No-Knead Rustic Bread
I am so glad I finally tried making a loaf of this easy no-knead rustic bread recipe I found on Simply Scratch! This bread was SO easy to make! Throw a few ingredients together, mix until combined, then cover with plastic wrap and place on the counter for 18-24 hours. When ready to bake, roll the dough into a ball and place it in a HOT Dutch oven, and bake. That’s it! No kneading. No rising. The bread finished baking right after my kids got home from school, and they ate warm slices slathered with butter as their after-school snack, and deemed it delicious and blog-worthy! I had a warm slice and thought it was tasty, flavorful, and had a nice crust. I taught my daughter how to prepare a batch for tomorrow night’s dinner, and she did a great job–I have no doubt her loaf will turn out tasty too.
No-Knead Rustic Bread
Ingredients:
- 3 cups bread flour
- 1½ tsp kosher salt
- ¾ tsp active dry yeast
- 1½ cups WARM water
How to Make No-Knead Rustic Bread
THE DAY BEFORE
In a large mixing bowl, combine the flour, salt, and yeast. Add the warm water and use a rubber spatula to mix.
Cover the bowl tightly with plastic wrap and allow it to rest on your counter undisturbed for 18 to 24 hours.
THE DAY OF
Place a round Dutch oven, along with a tight-fitting lid, on the lowest rack of your oven.
Preheat the oven (with the Dutch oven & lid inside) to 450 degrees–about 20 minutes.
Dust the top of the dough with a few tablespoons of flour because it will be wet.
Use a rubber spatula to scrape the sides of the dough & bowl, working your way around and underneath.
With a floured hand, lift the dough and shape it into a ball.
Use oven mitts to remove the Dutch oven lid, then carefully place the balled loaf into the hot Dutch oven (seam side down). Using mitts, replace the HOT lid, and slide the pot with the bread back into your oven. Bake for 30 minutes.
Remove the lid and continue baking the bread for 15 minutes or until the top of the loaf is golden brown and crusty.
Carefully remove the bread from the Dutch oven; it should come out easily. Place it on a wire cooling rack to cool completely before slicing. Enjoy!
Ingredients
- 3 cups bread flour
- 1½ tsp kosher salt
- ¾ tsp active dry yeast
- 1½ cups WARM water
Instructions
THE DAY BEFORE:
- In a large mixing bowl, combine the flour, salt, and yeast.Â
- Add the warm water and use a rubber spatula to mix.Â
- Cover the bowl tightly with plastic wrap and allow it to rest on your counter undisturbed for 18 to 24 hours.
THE DAY OF:
- Place a round Dutch oven, along with a tight-fitting lid, on the lowest rack of your oven.Â
- Preheat the oven (with the Dutch oven & lid inside) to 450 degrees - about 20 minutes.
- Dust the top of the dough with a few tablespoons of flour because it will be wet.Â
- Use a rubber spatula to scrape the sides of the dough & bowl, working your way around and underneath.
- With a floured hand, lift the dough and shape it into a ball.
- Use oven mitts to remove the Dutch oven lid, then carefully place the balled loaf into the HOT Dutch oven (seam side down). Using mitts, replace the HOT lid and slide the pot with the bread back into your oven.Â
- Bake for 30 minutes.
- Remove the lid and continue baking the bread for 15 minutes or until the top of the loaf is golden brown and crusty.
- Carefully remove the bread from the Dutch oven (it should come out easily), and place it on a wire cooling rack to cool completely before slicing. Enjoy!
Crusty, and chewy…the bread looks awesome, Pam.
I love rustic bread and this looks awesome Pam!
Sounds interesting. Have a good week Diane
I like no-knead bread recipes. Looks delicious.
Looks great! Any problems with sticking to the lid or the dutch oven?
No sticking to the bottom of the Dutch oven and mine was large enough that the top of the bread didn’t touch the lid. Hope this helps.
Pam
Really spectacular, fantastic, super fluffy ….. it looks delicious, perfect. I love. It’s been a while since I made bread, you encourage me to bake. Thank you Pam….
Regards since Spain…
Easy and delicious! What could be better than that? And, of course, you get the delicious aroma of fresh bread baking. It’s the best of all worlds! It’s great that you’ve taught your children so much about cooking and baking, too. They’ll never be the dummies existing on ramen.
There’s very little better in this world than warm homemade bread! I could eat this whole loaf.