. Don’t add more flour.

Cover the bowl tightly with plastic wrap or a lid and let it rest at room temperature for 12 to 18 hours.

 First Rise (12–18 Hours)

Let the dough sit overnight, untouched. During this time, the yeast ferments slowly, creating air bubbles and developing flavor.

By morning, your dough will be:

• Puffy

• Doubled or tripled in size

• Covered in bubbles and very soft

 Shape the Dough

1. Lightly flour a work surface.

2. Gently turn the dough out (don’t punch it down!).

3. With floured hands or a bench scraper, shape it loosely into a round or oval ball.

4. Place it on a piece of parchment paper dusted with flour or cornmeal.

Cover with a towel and let rise for another 30–60 minutes.

 Tip: While it rises, preheat your oven and Dutch oven!

 Preheat the Oven

Place your Dutch oven (with the lid on) inside your oven and preheat to 450°F (230°C) for at least 30 minutes.

This ensures the pot is scorching hot—key for creating steam and a crackly crust.

 Bake the Bread

1. When ready to bake, carefully remove the hot Dutch oven.

2. Use the parchment paper to lift the dough and place it directly into the pot.

3. Cover and bake for 30 minutes.

4. Uncover and bake for an additional 10–15 minutes, until the crust is deep golden brown.

The bread should sound hollow when tapped and register 200–210°F internally.

 Cool Before Slicing

Resist the temptation to slice it immediately! Let your loaf rest on a wire rack for 30–60 minutes. This allows the steam inside to finish the baking process and keeps the texture perfect.

 Serving Suggestions

This no-knead crusty bread is incredibly versatile. Try it with:

• Olive oil & balsamic dip

• Soups & stews

• Toast with butter or jam

• Sandwiches or paninis

• Cheese boards or charcuterie

 Storage Tips

• Store loosely wrapped in a paper bag at room temp for 2–3 days.

• To re-crisp the crust, bake at 350°F for 5–10 minutes.

• Freeze for up to 3 months: wrap tightly in foil or freezer bags.

 Nutrition (Per Slice, Approx. 1/10 Loaf)

May vary depending on flour type and portion size.