No-Knead Rustic Loaf

Name: No-Knead Rustic Loaf
Total time: 270 min
Ingredients: 500 grams bread flour; 400 grams water; 7 grams yeast; 12 grams salt

4h 30m

Serves 1

4h 30m

Serves 1

Directions

1Add bread flour to a bowl.
2Add salt and yeast to the bowl.
3Whisk until combined.
4Add warm water to the mixture.
5Mix until everything is combined.
6Form the dough into a ball.
7Cover the bowl with plastic wrap.
8Let it sit until it's about three times this size (around 4 hours, from 11:11 to 4:13).
9Crank up the oven to 500 degrees Fahrenheit.
10Heat the Dutch oven with the oven.
11Dust the surface with a little bit of flour.
12Remove the dough from the bowl.
13Tuck and turn the dough to form a ball with surface tension.
14Cover the dough with a tea towel and let it bench rest for about 30 minutes.
15Once the oven is up to temperature and the dough has sat for about 30 minutes, transfer it to a piece of parchment paper.
16Give it a quick cut with either a sharp kitchen knife or a bread lame.
17Put the dough in the Dutch oven, cover it with the lid, and put it in the oven for 20 minutes.
18After 20 minutes, remove the lid and put it back in the oven for about 15 more minutes or until the crust is as dark as you like it.
19Remove the bread from the oven.
20Let the bread cool down completely, at least a couple of hours.

bowlwhiskplastic wrapDutch ovenbench scrapertowelparchment paperkitchen knife

Use bread flour because it has a higher protein mix.
Don't use hot water, as it will kill the yeast. Just keep it warm.
Bench rest is just a fancy way of saying leave it alone on your counter.
Let the bread cool down completely, at least a couple of hours, because it's still cooking.

4h 30m

Serves 1

4h 30m

Serves 1

1Add bread flour to a bowl.
2Add salt and yeast to the bowl.
3Whisk until combined.
4Add warm water to the mixture.
5Mix until everything is combined.
6Form the dough into a ball.
7Cover the bowl with plastic wrap.
8Let it sit until it's about three times this size (around 4 hours, from 11:11 to 4:13).
9Crank up the oven to 500 degrees Fahrenheit.
10Heat the Dutch oven with the oven.
11Dust the surface with a little bit of flour.
12Remove the dough from the bowl.
13Tuck and turn the dough to form a ball with surface tension.
14Cover the dough with a tea towel and let it bench rest for about 30 minutes.
15Once the oven is up to temperature and the dough has sat for about 30 minutes, transfer it to a piece of parchment paper.
16Give it a quick cut with either a sharp kitchen knife or a bread lame.
17Put the dough in the Dutch oven, cover it with the lid, and put it in the oven for 20 minutes.
18After 20 minutes, remove the lid and put it back in the oven for about 15 more minutes or until the crust is as dark as you like it.
19Remove the bread from the oven.
20Let the bread cool down completely, at least a couple of hours.

bowlwhiskplastic wrapDutch ovenbench scrapertowelparchment paperkitchen knife

Use bread flour because it has a higher protein mix.
Don't use hot water, as it will kill the yeast. Just keep it warm.
Bench rest is just a fancy way of saying leave it alone on your counter.
Let the bread cool down completely, at least a couple of hours, because it's still cooking.