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no knead crusty bread

CarolConboy avatar
Recipe by
Carol Conboy
@CarolConboy
Philadelphia, PA

This bread is so easy to make and it's delicious. Everyone loves it - crusty on the outside, soft and flavorful on the inside I serve it with "everything bagel butter" - just mix a stick of room temperature butter with 2 to 3 tablespoons of the seasoning. The first prep time the night before is less than 5 minutes Prep time the day of baking is around 10 minutes

yield 8 to 10
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For no knead crusty bread

  • 3 c
    unbleached bread flour (can use all purpose)
  • 1-1/2 tsp
    kosher salt
  • 1 tsp
    active dry yeast
  • 1 tsp
    "everything bagel seasoning" or whatever else you'd like (optional)
  • 1-1/4 c
    room temperature water
  • 1/4 c
    flour for hands and counter when getting ready to bake
  • 1/2 tsp
    kosher salt for sprinkling on top of dough before baking

How To Make no knead crusty bread

  • 1
    The night BEFORE you bake (or early in the morning and bake for dinner)
  • 2
    In a medium to large bowl - Mix together flour, salt, yeast and seasoning (if using) use a whisk
  • 3
    Stir in water and mix with a wooden spoon until dough is mixed well and comes away from the side of the bowl
  • 4
    Cover the bowl with plastic wrap and let sit overnight
  • 5
    The Next Morning - Put a large Dutchen Oven with a lid in the oven Preheat the oven to 450 degrees The dough will be VERY STICKY. Flour the counter and your hands (liberally) dump the dough out of the bowl - I use a rubber spatula coated with flour to get it out
  • 6
    Once on the counter, fold the dough over a few times so it's a bit more stable. Gather the dough into a a ball by gently pressing on the top of the dough and pulling the ends underneath the loaf. Press the dough into the shape you want (can be round and long)
  • 7
    Place the dough on parchment paper and cover to let rise while the oven is preheating - at least 30 minutes
  • 8
    After the dough has rested, use a serrated knife and make a few slits along the top of the loaf. Using your hand spread a little water on the top of the loaf and sprinkle with kosher salt.
  • 9
    After 30 minutes - take the Dutch Oven out of the oven - remove the lid and lift the dough by the corners of the parchment paper (may want to trim it a little) and put in the dutch oven - cover with the lid and bake for 30 minutes
  • 10
    After 30 minutes, remove from the oven. Take the lid OFF and let the bread bake another 10 to 15 minutes
  • 11
    Remove bread from the pan and place on cooling rack
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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