|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 77g||28%|
|Dietary Fiber 3g||9%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This popular no-knead bread is not only easy, it's crusty and delicious! All you need is some parchment paper and a Dutch oven, and time to let it rise. The bread is made with just a small amount of yeast and rises over a period of 12 to 18 hours. Just mix by hand and let the yeast do all of the work. Once you make this bread once or twice, you'll do it from memory.
Click Play to See This Crusty No-Knead Bread Come Together
"This is an easy, homestyle rustic bread you can make without any kneading! The long resting period allows your gluten and flavor to develop—without the arm workout. Using a Dutch oven is not mandatory, but allows you to get a crispy crust and pillow-y inside." —Tracy Wilk
Gather the ingredients.
In a large bowl, combine all of the ingredients. Stir with a wooden spoon or by hand until it is a soft, ragged-looking dough.
Cover the bowl with plastic wrap and let it stand at room temperature for 12 to 18 hours.
Flour a piece of parchment paper and your hands. Coax the dough out of the bowl and onto the floured parchment paper.
Coax the dough out of the bowl and onto the floured parchment paper.
With floured hands, fold the dough over on itself about 4 times to form a round loaf.
Position it on the floured parchment seam-side down and sprinkle with flour.
Put a lightweight kitchen towel over the loaf. Let it rise for another 2 hours.
Position the oven rack in the center of the oven. Place a heavy, 4- to 6-quart Dutch oven in the oven. Do not include the lid when preheating. Preheat the oven to 500 F. Once pre preheated, carefully remove the hot Dutch oven from the oven and place it on a metal rack. Reduce the oven temperature to 425 F.
Lifting it by the ends of the parchment paper, put the dough, parchment paper and all, in the hot Dutch oven.
Place the lid on the pot and put it back in the oven. Bake for 30 minutes with the lid on.
Remove the lid and bake for about 20 minutes longer. The bread should register at least 200 F on an instant-read thermometer inserted in the center.
Remove the bread and place it on a rack to cool before slicing.
- It is recommended that ingredients are weighed when making bread, but if that isn't possible, try to measure the flour and water as accurately as possible. The dough should be quite soft and a little shaggy looking, unlike the typical yeast dough for bread.
- Parchment paper is another recommendation for all kinds of baking, but if you don't have it, you can still make this bread. Generously flour a plain cotton kitchen towel (not terrycloth, it will stick). Place the dough round on the towel, flour the top, and cover with the ends of the same towel or cover with another towel. After the 2 hour rise, flip it over into the hot Dutch oven.
- This recipe was developed using an enamel-coated cast iron Dutch oven, but a large oven-safe pot with a lid would work. There's no need to grease the pot.