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Crusty No Knead Bread

Crusty No Knead Bread
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Crusty No Knead Bread is a simple homemade loaf with a golden crust and soft, chewy center. It uses yeast, warm water, bread flour, olive oil, and a buttery finish, with most of the time spent resting instead of working. Serve it warm with soup, pasta, or plenty of softened butter.

Ingredients

Scale
  • 2 teaspoons instant yeast
  • 2 teaspoons sugar
  • 1 ½ cups barely warm water, about 100°F
  • 3 cups bread flour, 360 grams
  • 2 teaspoons salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter, melted

Instructions

  1. Activate the yeast: Stir the yeast, sugar, and warm water together in a bowl, then cover and let it sit for 5 mins, until foamy.
  2. Mix the dough: Add bread flour and salt to a large bowl, then pour in the yeast mixture and olive oil. Stir with a spatula until a sticky dough forms and no dry patches remain.
  3. Let it rise: Shape the dough roughly into a ball in the bowl, cover, and let it rise in a warm spot for 2hr to 3hr, until doubled in size.
  4. Shape gently: Turn the dough onto floured parchment paper and fold the edges toward the center until it holds a loose round shape. Cover and rest for 45 mins while the oven heats to 425°F with a Dutch oven inside.
  5. Bake covered: Carefully lower the dough on the parchment into the hot Dutch oven, cover, and bake for 40 mins.
  6. Finish uncovered: Brush the top with melted butter, then bake uncovered for 10 to 12 mins, until deeply golden. Let the bread cool for at least 5 mins before slicing.

Notes

Use bread flour for the chewiest texture, but all purpose flour will work in a pinch. Do not add too much extra flour while shaping, since the sticky dough is what helps create a soft, airy crumb. Store cooled bread at room temperature for up to 5 days, refrigerate for up to 10 days, or freeze slices for up to 3 months.

Keywords: no knead bread

Find it online: https://thesavorymama.com/crusty-no-knead-bread/