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No-Knead Rustic Bread
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No-Knead Rustic Bread

NOTE: This recipe needs 18-24 hours of resting time
Course Breads and Muffins
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
NOTE: This recipe needs 18-24 hours of resting time 18 hours
Total Time 18 hours 50 minutes
Servings 10 slices
Author Pam - For the Love of Cooking / Original by Simply Scratch

Equipment

  • Large Bowl
  • Large Dutch oven
  • Wire Cooling Rack

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. 
  • 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), and place it on a wire cooling rack to cool completely before slicing. Enjoy!