The Easiest No-Knead Crusty Bread
This bread features a thick, crackly crust and a soft, airy interior with those beautiful “crane” holes. By using a Dutch oven, you trap steam, which allows the bread to rise fully before the crust sets.
Prep time: 10 minutes (plus 12–18 hours rising)
Bake time: 45 minutes
Servings: 1 loaf (approx. 8–10 slices)
Ingredients
3 cups (390g) All-purpose flour or Bread flour (plus extra for dusting)
1 ½ cups (355ml) Lukewarm water
1 tsp Active dry yeast or Instant yeast
1 ½ tsp Salt
Instructions
Mix: In a large bowl, whisk the flour, salt, and yeast. Pour in the lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky ball forms. Do not overmix; you just want the flour hydrated.
The Long Nap: Cover the bowl tightly with plastic wrap or a beeswax wrap. Let it sit at room temperature (about 70°F or 21°C) for 12 to 18 hours. It’s ready when the surface is dotted with bubbles and it has more than doubled in size.
Prep for Heat: Place a 4-to-6 quart Dutch oven (with the lid) into your oven and preheat to 450°F (230°C). Let the pot get scorching hot for at least 30 minutes.
Shape: While the oven heats, scrape the dough onto a well-floured surface. Gently fold it over itself once or twice (don’t degas it too much!). Shape into a rough ball and let it rest on a piece of parchment paper for 30 minutes.
Bake: Carefully lift the parchment paper and dough and drop it into the hot Dutch oven.
Covered: Bake for 30 minutes.
Uncovered: Remove the lid and bake for another 12–15 minutes until the crust is deeply golden brown.
The Hardest Part: Let it cool on a wire rack for at least 1 hour before slicing. If you cut it too soon, the steam escapes and the inside can become gummy.
Pro Tips for Success
Sticky is Good: If the dough feels too wet to handle, don’t panic! Wetter dough leads to better steam and a loftier interior. Just use plenty of flour on your hands.
The “Ear”: For that professional look, use a sharp knife or razor to slash a 1/2-inch deep “X” or line across the top right before putting it in the pot.
No Dutch Oven? Use a heavy oven-safe pot with a tight lid, or bake on a preheated baking sheet and toss a few ice cubes into a separate tray on the bottom
rack to create steam.