Description
This no-knead rustic bread recipe is perfect for beginners, using just five pantry ingredients to create a crusty loaf with a soft, airy interior.
Ingredients
Scale
- 3 cups warm water
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tbsp sugar
- 6 cups (750 g) all-purpose or bread flour
- 3 tsp salt
Instructions
- Mix warm water, yeast, and sugar in a large bowl. Let it sit for 10 minutes until bubbly.
- Add flour and salt. Stir until a sticky dough forms.
- Cover the bowl with plastic wrap and a towel. Let the dough rise at room temperature for 1 to 3 hours.
- Preheat the oven to 450°F. Place a pizza stone or upside-down baking sheet inside and a pan of water on the bottom rack.
- Lightly flour your work surface, turn out the dough, divide in two, and shape into round loaves.
- Score an “X” on each loaf and place them on a floured or parchment-lined baking sheet.
- Transfer to the hot stone or sheet and bake for 25–30 minutes until golden and crusty.
- Let cool for at least 1 hour before slicing.
Notes
- Dough should be slightly sticky; add flour gradually if needed.
- If crust browns too quickly, tent with foil halfway through baking.
- Internal temperature should reach 190°F for doneness.
- Don’t slice immediately—cooling helps set the crust.
- Store in an airtight bag for 2–3 days or freeze slices for longer storage.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (estimated from 1/20th of a loaf)
- Calories: 140
- Sugar: 1g
- Sodium: 220mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg