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!
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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!
Course Bakery
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 1 loaf
Calories 1371kcal
Author Mila Furman

Ingredients

  • 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

  • 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.
  • 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!
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 1371kcal | Carbohydrates: 286g | Protein: 39g | Fat: 3g | Sodium: 4078mg | Potassium: 401mg | Fiber: 10g | Sugar: 1g | Calcium: 5.6% | Iron: 96.7%