Crusty No Knead Bread

Easy no knead bread with the perfect combination of soft, airy and crispy!

Easy homemade crusty no knead bread recipe from @bakedbyrachel

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I’m having a very mixed emotional week and some of it is rather trivial, to be quite honest. Case in point, shows. I’m always looking forward to Wednesdays and Thursdays because some of my favorite shows air (and Sundays because… The Good Wife) but now it’s season finale time so we’re coming to the conclusion for what feels like a very extended break after many mini breaks throughout the seemingly short seasons. Five months before we get to find out what happens next. I get that’s why they’re cliff hangers, but it’s still frustrating and sad. Summer shows never quite have the same joy or excitement as those during the regular season. I’m already starting to poke around and find binge worthy shows for the Summer so if you have any amazing suggestions, I’m all ears.

I’m hoping to get back into reading more once Summer is in full swing in a few short weeks. It’s so easy to get distracted or overly busy that books get dropped or you just fall behind. I need to change that and make it a quiet time priority again. I’ve been so out of the loop when it comes to books that I’m not sure what’s good right now or recently. Would love some fun suggestions if you’ve read anything good lately.

Garden update: I’m seeing lots of sprouts poking through! If you’ve ever been interested in growing micro-greens. Do it. They sprouted super fast and are already well ahead of everything else I planted. Easy and fast! That makes for happy gardening. I always hate waiting for results. Hopefully in another week everything will be poking through the top layer of soil. Stay tuned…

Easy homemade crusty no knead bread recipe from @bakedbyrachel

I’m basically carb obsessed and always have been. If there’s bread, I’m there. Warm and slathered with butter is especially tasty, but even just sliced off and enjoyed as-is is fine by me.

I’m a huge believer that anyone can make delicious bread at home. There is no reason to rely on store bought bread. Make it fresh at home, where you can control both the ingredients and results. It’s honestly easier than most probably think. This bread is especially easy and very hands off, but does require more time than the average loaf. But… the hands off part, that’s key here.

A bit of warning, when I say in the instructions to generously coat the towel in flour, do it. A thick layer of flour is necessary as this bread is much more liquidy and soft than traditional loaves. It’s going to suck up all of that flour and stick to any surface not covered in flour. Less is definitely not more in this case. More is absolutely okay here, and encouraged.

Prep this no-knead bread the night before you want it…just five easy minutes of prep, then bake for dinner the next day! You’ll have an incredibly soft and crusty homemade loaf of bread to enjoy with your favorite meal.

Crusty No Knead Bread

Easy no knead bread with the perfect combination of soft, airy and crispy!
Prep Time12 hrs
Cook Time1 hr
Total Time13 hrs
Course: Bread
Cuisine: American
Servings: 1 loaf

Ingredients

  • 1 2/3 C water
  • 1/2 tsp active dry yeast
  • 3 C all purpose flour
  • 1 tsp salt

Instructions

  • Heat water to 115°F. Dissolve yeast in water and allow to proof for 5-10 minutes. 
  • In a large bowl combine flour and salt. Slowly stiry in water until just combined. Mixture will appear very wet and sticky. Cover and allow to sit in a draft free location for 12 hours or more. 
  • Coat a tea towel generously with flour. (*see note) Transfer dough to prepared towel. Carefully fold dough over onto itself several times to shape into a rough ball. Coat well with additional flour and top off with a second towel. Alternately (also known as the easier method), transfer towel and dough to a large bowl. Sprinkle well with flour, being sure to cover edges. Cover and allow to rise in a warm location for 2 hours. 
  • Preheat oven to 450°F. Preheat a heavy duty 5 quart Dutch oven (or other large pot with lid) in the oven for 30 minutes. 
  • Carefully remove pot from oven. Transfer dough to a large piece of parchment paper, large enough to go up the sides of your pot. Transfer dough, with parchment paper, to preheated pot. 
  • Bake covered for 30 minutes and an additional 15-30 minutes uncovered. Internal temperature should reach roughly 200°F when done. 
  • Cool in pot until easy to handle. Slice and serve. Store remaining bread in an airtight container. 

Notes

*When you think you've coated the towel enough in flour, add more. It needs to be well covered with a thick coating of flour to prevent sticking. The dough will gradually soak up the flour as it sits.
**Pot should be as close to the center of the oven as possible. If you have a half oven, be sure to place it closer to the top of the oven while still giving plenty of room for the lid.
An original recipe from Baked by Rachel

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