Oh yes 🥖✨ — No-Knead Bread is the easiest way to get a rustic, crusty, artisan-style loaf without slaving over dough. Let’s make it foolproof.
🥖 No-Knead Bread
Ingredients (Makes 1 loaf)
- 3 cups all-purpose flour (or bread flour for chewier texture)
- 1ÂĽ tsp salt
- ½ tsp instant yeast (small pinch, slow rise works too)
- 1½ cups warm water
Optional: herbs, garlic, olives, or seeds for flavor
Instructions
1. Mix Dough
- In a large bowl, stir together flour, salt, yeast.
- Add water and mix until a sticky, shaggy dough forms.
- Cover loosely with plastic wrap or a clean towel.
2. First Rise
- Let sit at room temperature for 12–18 hours (overnight is perfect).
- Dough will double in size and be bubbly.
3. Preheat Oven
- Place a Dutch oven with lid in oven and preheat to 450°F (230°C) for at least 30 minutes.
4. Shape & Second Rise
- Turn dough onto a well-floured surface.
- Gently fold it over itself a few times to shape into a ball—no kneading!
- Let rest 30 minutes while oven heats.
5. Bake
- Carefully remove Dutch oven from oven.
- Place dough inside (use parchment if desired).
- Cover with lid and bake 30 minutes.
- Remove lid and bake 10–15 more minutes until crust is deep golden brown.
6. Cool
- Let loaf cool completely on a wire rack before slicing (crust will set as it cools).
🔥 Tips & Variations
- Crustier: Bake longer uncovered, or spray water in oven for steam.
- Flavor twists: Add rosemary, thyme, olives, or roasted garlic.
- Whole grain: Replace ½ cup flour with whole wheat.
- Seeds: Sprinkle sesame, sunflower, or poppy seeds on top before baking.
If you want, I can also give a 5-minute prep “cheater” version that doesn’t require a Dutch oven and still has a crispy crust—perfect for weeknight bread.
Do you want me to do that version too?
