The Best No Knead Crusty Bread from scratch

Step 1

In a large bowl add in the flour, yeast and salt. You need to make sure the bowl is at least 2 times the size as this will easily double in volume. Whisk to combine. Add in the water and mix with a wooden spoon – do NOT use a stand mixer. Mix it until it’s combined and forms a ‘shaggy’ dough. Just make sure that all the flour is incorporated. It will not be a smooth dough – that’s how it’s supposed to be.

Step 2

Cover with plastic wrap and set in a warm place overnight for at least 12 hours but no more than 24.

Step 3

When you’re ready to bake, put the rack in the middle and preheat to 450F. When the oven reaches temp, put your dutch oven pot (cast iron or heavy ceramic {check to see that your ceramic can handle 450F temp first!}) in the oven WITH THE LID on. Let it heat up for 30 minutes.

Step 4

While that’s heating up, use a dough scraper and scrape your dough onto a heavily floured surface (or you can flour parchment paper and put it on there). *See note

Step 5

If adding nuts, fruits, etc, add it now and gently knead in to disperse. Shape into a ball, tucking the sides under. It will be sticky but that’s good.

Step 6

Cover lightly with plastic until the 30 minutes is up.

Step 7

Remove the pot from the oven, place the ball dough on floured parchment paper and plop the ball down in the pot. You’re essentially placing the whole thing inside (try to remove the excess flour) the pot – parchment paper with the dough ball.

Step 8

Replace the lid and bake for 30 minutes. No peaking! Remove the lid and bake for another 15 minutes. Remove from the oven and using tongs remove the bread and cool on cooling rack.