I don’t get it. I don’t get how I had never tried making this bread before. I’ve labored countless hours trying to make the perfect loaf of bread but most of the time, there was something off. It’s also probably because I don’t like to measure exactly but you know, that’s besides the fact.
Many times the crust wasn’t crusty enough, the center was too dense, it was too crumbly, etc. I won’t lie, I’ve made great loaves of bread before but this time, by far, turned out to be better than the usual.
I’ve seen “No Knead Bread” recipes countless times. I just thought, “How does it have a nice texture without any kneading?” Little did I know…
God, isn’t it beautiful?
Literally, all you do is put your ingredients in a bowl the day before, mix it until the dough is shaggy, cover it, and watch it become bubbly. That’s it. Well except for the part that you have to shape it into a ball and bake it. I’ve never felt so lazy making bread. You measure, mix, cover, and 12 hours later you go “Ooh” at the sight of bubbly dough. It won’t look right when you mix it first. I thought it looked too dry but left it anyway. I EVEN got out of bed at night to make sure it was doing what it was supposed to do.
And the results are surprisingly good. The crust is crunchy, the inside of the loaf is super bubbly, and the bread itself is super chewy and sticky…in a good way.
But I will say one thing: you must have a dutch oven. I recently received a Lodge dutch oven as a wedding gift and knew the first thing I had to try making was bread. Speaking as a completely un-scientist non-chemist third party, I believe the dutch oven really makes the bread retain it’s moisture inside and create a super crusty outer layer. I’ve just had many loaves where the crust was just dried out but not crunchy, as well as the inside of the bread being really dry as well. Not sure if this was all a result of crappy bread-ery but it worked this time around.
Time: 12-15 hours (45 minutes baking time, 5 minutes prep time)
3 cups flour (I used all-purpose)
1.5 cups water
1 tablespoon salt
1/4 tablespoon active yeast
1. Combine all ingredients in a big bowl. Mix until combined.
2. The dough will be sticky and shaggy. Cover tightly.
3. After at least 12 hours, place your dutch oven in the oven at 450 F.
4. Take your dough and turn out onto a floured surface.
5. Gently form it into a ball. DO NOT knead.
6. Place the dough on a big sheet of parchment and make an X with a sharp knife.
7. Allow it to sit for 30 minutes.
8. Place the dough and paper into your dutch oven and cover. Bake for 30 minutes.
9. Remove the lid and bake until golden brown.