Description
A simple, rustic bread with a crackly crust and airy interior that requires no kneading. Made with pantry staples and baked in a Dutch oven for bakery-quality results.
Ingredients
Scale
- 425g (3 cups + 2 tablespoons) All-Purpose Flour
- 345ml (1 ½ cups) Water, room temperature
- 1 ¼ teaspoons Instant Yeast
- 1 ½ teaspoons Fine Sea Salt
- Cornmeal or Semolina, for dusting
- Butter or Olive Oil, optional for brushing
Instructions
- In a large bowl, whisk together flour, yeast, and salt. Make a well and pour in water. Mix with a wooden spoon or hands until a shaggy, sticky ball forms. Cover and let sit at room temperature for 12-18 hours.
- Turn the risen, bubbly dough onto a heavily floured surface. Gently fold edges into the center to create surface tension. Shape into a round ball, place seam-side up on parchment paper dusted with cornmeal. Cover loosely and rise for 1-2 hours until puffy.
- Place an empty Dutch oven (with lid) in a cold oven. Turn oven to 450°F (230°C) and preheat for at least 30 minutes.
- Carefully remove the hot Dutch oven. Lift the dough by the parchment paper and drop it into the pot. Remove parchment. Score the top deeply with a sharp knife or razor blade. Cover and bake for 30 minutes.
- Remove the lid and bake for another 15 minutes to brown the crust. If browning too fast, tent with foil.
- Remove bread from pot and place on a cooling rack. Let cool completely for at least 1 hour before cutting.
Notes
The long rise (12-18 hours) is crucial for flavor and texture. Do not add extra flour if the dough is sticky. Ensure the Dutch oven is fully preheated to create steam. Cool the bread completely before cutting to prevent a gummy texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of l
- Calories: 110
- Sodium: 250
- Fat: 0.5
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
Keywords: no-knead bread, dutch oven bread, easy bread recipe, rustic bread, homemade bread, bakery style bread