No-Knead Crusty Homemade Bread
This no-knead crusty bread is incredibly easy to make and delivers bakery-quality results right at home. With a golden, crispy crust and a soft, airy interior, this rustic bread is perfect for breakfast, sandwiches, or served alongside soups and stews. The best part? You don’t need a mixer or kneading—just time and simple ingredients.
Ingredients
3 cups all-purpose flour
1 ½ teaspoons salt
½ teaspoon instant yeast (or active dry yeast)
1 ½ cups warm water (not hot)
Extra flour for dusting
Instructions
Prepare the Dough
In a large mixing bowl, combine the flour, salt, and yeast. Stir well to ensure the ingredients are evenly distributed. Slowly pour in the warm water while mixing with a wooden spoon or spatula. Continue mixing until a sticky, shaggy dough forms. The dough should look rough and slightly wet—this is completely normal.
First Rise (Long Fermentation)
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12 to 18 hours. During this time, the dough will rise and develop bubbles on the surface. This slow fermentation is what gives the bread its deep flavor and airy texture.
Shape the Dough
After the resting time, generously flour a clean work surface. Gently turn the dough out onto the floured surface. Sprinkle a little flour on top and carefully fold the dough over itself a few times to form a rough ball. Do not knead—handle the dough gently to keep the air inside.
Second Rest
Place the dough on a piece of parchment paper or a floured cloth. Cover loosely and let it rest for about 30 to 45 minutes. Meanwhile, preheat your oven to 230°C (450°F).
Preheat the Dutch Oven
Place a heavy Dutch oven (or any oven-safe pot with a lid) inside the oven while it preheats. Let it heat for at least 30 minutes. A very hot pot is essential for creating the crispy crust.
Bake the Bread
Carefully remove the hot pot from the oven. Lift the dough using the parchment paper (or carefully place it) and transfer it into the pot. Cover with the lid and place it back in the oven.
Bake covered for 30 minutes.
Remove the lid and bake for another 10–15 minutes, until the bread is deep golden brown with a crackly crust.
Cool Before Slicing
Remove the bread from the pot and place it on a wire rack. Allow it to cool for at least 20–30 minutes before slicing. This helps the inside finish setting and improves the texture.
Tips for Perfect Crusty Bread
Use a kitchen scale for more accurate measurements if possible.
The longer fermentation time improves flavor and texture.
Do not cut the bread while it’s hot—it will still be cooking inside.
This rustic no-knead bread is perfect for beginners and experienced bakers alike. Serve it warm with butter, olive oil, or your favorite spreads, and enjoy homemade bread with minimal effort and maximum flavor.
