No Knead Rustic Bread
No Knead Rustic Bread

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, no knead rustic bread. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

No Knead Rustic Bread is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. No Knead Rustic Bread is something that I have loved my whole life. They are fine and they look wonderful.

I like to begin making the dough at night. Let bread cool, at least a little while before slicing otherwise bread just falls apart. Rustic No-Knead Bread Recipe Rustic No-Knead Bread

To begin with this recipe, we have to prepare a few components. You can have no knead rustic bread using 4 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make No Knead Rustic Bread:
  1. Prepare 3 cups all purpose flour
  2. Get 1 3/4 tsp kosher salt / 1 1/2 tsp cooking salt
  3. Prepare 1/2 tsp instant yeast or rapid rise yeast
  4. Take 1 1/2 cups water - room temperature

This rustic garlic and rosemary bread requires just a little mixing, followed by a long rise time. This bread would be delicious with some of this caramelized onion jam! This No-Knead Rustic Bread Loaf is one of the easiest bread recipes. It starts with flour, salt, yeast and water, add in a little time plus a hot dutch oven equals one crusty rustic loaf!

Steps to make No Knead Rustic Bread:
  1. DOUGH PREP: In a large mixing bowl add 3 cups all-purpose flour or bread flour. If all you have is bleached flour, then use it. If you have bread flour, use it.
  2. Add 1/2 teaspoon instant yeast. (Note: IF you do not have instant or Rapid-rise and you only have regular active dry yeast, THEN proof the yeast before you use it by mixing the yeast with 1/4 cup warm water. Let it set for 5 minutes then mix the yeast in with the water).
  3. Add 1 3/4 teaspoon kosher salt to the flour. If you only have table salt, you may want to reduce the amount of salt by 1/4 – 1/2 teaspoon. Stir the dry ingredients together.
  4. Pour in 1 1/2 cups of water. I used room temperature tap water.
  5. Stir/whisk until a chunky, thick dough forms. Don’t over mix. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. It’s not gonna look pretty but its ok. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature. Overnight is ideal. Dont worry abt the time proofing. I Prepared my dough 8pm. Baked the next day, noon.
  6. PREP FOR BAKING: When you’re ready to bake, preheat the oven to 450°F (200-230°C). Then, Pre heat cast iron Pot or any oven safe pot/pan with lid (or similar) in the oven for about 30 minutes. Note: anything that can take the heat that has a lid or is tightly covered will work. The idea is to create a steam oven inside the pan to produce a nice crisp crust. What ever the container is that you use, just make sure it can take temperatures up to 450° F (200-230°C depending on the oven)
  7. At this point, the dough should be big and puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. Note: the dough is super sticky, dont be tempted to add more flour. IMPORTANT: Do NOT Knead the dough. Just Flour your hand and gently smooth the dough. Gently form the sticky mass of dough into a round ball.
  8. Look closely at the dough and you will be able to see a large air bubble in the lower right side of the dough. That’s good. We don’t want to knead out the large air holes. We are making artisan bread and want many large air holes.
  9. Once smoothed, set this dough on a piece of parchment paper to make it easier to lift dough in & out of the pot. Cover with plastic/cling film while your pan heats up.
  10. BAKE: Remove the plastic from the dough. Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it’s very hot). Bake, covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy. Done.
  11. Alternatively, you can also try adding flavours to the bread.

No-Knead Rustic, Italian-style Bread, has recently become my go-to recipe every time we want a freshly baked, rustic white bread, Italian-style. An artisan no-knead, free-form loaf, easy and quick, with a nice crust and crumb, that doesn't last long in our house. Song of the Day: Tonight Tonight - The Smashing Pumpkins. Enjoy this rustic no knead bread for breakfast with lots of butter! Place the baker's flour in a large mixing bowl.

So that is going to wrap this up with this exceptional food no knead rustic bread recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!