No Knead Crusty Bread Loaf (Print)
Easy no knead bread with crunchy crust and light center. Works with or without a Dutch oven for any home baker.
# Ingredients:
→ Dough
01 -
2 teaspoons instant yeast or active dry yeast
02 -
2 teaspoons granulated sugar
03 -
360 ml barely warm water (approximately 100°C)
04 -
360 grams bread flour
05 -
2 teaspoons fine salt
→ Finishing
06 -
1 tablespoon olive oil
07 -
1 tablespoon unsalted butter
# Steps:
01 -
In a small bowl, combine the yeast, sugar, and barely warm water. Cover with plastic wrap and allow to rest for 5 minutes.
02 -
In a large mixing bowl, whisk the bread flour and salt until uniformly combined.
03 -
Add olive oil and the prepared yeast mixture to the dry ingredients. Using a silicone spatula, mix until a cohesive, sticky dough forms and no dry flour remains.
04 -
Shape the dough roughly into a ball. Lightly coat the surface with nonstick spray. Cover the bowl tightly with plastic wrap and a kitchen towel. Let rest at room temperature for 2–3 hours, or until at least doubled in volume.
05 -
After rising, for enhanced flavour, refrigerate the dough (still covered) for up to 3 days if desired. Allow to rest at room temperature for 20 minutes before proceeding.
06 -
Transfer dough onto a floured sheet of parchment paper using a silicone spatula. Gently fold the outer edges into the centre repeatedly until a more structured ball forms. Spray with nonstick spray and cover loosely with plastic wrap. Let rise for 45 minutes.
07 -
Preheat the oven to 220°C. Place the Dutch oven (uncovered) inside the oven as it preheats, if manufacturer guidelines allow.
08 -
Remove the Dutch oven from the oven using oven mitts. Carefully lift the dough by the parchment paper and lower it into the Dutch oven. Secure the lid and bake for 40 minutes.
09 -
Remove the Dutch oven from the oven. Lift the lid and brush the surface of the bread with the melted unsalted butter. Return, uncovered, and bake for an additional 10–12 minutes until golden brown.
10 -
Allow the bread to cool for at least 5 minutes before slicing. Serve as desired, such as with olive oil dip.
# Additional Notes:
01 -
For best texture, avoid over-handling the sticky dough; use a silicone spatula to preserve its airy crumb.
02 -
Weigh flour for the most accurate results. Bread flour is preferred for optimal structure, but all-purpose flour can be used if needed.
03 -
To create steam and achieve a crisp crust without a Dutch oven, place 350 ml of water in a shallow pan on the bottom rack during baking.
04 -
Handle dough gently during folds and shaping to retain its light internal structure.
05 -
Store loaf in an airtight container at room temperature for up to 5 days, refrigerate for up to 10 days, or freeze for up to 3 months.