Crusty No Knead Bread Loaf (Print Version)
# Ingredients:
→ Dough
01 -
2 teaspoons fine salt
02 -
360 grams bread flour
03 -
360 ml just-lukewarm water (around 100°C)
04 -
2 teaspoons granulated sugar
05 -
2 teaspoons instant yeast or active dry yeast
→ Finishing
06 -
1 tablespoon unsalted butter
07 -
1 tablespoon olive oil
# Instructions:
01 -
Let your bread hang out and chill for at least 5 minutes, then cut it up and dig in. Olive oil dip's always a great call.
02 -
Take the Dutch oven out and uncover it. Give the bread a nice brush with melted unsalted butter, pop it back in without the lid, and let it bake until it's got that golden look—just about another 10 to 12 minutes.
03 -
Take the Dutch oven out, grab some oven mitts, and gently lower the dough (just lift it using the parchment paper) right into the pot. Toss on the lid and let your bread bake for 40 minutes.
04 -
Fire up the oven to 220°C. If your Dutch oven can handle it, put it (without the lid) inside to heat up while the oven preheats.
05 -
Plop the dough onto a lightly floured parchment paper, using your trusty silicone spatula. Tuck the outside bits towards the middle again and again till it shapes up. Give it a spray of nonstick and cover loosely. Let it chill for 45 minutes and puff up again.
06 -
If you wanna boost the flavor after the dough rises, toss it—totally covered—into the fridge for up to three days. When you’re ready, let it warm up on the counter for about 20 minutes before you keep going.
07 -
Form the sticky dough into a roughish ball, spray it with a bit of nonstick, and seal it up tight with plastic wrap and a towel. Let it hang out on the counter for two or three hours till it's puffed up at least twice as big.
08 -
Throw in the olive oil and yeast mix with the dry stuff. Grab a silicone spatula and stir everything until you get one sticky ball of dough—don’t leave any dry bits.
09 -
In your largest bowl, toss together the bread flour and salt. Give it a good whisk till you don't see streaks.
10 -
In a little bowl, stir up the yeast, sugar, and just-lukewarm water. Cover it up with some plastic wrap and let it sit for five minutes to get going.
# Notes:
01 -
Keep your dough nice and fluffy by handling it gently and mixing with a silicone spatula so it stays airy.
02 -
For real accuracy, scoop and weigh your flour. Bread flour helps make sturdy slices, but plain flour can pinch-hit if needed.
03 -
Want a crispy crust but no Dutch oven handy? Pour about 350 ml water in a shallow pan on the oven floor for more steam.
04 -
Be easy with the dough while folding or shaping—it keeps all the bubbles and makes it lighter inside.
05 -
Slide the loaf into an airtight box at room temp for five days tops, stash in the fridge up to ten, or freeze for three months if you want it to last.