This No Knead Crusty Bread on only needs 4 ingredients and baked right in the dutch oven. This crusty bread is easy to make, delicious and perfect with slab of butter
No Knead Crusty Bread
This delicious No Knead Crusty bread comes out perfect every time. It only takes 4 ingredients and a few steps to make this crispy crusty bread that’s perfect by itself or as the main ingredient for delicious Paninis.
The sound it makes when you slide a knife through it is unbelievable. The secret is to bake it in a pre-heated dutch oven. The steam created will adhere to the outer layer of dough creating a magical a delicious crunch.
If you’ve baked bread in the past, you would know that before it was virtually impossible to bake crusty bread at home. There were some tricks that I learned in Culinary School like spraying the bread in the oven with water or leaving a tray with steaming water underneath the bread, but none of those tricks are as effective as this one.
In big bakeries usually, the loaves of bread are baked inside commercial ovens where really hot steam are sprayed on the bread during the baking process and that creates a crunchy bread with a soft interior. I am still in awe that I was able to get the same texture in my regular oven. Here how this one was made:
I learned to make this delicious No Knead Crusty Bread by reading an article in the NY Times where a chef came up with this method. I was intrigued because this method seemed very different from the one I am used to baking. It utilizes fewer quantities of yeast and longer fermenting times.
Now that I cracked this No Knead Crusty Bread down, my mind is racing with plenty of ideas and flavorings to make future loaves. Stay tuned for those.
I hope you can try this delicious No Knead Crusty Bread at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
No Knead Crusty Bread (4 Ingredients)
Ingredients
- 1 2/3 cups Water at room temperature
- 3 Cups of Bread Flour*
- 1/2 teaspoon of Instant Yeast
- 1 1/2 Teaspoons of Salt
Instructions
- Place all ingredients in a large bowl
- Use a wooden spoon to stir all the ingredients until combined
- Wrap plastic wrap on top of the bowl and let it proof for about 12 to 18 hours
- Place a dutch oven with lid inside the oven
- Preheat oven to 450 degrees Fahrenheit
- On a floured surface, drop the dough and shape into a ball or your desired shape
- Place the dough inside the preheated dutch oven. Cover with lid
- Bake for 30 minutes
- Remove the lid and bake for 12-15 minutes more or until brown on top
- Enjoy!
Notes
You may also like:
I can’t wait to try this! It’s currently proofing! Thx for sharing.
You’re welcome Tiffany! let me know how it comes out!
Can this recipe use gluten free flour?
I am afraid this recipe wouldn’t work with GF flour.
It would really love to make this bread but I do not have a dutch oven, can I make it in a bread tin or tray? Thanks
You can, also if you have a pizza stone it you can bake your bread there as well. I cannot guarantee it will be as crusty though.
Do you proof this on the counter overnight or in the refrigerator?
I proof it on the counter Sandra.
I want to give this a try. What size dutch oven did you use?
An 8″ Susan
Do you think you could proof this in the instant pot, just like your sour dough bread?
Yes Mary!! Only 4 hours in the IP instead of overnight!
On what setting? Yogurt?
Can’t wait!
Yes!!!
You never say if spray with water at anytime.
I don’t spray mine with water
Any oven safe, igh temp pot, glass casserole, with lid will work. The wider the container the wider and less high the bread.
Thanks Patti!
People have been eating Wheat based flour for thousands of years and now in the 21st Century people are “gluten free”. LOL! GTFOH! Great recipe. Love this bread.
You’re welcome Paul! 🙂
Do you bake at 450?
yes