Crusty No-Knead Bread Recipe
Servings Prep Time
1loaf 10minutes
Cook Time Passive Time
50minutes 12-18hours
Servings Prep Time
1loaf 10minutes
Cook Time Passive Time
50minutes 12-18hours
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

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