This No-Knead Rustic Bread Loaf is one of the easiest bread recipes. It starts with flour, salt, yeast and water, add in a little time plus a hot dutch oven equals one crusty rustic loaf!
Here’s the math: 4 ingredients + 24 hours + a hot dutch oven = 1 rustic bakery loaf of bread.
I have literally purchased bread that looked exactly like this. However this no-knead bread tastes a gazillion times better. Plus what’s better than the smell of bread baking in your home?
The crust is crisp and even has those tiny little air bubbles on the exterior. The inside is tender and soft with lots of chewy goodness and just waiting for a slather of butter or to stack with leftover corned beef.
Got 24 hours? Make this rustic bread or maybe ciabatta?
To Make This Rustic Bread Loaf You Will Need:
- bread flour
- kosher salt
- active dry yeast
- warm water
First, in a large mixing bowl, measure and add in 3 cups bread flour (why bread flour? see next step), 1-1/2 teaspoons kosher or sea salt and 3/4 teaspoon active dry yeast. Then whisk to combine.
What is the Difference between All-purpose vs. Bread Flour?
It all boils down to high protein. Protein content will affect many aspects of the flour and doughs/batters such as water absorption, cohesiveness, viscoelasticity, dough strength, texture, loaf volume, and crumb grain. <—I learned that from the bakerpedia.com. Typically (not always) if a recipe is yeast leavened (i.e breads) you should use bread flour. If a recipe is chemically leavened (baking powder and/or baking soda) it will need less protein and all-purpose flour is usually called for. Like in biscuits, cakes and cookies, for example.
What Is the Best Way to Dry Measure Flour?
Give the flour a quick stir to fluff it up a tad. Spoon flour into measuring cup and then level it off with a dull knife.
Next pour in the water and use a rubber spatula and mix.
It should start to form a shaggy dough.
Keep going until all the flour is incorporated.
Lastly, cover the bowl tightly with plastic wrap and set it out on your counter for 18 to 24 hours. No more mixing, stirring and definitely no kneading until tomorrow.
The next day, place a round dutch oven (with lid) on the lowest rack of your oven. Then preheat your oven (with the dutch oven inside) to 450°. I set a timer for 20 minutes from the very start to make sure the pot gets hot.
Meanwhile, remove the plastic wrap.
The dough will be pretty sticky, therefore sprinkle with a few tablespoons of flour over top of the dough.
Then use a rubber spatula to scrape the sides of the dough, working your way around and underneath.
Next, with floured hands, shape it into a ball.
Then, using oven mitts, remove the dutch oven and the lid. Next, carefully place the loaf into the hot dutch oven and because the pot is still hot, use mitts, replace the lid and slide the covered pot back into your oven to bake for 30 minutes.
No need to oil your enameled dutch oven as it won’t stick.
After baking the bread for 30 minutes, remove the lid to the dutch oven and continue to bake for 15 to 20 minutes or until the exterior is deeply golden brown.
Next, remove and transfer the loaf to a wire rack and cool completely. Because the dutch oven is screaming hot the bread should’t stick.
It’s pretty magical, I’m not going to lie.
Lastly, once the rustic bread loaf has cooled, use a bread knife and slice before swiping in butter 😉
Looking for More No Knead Bread Recipes? View my growing collection here!
No-Knead Rustic Bread Loaf
- 3 cups bread flour
- 1½ teaspoons kosher salt
- 3/4 teaspoon active dry yeast
- 1½ cups water, warm (around 110°)
THE DAY BEFORE - Make The Dough:
- In a large mixing bowl, combine the flour, salt and yeast,
- Pour in the water and use a rubber spatula and mix until combined.
- Cover the bowl tightly with plastic wrapped let it rest on your counter for 18 to 24 hours.
THE DAY OF - Make the Bread:
- Place a round dutch oven (with lid) on the lowest rack of your oven. Preheat your oven (with the dutch oven) to 450°. I set a timer for 20 minutes from the very start.
- Meanwhile, dust the top of the dough with a few tablespoons of flour. Use a rubber spatula to scrape the sides of the dough, working your way around and underneath.
- With floured hand, pick up the dough and shape into a ball.
- Use oven mitts to remove the dutch oven and the lid. Carefully place the loaf into the hot dutch oven (seam side down) and, using mitts, replace the lid and slide the pot with the bread back into your oven for 30 minutes.
- Then remove the lid and continue baking the bread for 15 more minutes or until the top is golden and crusty.
- Then carefully remove the bread, it should come out easily, to a wire rack to cool completely before slicing.
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