no knead crusty bread
This bread is so easy to make and it's delicious. Everyone loves it - crusty on the outside, soft and flavorful on the inside I serve it with "everything bagel butter" - just mix a stick of room temperature butter with 2 to 3 tablespoons of the seasoning. The first prep time the night before is less than 5 minutes Prep time the day of baking is around 10 minutes
►
yield
8 to 10
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For no knead crusty bread
-
3 cunbleached bread flour (can use all purpose)
-
1-1/2 tspkosher salt
-
1 tspactive dry yeast
-
1 tsp"everything bagel seasoning" or whatever else you'd like (optional)
-
1-1/4 croom temperature water
-
1/4 cflour for hands and counter when getting ready to bake
-
1/2 tspkosher salt for sprinkling on top of dough before baking
How To Make no knead crusty bread
-
1The night BEFORE you bake (or early in the morning and bake for dinner)
-
2In a medium to large bowl - Mix together flour, salt, yeast and seasoning (if using) use a whisk
-
3Stir in water and mix with a wooden spoon until dough is mixed well and comes away from the side of the bowl
-
4Cover the bowl with plastic wrap and let sit overnight
-
5The Next Morning - Put a large Dutchen Oven with a lid in the oven Preheat the oven to 450 degrees The dough will be VERY STICKY. Flour the counter and your hands (liberally) dump the dough out of the bowl - I use a rubber spatula coated with flour to get it out
-
6Once on the counter, fold the dough over a few times so it's a bit more stable. Gather the dough into a a ball by gently pressing on the top of the dough and pulling the ends underneath the loaf. Press the dough into the shape you want (can be round and long)
-
7Place the dough on parchment paper and cover to let rise while the oven is preheating - at least 30 minutes
-
8After the dough has rested, use a serrated knife and make a few slits along the top of the loaf. Using your hand spread a little water on the top of the loaf and sprinkle with kosher salt.
-
9After 30 minutes - take the Dutch Oven out of the oven - remove the lid and lift the dough by the corners of the parchment paper (may want to trim it a little) and put in the dutch oven - cover with the lid and bake for 30 minutes
-
10After 30 minutes, remove from the oven. Take the lid OFF and let the bread bake another 10 to 15 minutes
-
11Remove bread from the pan and place on cooling rack
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT