Description
This classic No Knead Bread recipe requires minimal effort and delivers a crusty, golden loaf with a soft interior. By mixing the dough and allowing a slow rise over 12 to 24 hours, this bread develops deep flavor and texture without any kneading. The bread is baked in a preheated cast iron pot at high heat to achieve a perfect crust and tender crumb, making it an ideal homemade artisan bread.
Ingredients
Ingredients
- 3 cups all-purpose flour
- 1 ¾ teaspoon salt
- ½ teaspoon active dry yeast
- 1 ½ cups water (110°F to 115°F / 43°C to 46°C)
Instructions
- Form the dough: In a big bowl, mix the flour, salt, and yeast thoroughly. Pour the warm water (110°F to 115°F) into the bowl and use a spatula or wooden spoon to mix everything until well incorporated and a sticky dough forms. No need to activate the yeast separately as the long rising time will do this naturally.
- Allow it to rise: Cover the bowl with plastic wrap and leave it to rest on your counter or inside an unheated oven for 12 to 24 hours. During this time, the dough will slowly ferment and develop flavor.
- Preheat your oven: Heat your oven to 450°F (232°C). Place a cast iron pot with its lid inside the oven while it preheats to ensure the pot becomes very hot, which helps in creating a crispy crust.
- Shape the dough: Generously flour your hands and sprinkle flour over the dough. Gently remove the dough from the bowl and shape it into a rough ball. Lightly flour the bottom of the hot cast iron pot or line it with parchment paper to prevent sticking. Place the dough ball into the pot, cover with the lid, and return it to the oven.
- Finish the bread: Bake the bread for 30 minutes with the lid on to trap steam for a moist interior. Then remove the lid and bake for an additional 15 to 20 minutes until the crust turns golden brown and crisp. Remove the bread from the pot carefully — it should release easily. Let the loaf cool completely before slicing and serving.
Notes
- The slow rise time is essential for flavor and texture development, so do not shorten it.
- Using a cast iron pot is crucial to achieve the characteristic crusty exterior.
- If you prefer less browning on the sides, use parchment paper when placing the dough in the pot.
- Cool the bread fully before slicing to avoid a gummy texture inside.
- This recipe is great for beginners as it requires no kneading or special equipment beyond a heavy pot with a lid.
