No-Knead Crusty Bread
In short: A rustic round loaf with a crackling crust and open crumb, made from four basic ingredients with no kneading, just a long overnight rest. It takes about 1 h 5 min in total and makes 10 servings.
- Prep
- 15 min
- Cook
- 50 min
- Resting
- 15 h
- Total
- 1 h 5 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 140 kcal
No-knead bread swaps effort for time. A very wet dough rests for most of a day, and the slow fermentation builds gluten and flavor without any kneading. The loaf then bakes inside a preheated covered pot, which traps steam and gives a thick, crackling crust and a chewy, open crumb. All it takes is a bowl, a spoon and a little planning the night before.
Instructions
- In a large bowl, stir the flour, yeast and salt together. Pour in the water and mix with a wooden spoon or wet hand for about 1 minute, until no dry flour is left. The dough will look wet and shaggy.
- Cover the bowl and leave it at room temperature, about 20°C (68°F), for 12 to 18 hours, until the dough has roughly doubled and the surface is dotted with bubbles.
- Scrape the dough onto a well-floured counter. Fold the edges into the center four times to make a rough ball, then set it seam-side down on a sheet of parchment paper.
- Cover loosely with a towel and let it rise for 1 to 2 hours, until puffy. About 30 minutes before baking, put a covered heavy pot in the oven and heat it to 230°C (450°F).
- Using oven mitts, take out the hot pot. Lift the dough in by the edges of the parchment, slash the top once about 1 cm (1/2 inch) deep with a sharp knife and cover with the lid.
- Bake covered for 30 minutes. Remove the lid and bake for 12 to 18 minutes more, until the crust is deep golden brown. The center should read 96 to 99°C (205 to 210°F).
- Lift the loaf onto a rack and cool for at least 1 hour. The crust crackles as it cools, and slicing too early squashes the crumb.
Tips
- No heavy pot? Bake on a preheated heavy baking sheet and put a metal tray of boiling water on the lowest rack to make steam. The crust will be a little thinner.
- Fold 80 g (1/2 cup) olives, 2 tablespoons chopped rosemary or a handful of grated cheese into the dough in step 3 for a flavored loaf.
Questions and answers
Can I use all-purpose flour for no-knead bread?
Yes. The loaf will be slightly less chewy and a bit flatter. If the dough feels very loose, use 15 ml (1 tbsp) less water.
Why does no-knead dough need such a long rest?
The long rest replaces kneading. It gives the flour time to absorb the water and the gluten time to form on its own, and it builds a deeper bread flavor.
How should I store crusty bread?
Keep it cut-side down on a board for the first day, then in a paper bag. Freeze slices for up to 3 months, and refresh a whole loaf in a 175°C (350°F) oven for 8 minutes.
How long does it take to make No-Knead Crusty Bread?
About 1 h 5 min in total: 15 min of preparation and 50 min of cooking.
How many calories are in No-Knead Crusty Bread?
About 140 kcal per serving, with 5 g of protein, 29 g of carbohydrates and 1 g of fat. These values are estimates.
Nutrition per serving
| Calories | 140 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 29 g |
| Fat | 1 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Sodium | 310 mg |
Estimated values, calculated from the ingredients.
