Easy No Knead Crusty Bread Recipe

I absolutely adore this recipe because it lets me create a delicious, bakery-worthy loaf right in my own kitchen without any fancy equipment. Plus, the long resting time means I can get on with my day while the dough works its magic, leaving me with a perfectly crusty bread that’s ideal for Instagram bragging!

This No Knead Crusty Bread is unbelievably easy to make. With just a few simple ingredients—3 cups of all-purpose flour, 1/4 teaspoon of instant yeast, 1 1/4 teaspoons of salt, and 1 1/2 cups of warm water—you can bake up a loaf that is, by all accounts, crusty and delicious.

If you want a warm, comforting, homemade bread to serve with dinner, to make sandwiches with, or just to slather with butter and eat, this is the one to try.

Ingredients

Essential carbohydrates yield the structure of the bread.

All-purpose flour offers these compounds.

Instant Yeast: Causes the dough to rise and become light and full of holes.

Table salt: Boosts taste, manages fermentation, and fortifies gluten matrix.

Warm water is essential to making bread.

Its heat ensures that the yeast will be activated, that the flour will be properly hydrated, and that the dough will come together in a pliant mass.

Ingredient Quantities

• 3 cups all-purpose flour
• 1/4 teaspoon instant yeast
• 1 1/4 teaspoons salt
• 1 1/2 cups warm water (about 110°F)

Instructions

1. In a big mixing bowl, put the flour, instant yeast, and salt. Stir until combined nicely.

2. Add the warm water and stir with a wooden spoon or spatula until a shaggy dough forms, making sure to incorporate all the flour.

3. Wrap the bowl in plastic or a clean kitchen towel, and let the dough rest at room temperature for 12 to 18 hours. It should double in size and become very bubbly.

4. Following the rise, preheat your oven to 450°F (232°C). Place a heavy pot with a lid in the oven as it heats. A Dutch oven works well for this.

5. Liberally dust the workspace and your hands with flour, then carefully invert the dough onto the work surface. Shape the dough into a rough ball by folding the edges toward the center.

6. Put the dough on a piece of parchment paper to prevent it from sticking, then place a kitchen towel over it. Let the dough rest for about 30 minutes.

7. The pot that has been heated should be removed carefully from the oven, and special attention should be paid to ensuring that no burns are incurred during this process. Once the pot is safely out of the oven, the next step is to take off the lid.

8. Using the parchment paper like a sling, lower the dough into the pot. Place the lid on the pot and put it back in the oven.

9. For 30 minutes, keep the lid on. After that, take the lid off and keep baking for another 10 to 15 minutes. The goal is golden brown, crusty bread.

10. Take the pot out of the oven and move the bread to a rack made for cooling. Allow the loaf to sit there, untouched, until it has cooled completely. Then you can enjoy slicing and eating your freshly made crusty bread.

Equipment Needed

1. Large mixing bowl
2. Wooden spoon or spatula
3. Plastic wrap or clean kitchen towel
4. Measuring cups and spoons
5. Dutch oven or heavy pot with a lid
6. Parchment paper
7. Cooling rack
8. Oven mitts (for handling the hot pot)
9. Flat work surface (for shaping dough)

FAQ

• Q: Can I use bread flour instead of all-purpose flour?Q: Can bread flour be used for a slightly chewier texture, and what about all-purpose flour?

  A: Yes, bread flour can be used for a slightly chewier texture, but all-purpose flour works perfectly for this recipe.

• Q: How long should I let the dough rise?A: The warm area is where you should let the dough rise for 12 to 18 hours, or until the dough has doubled in size, and you can see bubbles forming on the surface.
• Q: Can I add herbs or other flavorings to the dough?A: Certainly! You can blend in the flavors of herbs like rosemary, ensure your garlic is well-mashed, and have cheese that is more grated than sliced. Do all this before the first rise, and you will have bread that is not just good but also very flavorful.
• Q: Is it necessary to preheat the Dutch oven?Q: Is it really necessary to preheat the Dutch oven, and what happens if you don’t do this step?

  A: Yes, preheating the Dutch oven is crucial for achieving a crusty exterior, so make sure it’s thoroughly heated before adding the dough.

• Q: Can I bake this bread without a Dutch oven?You can absolutely succeed using a covered metal pot or any oven-safe, lidded dish. Just keep in mind that the results may differ somewhat from the texture of crust achieved using the method outlined above.
• Q: How do I store leftover bread?Store bread in a paper bag at room temperature for up to 2 days, or freeze for longer storage. Plastic is a poor choice; it makes the crust soft.

• Q: What should I do if the dough is too sticky?A: If the dough appears too sticky, lightly flour your hands and the work surface to better manage the shaping of the dough before the second rise.

Substitutions and Variations

All-purpose flour:
Artisan Bread Flour
Use whole wheat flour (the result will have a denser texture).
Active dry yeast includes dormant yeast cells. These cells become active when mixed with warm water and sugar in a ratio of 1:4. (The sugar is food for the yeast.) After 10 minutes of rest, the now-active yeast can be added to the dry and wet ingredients (with or without the use of a bread machine, as needed) to create dough.
Proof active dry yeast in warm water first.
Sourdough starter (adjust the flour and water as necessary)
Sodium chloride (salt) has three primary functions in food. It:
– inhibits the action of microorganisms, thus extending shelf life;
– enhances the flavor of food, making it more palatable; and
– has a unique quality of being able to balance the sweetness of sugar in food.
Oceanic salts; Salts from the sea
Salt that is kosher
Lukewarm water:
Milk (to achieve a tastier flavor)
To add flavor, use beer.

Pro Tips

1. Autolyse for Better Texture Before mixing in the instant yeast, try mixing the flour and water first and let it sit for 20-30 minutes. This autolyse step allows the flour to fully hydrate and starts gluten development, resulting in a better texture.

2. Use a Razor or Sharp Knife Right before placing the dough in the preheated pot, score the top of the dough with a sharp knife or razor blade. This allows the bread to expand better during baking and creates a professional-looking loaf.

3. Add Steam for Crust If your Dutch oven doesn’t seal completely, place a small oven-safe dish with water on the oven’s bottom rack for added steam. This improves the crust’s texture and shine.

4. Incorporate Whole Grains For extra flavor and nutrition, replace up to 25% of the all-purpose flour with whole wheat or spelt flour. Just make sure to adjust the water slightly, as whole grains absorb more moisture.

5. Experiment with Add-ins Get creative by folding in add-ins like herbs, garlic, olives, or cheese during the dough shaping step. This elevates the flavor profile of your bread and makes it more unique.