Rustic No-Knead Bread
Equipment
- Large mixing bowl
- Wooden spoon or spatula
- Shower cap (or plastic wrap)
- Wet bench scraper
- Parchment paper
- Clean kitchen towel
- Covered roasting pan (4–6 qt, oven-safe to 450°F) or Dutch oven
- Oven mitts
Ingredients
- 4 cups unbleached all-purpose flour or bread flour for chewier texture (scooped and leveled) 500 g
- ¼ tsp instant yeast or active dry yeast
- 1 ½ tsp salt
- 1 ½ cups lukewarm water, (about 100°F/38°C) 360 g
- 1 tbsp honey 21 g 21 g
Instructions
Prepare the Dough
- In a large mixing bowl, combine flour, yeast, salt, and honey. Add lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Cover with a shower cap or plastic wrap.
Initial Fermentation (12 Hours)
- Let dough rise in a warm, draft-free spot (70–75°F/21–24°C) for 12 hours, until doubled and bubbly. During the first 2–3 hours, perform 3 sets of stretch and folds (roughly 30 minutes apart, but timing is flexible): Wet hands, stretch one side of dough upward, fold over center, rotate bowl 90 degrees, and repeat for all sides. Cover with shower cap between sets. After 3 sets, let rise undisturbed.
Cold Proof (4 Hours & Up To 3 Days)
- Lightly flour a work surface. Gently scrape dough onto surface. Using a wet bench scraper at a 45-degree angle, drag dough to form a tight ball, avoiding deflation. Place seam-side down on parchment paper or in a floured proofing basket/bowl/loaf pan. Cover with shower cap or plastic wrap. Refrigerate for 4 hours to 3 days.
Second Rise (1 Hour)
- Remove dough from fridge, place on parchment (if not already), cover loosely with a kitchen towel, and let rest at room temperature for 1 hour.
Bake (45 Minutes Total)
- Preheat oven to 450°F (230°C). Place roasting pan and lid (or Dutch oven) in oven to heat (45 minutes for roasting pan, 30 minutes for Dutch oven).
- Transfer dough (on parchment) to hot roasting pan or loaf pan inside it. Tuck 2–3 ice cubes under parchment for a chewy crust. Cover with lid and bake 5 minutes. Remove lid, score top with a 1/4-inch deep slash, and replace lid. Bake covered for 20 more minutes (25 minutes total). Remove lid and bake 15 minutes, until golden and internal temperature reaches 200–210°F (93–99°C).
- Remove bread from pan and cool on a wire rack for 1 hour before slicing.
Notes
- Cold Proof Flexibility: 4 hours is enough, but up to 3 days in the fridge adds flavor and fits busy schedules. Check for sour smells beyond 3 days.
- Roasting Pan Tip: Use a loaf pan inside a large roasting pan to prevent spreading. Add a dish of hot water on a lower rack if the lid isn’t tight.
- Dutch Oven Users: Preheat for at least 30 minutes for best results.
- Shower Cap Hack: A reusable, eco-friendly cover for fermentation and proofing.
- Storage: Store in a paper bag or towel for 2 days. Freeze sliced bread in an airtight bag for up to 1 month. Reheat at 350°F for 5 minutes to revive crust.
- Mix-Ins: During final stretch and fold, add 1/2 cup olives, rosemary, or sesame seeds for extra flavor.
- Whole Grain Twist: Swap 1 cup all-purpose flour for whole wheat or rye, keeping at least 2 cups all-purpose or bread flour for structure.
- Cheesy Herb Delight: Stir in 1/2 cup grated sharp cheddar and 1 tbsp dried herbs (thyme or oregano) during final stretch and fold. Sprinkle extra cheese on top before baking.
- Sweet Cinnamon Swirl: After cold proof, spread 2 tbsp softened butter, 2 tbsp brown sugar, and 1 tsp cinnamon over flattened dough, roll into a log, and shape.
Nutrition
Serving: 1slice
Servings: 12 slices
