Forget everything you thought you knew about baking bread at home, because this recipe is about to change your life (and your kitchen smells!). Seriously, who knew something this delicious—with that perfect golden crust and airy interior—could be so incredibly easy? No kneading, no fuss, just pure bread-making magic that’s perfect for dipping in soup, slathering with butter, or just tearing apart with your hands. You absolutely HAVE to try this!
**Effortless No-Knead Crusty Bread**
**Yields:** 1 loaf
**Prep time:** 15 minutes (plus 12-18 hours resting)
**Cook time:** 45-55 minutes
**Ingredients:**
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3 cups (360g) all-purpose or bread flour
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* 1 ½ teaspoons salt
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* ½ teaspoon instant or active dry yeast
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* 1 ½ cups (360ml) warm water (about 100-110°F / 38-43°C)
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* Extra flour or cornmeal for dusting
**Equipment:**
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Large mixing bowl
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* Plastic wrap or a kitchen towel
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* Dutch oven or heavy-bottomed oven-safe pot with a lid (approx. 4-6 quart)
**Instructions:**
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**Mix the Dough:** In your large mixing bowl, combine the flour, salt, and yeast. Pour in the warm water and mix with a wooden spoon or a spatula until just combined. The dough will be shaggy and sticky. Don’t overmix – just ensure there are no dry spots of flour.
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2. **First Rise (Long and Slow):** Cover the bowl tightly with plastic wrap or a kitchen towel. Let the dough rest at room temperature (ideally around 70°F / 21°C) for 12 to 18 hours. During this time, the dough will become bubbly and roughly double in size. The longer it rests, the more flavor it develops!
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3. **Prepare for Baking:** About 30 minutes before you’re ready to bake, place your Dutch oven (with the lid on) into your cold oven. Preheat the oven to 450°F (232°C). This allows the pot to get extremely hot, which is key for that amazing crust.
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4. **Shape the Dough:** Lightly flour a clean surface. Gently scrape the dough out of the bowl onto the floured surface. Fold the edges of the dough towards the center a few times to create a somewhat round shape, forming a taut surface on top. Try to handle the dough as little as possible to keep all those wonderful air bubbles intact.
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5. **Second Rise:** Sprinkle a piece of parchment paper or a generously floured tea towel with flour or cornmeal. Carefully transfer the shaped dough onto it, seam-side down. You can also place it directly into a floured bowl if you prefer. Cover loosely and let it rest for another 30 minutes while the oven finishes preheating.
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6. **Bake:** Once the oven and Dutch oven are fully preheated, carefully remove the hot Dutch oven from the oven (use oven mitts!). Gently lift the parchment paper with the dough and carefully place it into the hot Dutch oven. If you used a bowl, carefully invert the dough into the pot.
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7. **First Bake (Covered):** Cover the Dutch oven with its lid and bake for 30 minutes. The steam trapped inside is crucial for preventing the crust from setting too early, allowing the bread to fully expand and achieve its signature airy texture.
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8. **Second Bake (Uncovered):** Remove the lid and continue baking for another 15-25 minutes, or until the bread is a deep golden brown and sounds hollow when tapped on the bottom. If you have an instant-read thermometer, the internal temperature should be around 200-210°F (93-99°C).
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9. **Cool:** Very carefully remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely for at least 1-2 hours before slicing. This step is vital for the crumb to set properly and for the flavor to fully develop. Resist the urge to cut into it early!
Enjoy your homemade, perfectly crusty loaf! Don’t forget to show off your baking skills below!
