No Knead Crusty Bread. Yes, you read that right! NO KNEAD! This incredibly easy bread has only 4 ingredients. No special tools, No mixer, No kneading! Just five minutes of measuring and mixing is all it takes to make this no knead Artisan Bread. The stir together dough sits covered on your counter to develop. The PERFECT sandwich bread! Look below for FOUR versions of this delicious bread recipe.
What makes this dough different from all the others?
This No Knead Crusty Bread will achieve its flavor by allowing a slow rise and a perfect crust by baking this bread in a Dutch Oven. I used a cast iron Dutch oven but any pot with a lid that can be placed in the oven will do.
What is no knead bread?
Why a Dutch Oven?
Bakeries use Steam ovens to make their Artisan Breads. Using a Dutch Oven or French Oven is an inexpensive way of creating your own steam oven. The end result is a crispy beautiful crust.
The difference between Active Dry Yeast and Instant Yeast.
The Oven Light Method for Cold Kitchens
All-Purpose Flour vs Bread Flour
Tips for making a delicious crusty bread.
- Use Instant, Rapid or Quick Yeast
- DO NOT USE BOILING WATER. The water should not exceed 130°
- Be patient and let the dough rest/rise for at least 3 hours.
- For the second rest, add dough to a container (bowl) that is smaller then the Dutch Oven.
MAKING NO KNEAD CRUSTY BREAD WITHOUT A DUTCH OVEN
The reason for using a Dutch oven, is to create a mini steam oven. If you don’t have a Dutch oven you’ll need to create an at home version of a bakery steam oven. Steam is the key to a delicious crusty bread.
METHOD #1: For this method using two cast iron skillets would be ideal. An 8-12 inch for the bread and a 6-8 inch (or sturdy metal pan) for the ice cubes. Place the large cast iron skillet in a cold oven and preheat. Add bread to the hot skillet as instructed in the original recipe. Place the smaller skillet (or heavy metal pan) on a separate oven rack directly below the large skillet. Add 8-10 ice cubes into a bowl and have ready to go. As soon as the bread is in the oven, pour ice cubes into the small skillet and close the door. This should create the steam needed for a crispy crust. DO NOT USE THIS METHOD WITH A GLASS OR CERAMIC BAKING DISH.
METHOD #2: You can use an oven safe pot (STOCK POTS WORK BEST) and a tight fitting oven safe lid or sheet pan. If you don’t have an oven safe lid or all your lids have holes for steam to escape the sheet pan is the way to go. Whatever pot you choose, make sure it is a least 4 inches deep (5-6 quart). For this method skip preheating the pot, place the dough in the parchment paper (as instructed from the original recipe, still let the dough rest before going to this step) into the cold pot, cover with a tight lid or a sheet pan. Bake as directed in the original recipe. Bake 30 minutes, take off the lid (sheet pan) and continue baking until the desired crust color is reached.
METHOD #3: This method is a lot like method #1. The difference is in the baking vessels. If you have a baking stone ( like a pizza stone) or a good baking sheet. For this method you will need to preheat the stone or baking sheet (at least 45 minutes). During the last few minutes (5-10 minutes) of preheating the stone or baking sheet fill a baking dish with 1 cup of water and place directly under the stone or baking sheet. Pull the dough out of the bowl with the parchment paper and place on the hot stone or baking sheet. Bake 30 minutes, carefully remove water dish from the oven during the last 15 minutes (this is when in the recipe if using a Dutch oven the lid would be removed). You don’t have to use a baking dish you can also use a cast iron skillet and ice cubes to create steam.
How to Make No Knead Crusty Bread
ONE RECIPE~FOUR DIFFERENT BREADS!
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