Description
A simple, rustic no-knead bread with a crackly golden crust and light, airy interior. This artisan loaf requires minimal ingredients and effort, yet delivers bakery-quality results at home.
Ingredients
3 cups all-purpose flour
2 teaspoons coarse sea salt
1/2 teaspoon active dry yeast (or instant yeast)
1 ½ cups warm water (about 110°F / 43°C)
Instructions
- In a large mixing bowl, combine the flour, salt, and yeast.
- Pour in the warm water and stir with a wooden spoon until well mixed. The dough will be sticky.
- Cover the bowl with a lid or plastic wrap and let it rise at room temperature for 3–4 hours, or refrigerate for up to 15 hours if baking later.
- After rising, gently turn the dough onto a floured surface and shape into a loose ball.
- Dust the top with flour, place on parchment paper, and cover lightly with plastic wrap. Let it rest for 30 minutes.
- Preheat oven to 450°F (230°C) with a Dutch oven (with lid) inside.
- Once preheated, uncover the dough and transfer it, parchment and all, into the hot Dutch oven. Cover with lid and bake for 30 minutes.
- Remove the lid and bake for another 12–15 minutes, until golden brown.
- Transfer the loaf to a wire rack and let cool completely before slicing.
Notes
Swap 1 cup of all-purpose flour with whole wheat flour for a heartier loaf.
Add herbs like rosemary or thyme for added flavor.
Mix in shredded cheese for a cheesy version.
Top with seeds like sesame or sunflower before baking for extra crunch.
Add olives or roasted garlic for a Mediterranean twist.
Store in a paper bag or kitchen towel at room temperature for up to 3 days.
Freeze sliced bread for up to 2 months and reheat in toaster or oven.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 115
- Sugar: 0g
- Sodium: 390mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
