Rustic No-Knead Bread
Serves 35 mins prep25 mins cook
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.
0 servings
What you need
Instructions
Prep the dough... 0 Combine 500 grams of bread flour with 1 envelope of instant yeast and a teaspoon of salt into a large bowl 2 Add 425ml of water and mix until a shaggy dough forms 3 Cover the bowl with plastic wrap and let the dough rest at room temperature for 2 hours 4 Transfer the covered dough into the refrigerator for between 12 hours and 3 days Shape and bake the dough... 6 Preheat your oven to 450 degrees 7 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 8 Gently shape the dough into rounds or oval shaped loaves touching the dough is little as possible 9 Lightly dust a parchment paper lined baking sheet with flour or cornmeal and transfer the shaped loaves onto the parchment paper 10 Cover the loaves with a light towel and let the dough rest for 45 minutes 11 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 12 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 13 Allow the loaves to rest for at least 30 minutes before slicingView original recipe