Simple no-knead bread

4 ingredients + 24 hours + hot Dutch oven = 1 loaf of crusty, rustic bread.

I literally bought a loaf of bread that looked exactly like this. But this no-knead bread is a million times more delicious. Plus, what could be better than the smell of baking bread at home?

Answer: Nothing.

The dough is crispy and there are also small air bubbles on the outside. The inside is soft and chewy, and I can’t wait to slather it with butter and jam.

Do you have 24 hours? Do you make this rustic bread or ciabatta?

To make this rustic bread, you will need:

Unbleached all-purpose flour – has more protein than all-purpose flour and has a better texture and chewiness. Kosher Salt – Enhances the flavor of recipes. Active Dry Yeast – Adds flavor and helps baked goods rise. Warm water – Should be approximately 110-115°F (or 43-46°C).

Combine dry ingredients:

First, measure out 3 cups of all-purpose flour (Why Bread Flour? See next step), 1-1/2 teaspoons of kosher or sea salt, and 3/4 teaspoon of active dry yeast into a large mixing bowl. Then whisk to combine.

What is the difference between all-purpose flour and strong flour?

It all comes down to high protein. Protein content affects many aspects of flour and dough/dough, including water absorption, cohesion, viscoelasticity, dough strength, texture, bread volume, and crumb grain. ←I found out about it on bakerpedia.com. Usually (but not always) if the recipe is for something leavened with yeast (i.e. bread), you need to use bread flour. Recipes that are chemically leavened (baking powder or baking soda) require less protein and usually require all-purpose flour. For example, biscuits, cakes, cookies, etc.

What is the best way to dry flour?

Stir the flour quickly to make it a little fluffy. Spoon the flour into the measuring cup and level it out with a dull knife.

Make the dough:

Next, pour in the water and mix with a rubber spatula.

A fuzzy dough should start to form.

Continue until all the flour is incorporated.

Finally, cover the bowl tightly with plastic wrap and leave it on the counter for 18-24 hours. No more mixing, stirring, or kneading until tomorrow.

the next day:

Place a round Dutch oven (with lid) on the bottom rack of the oven. Next, preheat your oven (with the Dutch oven inside). 450℉ (232℃). I set the timer for 20 minutes from the beginning to make sure the pot warmed up properly.

Meanwhile, remove the plastic wrap.

The dough will be sticky, so sprinkle a few tablespoons of flour on top of the dough.

Next, use a rubber spatula to scrape around and down the sides of the dough.

Then, use floured hands to form it into a ball.

Then, using oven mitts, remove the Dutch oven and lid. Then carefully place the bread into the hot Dutch oven. The pan is still hot, so use mitts, replace the lid, and slide the covered pan back into the oven to bake for 30 minutes.

Enamel Dutch ovens don’t stick, so there’s no need to oil them.

After baking the bread for 30 minutes, remove the lid from the Dutch oven and continue baking for 15 to 20 minutes or until the outside is deep golden brown.

Then remove the bread and transfer to a wire rack to cool completely. The Dutch oven will be hot so the bread should not stick.

It’s pretty magical, I’m not going to lie.

Finally, once the rustic bread has cooled, use a bread knife to slice it before brushing with butter 😉

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enjoy! If you try this rustic bread recipe, please let me know! Take a photo and tag me on Twitter or Instagram!

This recipe was originally posted on March 13, 2019 and has been updated with clear and concise instructions, new photos, and helpful information.