Rustic No-Knead Bread

Name: Rustic No-Knead Bread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: Fleischmann's Instant Yeast, Fast-Acting; Talking Rain AQA Water, 9.5 pH; SIGNATURE SELECTS Bread Flour, Pre-Sifted; Morton Iodized Salt, 26 Ounce

Serves 3

5 mins prep

25 mins cook

780 mins Proofing Time

810 mins total

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.

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0 servings

ozof bread flour (about 4 cups)

millitersof water (about 1 3/4 cups)

ozof instant yeast (1 envelope)

tspof salt

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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...

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Preheat your oven to 450 degrees
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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

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