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No Knead Crusty Bread

12h 40m Total time
12h Prep
6 Serves
easy
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About

I hate supermarket bread. Even from the bakery section, it always last way longer than it should, which fills me with dread about what has been pumped into it.

This is an incredibly easy homemade bread recipe - even the worst cook in the world would be hard pressed to mess it up and it produces a tasty, fresh crusty bread loaf that will impress any guest.

Method

  1. Mix all of the ingredients together in a large bowl and cover with cling film.
  2. Leave in overnight at room temperature, in the morning it should have doubled in size.
  3. Place a Dutch oven (with lid) in your oven and preheat to 240C.
  4. Remove the Dutch oven and uncover. Turn your dough out onto a floured surface and shape into a circle by folding the dough up and over itself on all sides. Quickly place it in the Dutch oven and recover.
  5. Bake for 30 minutes then remove the lid and bake for a further 10 minutes.
  6. Remove and let cool on a wire rack.

Notes

  • this dough is quite a wet dough, meaning that it can produce quite a flat bread. If you want a taller loaf for sandwiches, reduce the amount of water slightly and also spend more time shaping the dough before it’s placed in the oven to help it rise taller.
  • if you’d like to add some scoring to produce a prettier bread then once it’s been in the oven for approximately 6 minutes, quickly remove and use a sharp knife to score it before returning for the rest of the baking time.
  • if you like a seeded loaf, you can add whatever seeds you prefer to this one. Just be aware that the seeds will soak up some of the water overnight, which if you want a tall loaf, is perfect. But if you want a flatter loaf add an extra tablespoon or two to balance out how many seeds you’ve added. We love this one with pumpkin seeds.