No-Knead Rustic Loaf

270 mins
Serves 1
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Directions

  1. 1Add bread flour to a bowl.
  2. 2Add bread flour to a bowl.
  3. 3Add bread flour to a bowl.
  4. 4Add salt and yeast to the bowl.
  5. 5Add salt and yeast to the bowl.
  6. 6Add salt and yeast to the bowl.
  7. 7Whisk until combined.
  8. 8Whisk until combined.
  9. 9Whisk until combined.
  10. 10Add warm water to the mixture.
  11. 11Add warm water to the mixture.
  12. 12Add warm water to the mixture.
  13. 13Mix until everything is combined.
  14. 14Mix until everything is combined.
  15. 15Mix until everything is combined.
  16. 16Form the dough into a ball.
  17. 17Form the dough into a ball.
  18. 18Form the dough into a ball.
  19. 19Cover the bowl with plastic wrap.
  20. 20Cover the bowl with plastic wrap.
  21. 21Cover the bowl with plastic wrap.
  22. 22Let it sit until it's about three times this size (around 4 hours, from 11:11 to 4:13).
  23. 23Let it sit until it's about three times this size (around 4 hours, from 11:11 to 4:13).
  24. 24Let it sit until it's about three times this size (around 4 hours, from 11:11 to 4:13).
  25. 25Crank up the oven to 500 degrees Fahrenheit.
  26. 26Crank up the oven to 500 degrees Fahrenheit.
  27. 27Crank up the oven to 500 degrees Fahrenheit.
  28. 28Heat the Dutch oven with the oven.
  29. 29Heat the Dutch oven with the oven.
  30. 30Heat the Dutch oven with the oven.
  31. 31Dust the surface with a little bit of flour.
  32. 32Dust the surface with a little bit of flour.
  33. 33Dust the surface with a little bit of flour.
  34. 34Remove the dough from the bowl.
  35. 35Remove the dough from the bowl.
  36. 36Remove the dough from the bowl.
  37. 37Tuck and turn the dough to form a ball with surface tension.
  38. 38Tuck and turn the dough to form a ball with surface tension.
  39. 39Tuck and turn the dough to form a ball with surface tension.
  40. 40Cover the dough with a tea towel and let it bench rest for about 30 minutes.
  41. 41Cover the dough with a tea towel and let it bench rest for about 30 minutes.
  42. 42Cover the dough with a tea towel and let it bench rest for about 30 minutes.
  43. 43Once the oven is up to temperature and the dough has sat for about 30 minutes, transfer it to a piece of parchment paper.
  44. 44Once the oven is up to temperature and the dough has sat for about 30 minutes, transfer it to a piece of parchment paper.
  45. 45Once the oven is up to temperature and the dough has sat for about 30 minutes, transfer it to a piece of parchment paper.
  46. 46Give it a quick cut with either a sharp kitchen knife or a bread lame.
  47. 47Give it a quick cut with either a sharp kitchen knife or a bread lame.
  48. 48Give it a quick cut with either a sharp kitchen knife or a bread lame.
  49. 49Put the dough in the Dutch oven, cover it with the lid, and put it in the oven for 20 minutes.
  50. 50Put the dough in the Dutch oven, cover it with the lid, and put it in the oven for 20 minutes.
  51. 51Put the dough in the Dutch oven, cover it with the lid, and put it in the oven for 20 minutes.
  52. 52After 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.
  53. 53After 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.
  54. 54After 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.
  55. 55Remove the bread from the oven.
  56. 56Remove the bread from the oven.
  57. 57Remove the bread from the oven.
  58. 58Let the bread cool down completely, at least a couple of hours.
  59. 59Let the bread cool down completely, at least a couple of hours.
  60. 60Let the bread cool down completely, at least a couple of hours.

Ingredients

  • 500 grams bread flour
  • 500 grams bread flour
  • 500 grams bread flour
  • 400 grams water
  • 400 grams water
  • 400 grams water
  • 7 grams yeast
  • 7 grams yeast
  • 7 grams yeast
  • 12 grams salt
  • 12 grams salt
  • 12 grams salt

Equipment

bowlwhiskplastic wrapDutch ovenbench scrapertowelparchment paperkitchen knife

Tips

  • 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.