Rustic No-Knead Bread
Simple rustic loaves that require no kneading and bake up with a thin crust, chewy texture and dense crumb. Perfect with soup, a roast or a big salad.
Servings: 3 small loaves
Ingredients
- 525 grams of bread flour (about 4 cups)
- 440 milliters of water (about 1 3/4 cups)
- 7 grams of instant yeast (1 envelope)
- 1 teaspoon of salt
Instructions
Prep the dough...
- Combine 500 grams of bread flour with 1 envelope of instant yeast and a teaspoon of salt into a large bowl
- Add 425ml of water and mix until a shaggy dough forms
- Cover the bowl with plastic wrap and let the dough rest at room temperature for 2 hours
- Transfer the covered dough into the refrigerator for between 12 hours and 3 days
Shape and bake the dough...
- Preheat your oven to 450 degrees
- Lightly flour your hands, transfer the dough onto a well floured surface and divide it into 3 equal portions with a sharp knife or pastry cutter
- Gently shape the dough into rounds or oval shaped loaves touching the dough is little as possible
- Lightly dust a parchment paper lined baking sheet with flour or cornmeal and transfer the shaped loaves onto the parchment paper
- Cover the loaves with a light towel and let the dough rest for 45 minutes
- Once the bread is ready to bake, use a very sharp knife or bread lame to score 2 or 3 shallow cuts into the top of both loaves and optionally top with finely shredded cheese and/or herbs
- Bake the loaves in a 450 degree oven for about 25 minutes or until they are golden brown and the loaves sound hollow when you tap on the underside
- Allow the loaves to rest for at least 30 minutes before slicing