Crusty No-Knead Bread
Mix three pantry staples, let them rest overnight, then bake in a covered pot for a restaurant-quality crusty loaf. No kneading, no fancy equipment—just time and heat.
- Total time
- 25 min
- Servings
- 2
- Calories
- 280
- Protein
- 8g
rusticsimpleamericancrustychewyweeknightbreaddinner
Ingredients
- 3 cups all-purpose flour
- ½ tsp yeast (instant or active dry)
- 1.5 tsp salt
Instructions
- 1
Mix flour, yeast, and salt in a bowl with 1.5 cups water until shaggy.
- 2
Cover the bowl and let it rest at room temperature for 12–18 hours.
- 3
Preheat your oven to 450°F with a covered Dutch oven inside for 30 minutes.
- 4
Turn dough onto a floured surface, fold it in half once, then transfer to the hot Dutch oven.
- 5
Bake covered for 20 minutes, then uncovered for 25–30 minutes until deeply golden.
- 6
Cool on a wire rack for at least 10 minutes before slicing.
Tools you’ll need
- large mixing bowl
- Dutch oven or covered baking vessel
- wire rack
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