I love bread, but I don’t always want to do the work to make it.
This recipe is so easy, it only requires waiting overnight. Anyone can make it.
To Make:
Using a 2-cup glass measuring cup, measure the 1 1/2 C warm water and get it to the correct temperature using a thermometer, between 105 and 115 degrees Fahrenheit. Add 1/2 tsp yeast and 1 Tbs sugar, mixing with a small whisk and cover in the measuring cup with a cheese cloth or dish cloth and let it proof (foam) for 5 minutes. If it doesn’t foam, dump it out and try again.
Its all about the ingredients and the timing. I tried a few different flours before selecting a Tipo “00” flour from Italy. You can get it from Amazon (naturally). It really does make a big difference in the texture of the dough.
Once your yeast has proofed, pour the mixture in your mixing bowl and add 3 1/4 cups flour and 1 1/2 – 2 tsp kosher salt and stir with a wooden spoon until good and sticky and form it into a ball.
Gently place the dough ball into a large greased bowl and cover with saran wrap. Place it out of the way in an area that is at room-temperature.
Let the dough rise for 12-18 hours, until the dough is covered in bubbles and is twice the size.
When you are ready to make the bread, preheat your oven to 450 degrees and put your dutch oven or use the inside of your crock pot or a heavy oven-safe ceramic dish in the oven to heat up.
Flour your countertop and move your dough to the surface and pull the edges of your dough into the center, repeating a few times to form a nice, smooth round ball.
Place the dough on a large square of parchment paper, then dust with flour and let it rest for 15 minutes.
Then, use a sharp knife to score an X-shape or three lines into the top of the dough. (The cuts should be shallow and just a few inches long.) Then sprinkle the top of the dough lightly with water.
Remove your preheated dish from the oven and place the parchment paper and dough inside. Cover with aluminum foil and bake for 30 minutes.
After 30 minutes, remove the foil and bake your bread for an additional 8-15 minutes. You want the top to be nice a dark, but not burnt. Remove from the oven and transfer your bread to a cooling rack.
Allow to cool for 30 minutes before slicing.
Overnight, No-Knead Crusty Bread
Nutrition per portion
Ingredients
- 1 1/2 c warm water 105 - 115 degrees F
- 1/2 tsp yeast
- 1 Tbs sugar
- 1 1/2 - 2 tsp kosher salt
- 3 1/4 cups flour
Method
To make:
- Using a 2-cup glass measuring cup, measure the 1 1/2 C warm water and get it to the correct temperature using a thermometer, between 105 and 115 degrees Fahrenheit.
- Add 1/2 tsp yeast and 1 Tbs sugar, mixing with a small whisk and cover in the measuring cup with a cheese cloth or dish cloth and let it proof (foam) for 5 minutes. If it doesn’t foam, dump it out and try again.
- Once your yeast has proofed, pour the mixture in your mixing bowl and add 3 1/4 cups flour and 1 1/2 – 2 tsp kosher salt and stir with a wooden spoon until good and sticky and form it into a ball.
- Gently place the dough ball into a large greased bowl and cover with saran wrap. Place it out of the way in an area that is at room-temperature.
- Let the dough rise for 12-18 hours, until the dough is covered in bubbles and is twice the size.
- When you are ready to make the bread, preheat your oven to 450 degrees and put your dutch oven or use the inside of your crock pot or a heavy oven-safe ceramic dish in the oven to heat up.
- Flour your countertop and move your dough to the surface and pull the edges of your dough into the center, repeating a few times to form a nice, smooth round ball.
- Place the dough on a large square of parchment paper, then dust with flour and let it rest for 15 minutes.
- Then, use a sharp knife to score an X-shape or three lines into the top of the dough. (The cuts should be shallow and just a few inches long.) Then sprinkle the top of the dough lightly with water.
- Remove your preheated dish from the oven and place the parchment paper and dough inside. Cover with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake your bread for an additional 8-15 minutes. You want the top to be nice a dark, but not burnt. Remove from the oven and transfer your bread to a cooling rack.
- Allow to cool for 30 minutes before slicing.
