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Seriously Crispy No Knead Bread

 Forget getting out the mixer or the bread maker in order to achieve perfect homemade bread!  This seriously crispy no knead bread requires no mixer, no dough hook nor any time to knead by hand!  Magic happens quite simply with just a few pantry ingredients!

Crispy No Knead Bread - Girl and the Kitchen

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I may be a bit late to the No Knead Bread band wagon.  I saw this on my friend Jo’s site, Jo Cooks   and was instantly inspired.  As I have mentioned many a times before that I am not much of a baker, a kneader or a baker.  Did I mention I am not a baker?  I like things from the oven that are simple, delicious and most importantly difficult to screw up!

Crispy No Knead Bread - Girl and the Kitchen

So I knew anything that had the words “No Knead “in it, would be perfect for me.  This bread requires so little skill that the munchkin (who is 4 by the way) stood on my kitchen chair right next to me and easily made it herself practically…and pretty much mess free may I add.

When we took this no knead bread out of the oven, I was unsure who was beaming with more pride: myself or the munchkin.  Its golden crust and incredible aroma was a true testament to a recipe that was truly fool-proof and ridiculously simple!

The Technique

This recipe is absurdly simple because of the amount of time that the bread is allowed to rise.  This bread rises for 18-24 hours.  By allowing the bread to rise for this long you essentially end up with a bread that has a crispy crust, tender inside and a superb flavor.  The other part that makes a huge difference is using a Dutch Oven.  This increases heat through radiation (which allows for a crispy crust) and it increases humidity which leads to a tender and chewy middle.

There is a GREAT deal more science behind this method but I will leave that to the pros.  Just know that this recipe is simple and it WORKS.

  1. Mix: In a measuring cup, you combine WARM water and yeast. In this recipe we are using active, dry, yeast.  I am always paranoid that my yeast is dead and it is not going to make my bread rise.  So I start the (or test) the yeast in my warm water.  Within 5 minutes there should be bubbles in the cup and THAT’s fermentation baby!  And then you add it to a bowl with your flour and salt and mix either with a rubber spatula or a wooden spoon. Crispy No Knead Bread - Girl and the Kitchen
  2. Once everything is nice and combined into one smooth mass.  Cover it up with plastic wrap and place it in a warm place.  I simply placed mine next to the stove so that it constantly stays warm.  Leave it there for 18-24 hours.  And once that time is up you will have a gorgeous dough with bubbles!  Crispy No Knead Bread - Girl and the Kitchen
  3. Place some flour onto a board or any other surface. When I work with dough I like to use my rubber bench scraper to scrape out the dough so that I get all of it from the bowl. Crispy No Knead Bread - Girl and the Kitchen
  4. I kneaded it into a bowl for exactly 30 seconds, I placed it on parchment paper so that it is easier to place it into the Dutch oven. I then covered it with that same plastic wrap to rest a bit. Crispy No Knead Bread - Girl and the Kitchen
  5. In the meantime take a 3.5 qt Dutch oven and place it into a 450-degree oven.  Leave the Dutch oven in there for 30 minutes  WITH the lid on so that it heats up thoroughly.  I say a 3.5 quart particularly because then the dough will rise vertically instead of horizontally.  So you end up with a beautiful round loaf.  Once the 30 minutes has passed, place the dough with the parchment paper INTO the Dutch oven and close it with the lid. Crispy No Knead Bread - Girl and the Kitchen
  6. Let it bake for 30 minutes and after the initial 30 minutes take off the lid and bake it off for another 15-20 minutes.  I actually like to use a thermometer to ensure the proper temperature.  I took it out at 205 degrees and it was perfect.

Crispy No Knead Bread - Girl and the Kitchen

I had serious trouble allowing this glorious no knead bread to cool until I could consume it.  But once it was cool enough to cut munchkin and I slathered pieces of bread with butter and within 20 minutes more than half the loaf was gone.

Crispy No Knead Bread - Girl and the Kitchen

The next day the munchkin and I sat down to eat our lunch of Avgolemono Soup  and she nicely demanded that I give her another piece of bread to dip into the soup.  That’s my girl 🙂  This really is the ultimate soup dipper!

Crispy No Knead Bread - Girl and the Kitchen

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Seriously Crispy No Knead Bread (9 of 13)

Seriously Crispy No Knead Bread


  • Author: Mila Furman
  • Total Time: 65 minutes
  • Yield: 1 loaf 1x

Description

Forget getting out the mixer or the bread maker in order to achieve perfect homemade bread! This seriously crispy no knead bread requires no mixer, no dough hook nor any time to knead by hand! Magic happens quite simply with just a few pantry ingredients!


Ingredients

Scale
  • I used Jo’s Recipe to Create this bread
  • 3 cups all purpose flour
  • 1 3/4 tsp salt
  • 1/2 tsp active dry yeast
  • 1 1/2 cups water room temperature

Instructions

  1. In a measuring cup, you combine WARM water and yeast. In this recipe we are using active, dry, yeast. I am always paranoid that my yeast is dead and it is not going to make my bread rise. So I start the (or test) the yeast in my warm water. Within 5 minutes there should be bubbles in the cup and THAT’s fermentation baby! And then you add it to a bowl with your flour and salt and mix either with a rubber spatula or a wooden spoon.
  2. Once everything is nice and combined into one smooth mass. Cover it up with plastic wrap and place it in a warm place. I simply placed mine next to the stove so that it constantly stays warm. Leave it there for 18-24 hours. And once that time is up you will have a gorgeous dough with bubbles!
  3. Place some flour onto a board or any other surface. When I work with dough I like to use my rubber bench scraper to scrape out the dough so that I get all of it from the bowl.
  4. I kneaded it into a bowl for exactly 30 seconds, I placed it on parchment paper so that it is easier to place it into the Dutch oven. I then covered it with that same plastic wrap to rest a bit.
  5. In the meantime take a 3.5 qt Dutch oven and place it into a 450-degree oven. Leave the Dutch oven in there for 30 minutes WITH the lid on so that it heats up thoroughly. I say a 3.5 quart particularly because then the dough will rise vertically instead of horizontally. So you end up with a beautiful round loaf. Once the 30 minutes has passed, place the dough with the parchment paper INTO the Dutch oven and close it with the lid.
  6. Let it bake for 30 minutes and after the initial 30 minutes take off the lid and bake it off for another 15-20 minutes. I actually like to use a thermometer to ensure the proper temperature. I took it out at 205 degrees and it was perfect.
  7. Allow to cool on a rolling rack for 15-20 minutes and then slice with a serrated bread knife.

Notes

  1. The nutritional information is based off of 1 loaf of bread.
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Category: Bakery
  • Cuisine: American

Crispy No Knead Bread - Girl and the Kitchen

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20 Comments

    1. It would,…but the salt really brings out the flavor of the bread. Plus if you use good salt it’s not bad for you! It’s actually good for you.

  1. Article says 30 minutes with lid on and an additional 45-50 minutes no lid. Really? Elsewhere it says bake time is one hour.

    1. This is the recipe I have done countless of times. Of course it can always depend on the oven but every time I have made this bread it was true to time.

  2. Can you leave it overnight in 60 degree kitchen ?My stove is electric.
    Looking forward to this baking bread.

    1. Put it in the oven with the light on! I actually let mine rise on top of my hot water tank LOL

  3. I don’t have a 3.5 qt dutch oven, but I do have the size up. Would this work if I double the recipe? Thanks in advance! Your recipes always come out delicious for me. Thank you!

  4. I tried this recipe and it didn’t turn out at all! After rising, the dough was super sticky and watery. I tried adding more flour but it was a big ol’ mess. I decided to pop it in the oven anyway, and it came out flat, dense, and brown. Any suggestions for next time? I tested the yeast and it was fine.

    1. The only thing I can think of is that it was either not the right measurements OR maybe it was over mixed? Another thing is when you are at different altitudes baking can get wonky! Especially with yeast! Do you think this is something that could have happened?

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