crusty no knead loaf (Print Version)
Whip up chewy bread with a golden shell and pillowy inside. Toss it in any oven—Dutch or not. Total win for folks at home.
# Ingredients:
→ Dough
01 -
2 teaspoons fine salt
02 -
360 grams bread flour
03 -
360 ml just-warm water (around 100°C)
04 -
2 teaspoons granulated sugar
05 -
2 teaspoons instant or active dry yeast
→ Finishing
06 -
1 tablespoon unsalted butter
07 -
1 tablespoon olive oil
# Steps:
01 -
Let your bread chill for five minutes or more before slicing. Share it up, maybe dip it in a little olive oil if you want.
02 -
After taking the Dutch oven out, pop off the lid and brush on your melted butter. Put it back in—no lid now—and keep baking until the outside turns a deep golden (about 10 to 12 minutes).
03 -
With oven mitts, grab the Dutch oven out of the hot oven. Grab your dough by the edges of the parchment paper and set it down inside. Cover it up and bake 40 minutes.
04 -
Heat your oven up to 220°C. If it’s cool for your Dutch oven, just put it inside to get hot while the oven warms.
05 -
Plop your dough onto a parchment sheet that’s floured up. Use a spatula to fold the sides into that middle spot until your dough rolls up into a ball with some oomph. Give it a spray, drape it with plastic wrap (not tight this time), and let it chill for 45 minutes.
06 -
If you want better flavor, chuck the covered dough into your fridge for as long as three days after its first rise. Before using it, leave it out at room temperature about 20 minutes.
07 -
Shape your dough into a rough ball. Spray a little nonstick on top. Cover tightly using plastic wrap plus a towel. Let it puff up for 2 to 3 hours until you see it's at least got twice as big.
08 -
Pour the yeast mix and olive oil into the bowl with your dry stuff. Use a silicone spatula and stir it up until it turns into an even, sticky dough and there’s no flour bits left at the bottom.
09 -
Grab your biggest bowl and toss in the salt and bread flour. Give it a solid whisk so everything's mixed together really well.
10 -
Combine your yeast, sugar, and warm water in a small bowl. Pop some plastic wrap over it and just let it rest for about five minutes.
# Notes:
01 -
Go easy when folding or shaping so the dough stays nice and airy inside.
02 -
Measure your flour by weight for better results. Bread flour keeps things chewy, though all-purpose works fine if you’re out.
03 -
If you don’t have a Dutch oven, put about 350 ml water in a shallow pan at the oven’s bottom to get a crispy outer crust with steam.
04 -
Don’t fuss with the sticky dough—just use a silicone spatula so you don’t mess up its texture.
05 -
Keep leftovers in something airtight on the counter for five days, in the fridge up to ten, or toss in the freezer where it’ll keep up to three months.