Everyday No-Knead Crusty Bread
You don't need a heavy stand mixer or tired hands to produce a loaf with a shattering crust and a chewy, open crumb. The secret is patience and a hot, enclosed environment.
Mind the clock, not the work.
The long, slow rise is the engine of this recipe; do not rush the fermentation. Ensure your Dutch oven is fully preheated before the dough touches the pot.
- Dutch oven with lid
- large mixing bowl
- parchment paper
- sharp knife or razor
What goes in.
- 3 cupsall-purpose or bread flour
- 1 1/2 cupswarm water
- 1/2 tspinstant yeast
- 1 1/2 tspfine sea salt
Cooking in a covered vessel
Baking inside a heavy, lidded Dutch oven mimics a professional steam-injected hearth. The lid holds in the moisture released by the dough, keeping the surface supple so the bread can rise fully before the crust sets.
The method.
Mix the dough
Whisk the flour, salt, and yeast in a bowl. Pour in the water and stir until a shaggy, sticky mass forms. Cover with plastic wrap.
Long fermentation
Leave the bowl on the counter for 18 hours. Look for bubbles on the surface and a dough that has doubled in size and looks slightly collapsed.
Shape and rest
Turn the dough onto a floured surface. Fold it over itself a few times, form a rough ball, and let it rest on parchment paper for 45 minutes while the oven heats.
Preheat
Place your Dutch oven (lid on) into the oven and heat to 450°F (230°C) for at least 30 minutes.
Bake
Carefully drop the dough (with the parchment) into the hot pot. Cover and bake for 30 minutes. Remove the lid and bake for another 15 minutes until the crust is a deep, dark brown.
Other turns to take.
Seeded loaf
Fold in a handful of sunflower, flax, or sesame seeds during the initial mixing step.
Rosemary and Sea Salt
Add 2 tablespoons of chopped fresh rosemary to the dry ingredients before adding water.
When it doesn't go to plan.
If the dough sticks to your hands, wet them with water before shaping.
Let the bread cool on a wire rack for at least an hour; slicing while hot results in a gummy texture.
Use a kitchen scale if possible, as flour density varies significantly by brand.
The ones that keep coming up.
Can I use whole wheat flour?
Yes, but replace only up to 30% of the white flour. Higher ratios of whole wheat require more water and different handling.
Why is my crust pale?
The oven was likely not hot enough or the lid was removed too early. Ensure your oven is fully preheated.
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