Crusty No-Knead Bread
Coooking Temperature: 390°F / 200°C / Gas Mark 6
Calories: 10
Adjust Servings Here: 10 slices
Description
This no-knead bread needs just six ingredients, takes less than 5 minutes to combine, and 4 hours of proofing. Despite being no-knead, it has an amazing crust on the outside, yet a light and airy texture on the inside. The best part is that it looks absolutely gorgeous, and your guests won't believe you baked it.
Ingredients
- 500 g (4 cups) Bread flour or all-purpose flour
- 7 g (1 tsp) Salt
- 5 g (1½ tsp) Instant dry yeast
- 470 ml (2 cups) Water warm (110 F)
- 15 ml (1 tbsp) Olive oil
- 15 g (1 tbsp) Sugar
Instructions
Dough
- Dry ingredients - In a large bowl, combine flour and salt, and set aside.500 g Bread flour, 7 g Salt
- Wet ingredients - In a measuring cup or medium bowl, measure the warm water, add olive oil, sugar, and yeast. Combine well.5 g Instant dry yeast, 470 ml Water, 15 ml Olive oil, 15 g Sugar
- Combine the wet and dry ingredients - Add the yeast mixture to the flour mixture.
- Use a wooden spoon or spatula to combine the ingredients thoroughly, ensuring no dry flour remains on the bottom. This is a very wet dough, so avoid touching it with your hands.
- Cover the dough with a kitchen cloth (cotton towel) or plastic wrap. Leave at a warm room temperature for an hour. Then, place in the fridge for 4 to 6 hours, or up to 24 hours.
Shape
- Remove the dough from the fridge. Preheat the oven at 390°F / 200°C / Gas Mark 6
- Place an 8-quart cast-iron or Dutch oven with its lid in the oven for 30 minutes. I like to use my 6-quart Dutch oven because I like a taller loaf of bread. You can also use ceramic if you don't have cast iron.
- The dough will have tripled in size but will still be very soft, sticky, and elastic, with lots of air pockets.
- Dust your work surface generously with flour. Turn the dough onto the floured work surface. It is best to use a dough scraper or spatula when working with this dough.
- Using a plastic scraper, bring the dough together into a ball. Use flour on your hands and roll it around in the flour to prevent the dough from sticking to the work surface.
- Take a parchment paper and scrunch it into a ball. Then open it. Dust the parchment paper with enough flour to prevent sticking. Place the ball of dough onto the parchment paper.
- Place an inverted bowl over it while you wait for the cast-iron pan to heat up.
Bake
- Once 30 minutes are up, remove the cast-iron pan or Dutch oven from the oven. Pick up the dough with the parchment paper and lower it into the pan.
- Bake for 20 minutes covered, then remove the lid and continue baking for another 20 minutes uncovered. Or until it bursts and turns golden on top. It takes about 40 to 45 minutes to cook.
- Carefully remove the pan from the oven. Lift the bread out by lifting the parchment paper. Transfer the bread to a wire rack – this will prevent the bread from getting soggy on the bottom.
- Let the bread cool for at least 20 minutes before cutting into it.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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