How can a nation be called great if its bread tastes like Kleenex?
Julia Child

I have a deep love and appreciation for good artisan bread. Having been raised in a small town in Germany and living in an apartment complex behind one of the two local bakeries, I can still smell the scent of freshly baked goods.

However, when I moved to the US, I came to realize that my love affair with bread had come to an end after tasting store-bought bread. I tried both rye and sourdough, but neither came close to what I was used to.

I eventually came across a few German eCommerce sites that sold German-style breads, but at very steep prices. Then I had the good luck at working in Philadelphia near The Reading Terminal Market and discovered The Metropolitan Bakery. Their organic miche loaf was reminiscent of the good stuff I feasted on in Germany.

Then the world of entrepreneurship called me and lo and behold my source for awesome bread was once again gone. After a few years of trying to find breads near my home, I decided to take my bread fate back into my own hands. I so wish I had sooner because after having tinkered with a no-knead bread recipe I came across, I just can’t go back to store-bought ones.

The bread is so easy to make and the taste is indescribable. Like the great Julia Child lamented, who wants bread that taste like Kleenex? Surely not me. Enjoy the recipe below. It truly is crusty and artisan.

P.S. The cast iron pot I use to make my bread is the below from Lodge. I’ve had mine from years. It works like a charm every time. The pot also requires minimal maintenance.

Save

Save

Save

Please follow and like us:
Print Recipe
Crusty No-Knead Bread Recipe
Course Breads
Cuisine Comfort food
Prep Time 10 minutes
Cook Time 50 minutes
Passive Time 12-18 hours
Servings
loaf
Ingredients
Course Breads
Cuisine Comfort food
Prep Time 10 minutes
Cook Time 50 minutes
Passive Time 12-18 hours
Servings
loaf
Ingredients
Instructions
  1. In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a sticky mixture forms. Cover bowl with plastic wrap tightly and set aside for 12 - 18 hours. (I personally go 18 hours.)
  2. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven on the bottom rack and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Move over to parchment paper and cover with plastic wrap, Rest the bread while the pot is heating.
  3. Remove hot pot from the oven. Lift the dough on the parchment paper and drop into the cast iron pot. (Be mindful when opening the lid since hot steam will escape.)
  4. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and lift bread out of pot via parchment paper. Place bread on a cooling rack to cool and remove from parchment paper.
  5. I also decided to tinker with the recipe and make an olive bread. For this, you just add 1/2 teaspoon of extra virgin olive oil, zest of 1/2 organic lemon and 1/4 cup of Greek olives.
Recipe Notes

Share this Recipe