Easy No Knead Rustic Bread
Besides eating homemade bread, there is perhaps little else as satisfying as making bread from scratch. The best food is a complete sensory experience—bread is the best of the best. If you have never made bread, then check out my Quick Pizza Dough recipe (perfect for focaccia or garlic knots). Bread is not difficult. It just often requires time…not hands on, but time to be present and still as it does its thing. I think that is a gift as well.
I want to give proper credit for the recipe here because I never want to claim a recipe as mine that is not. But, this recipe is scribbled on an old family recipe card…and pretty sure it isn’t my grandma’s.
Ingredients:
2 1/4 t active dry yeast (one packet)
1 1/2 c lukewarm water (95-100 degrees)
2 1/4 t kosher salt
3 1/4 c unbleached, AP flour (more for dusting, if you have scale: 16.6 ounces)
Directions:
In a measuring cup, stir the yeast and lukewarm water together. Set aside for 5 minutes or so until foamy bubbles appear.
Lightly oil a large mixing bowl, where dough will proof, and set aside.
In a stand mixer, fitted with dough hook, add the yeast/water mixture. Add the salt and the flour. Set speed to medium low and mix for a 3-4 minutes or until no dry patches are visible.
Scrape down sides of mixer, mix for 20-30 seconds to combine. The dough will be quite loose here and is referred to as the “shaggy mass stage.” So, if it looks like a shaggy mess…you are doing great!
Put shaggy mass dough into oiled mixed bowl. Cover with clean kitchen towel and set in a warm, no direct sunlight, spot in your kitchen. If you have a proofing feature on your oven, set the bowl inside there. Let the dough rise for at least 2 hours (possibly 3 or a bit more if your room is cold). The dough should double in bulk during the proofing stage.
Lightly dust a clean work surface with flour, and remove dough from proofing bowl. Pre-shape the dough, by simple folds. Fold 1: pull bottom edge towards you and fold over 1/4-1/2 of the way. Fold 2: Pull top half away, and fold over to slightly overlap bottom flap. Folds 3 & 4: Stretch dough from both sides and fold each side towards center to slightly overlap (think envelope when you are stretching and folding). Flip the little package to folded side down onto a large piece of parchment paper. Cover with kitchen towel and allow pre-shaped loaf to bench rest, approximately 40 minutes.
Meanwhile, place a 6 q dutch oven onto middle rack. Pre-heat oven to 450 degrees.
When dough has bench rested, using a very sharp knife quickly score the top at least twice. Carefully remove heated dutch oven and place on heat-proof surface. Lift dough with parchment paper and nestle down into dutch oven and replace lid.
Return to oven and bake for 20 minutes. Remove lid (carefully!) and continue to bake for 10-15 minutes longer until a wonderful, golden brown (a bit longer if still too pale). Remove from oven and allow bread to cool on cookie rack completely (about 2 hours). Cutting any sooner will make the bread gummy inside. Yes, this is the toughest part. Yes, I’ve cut into the warm bread after I couldn’t stand waiting any longer. It was still good, but not as good because patience has its rewards.