4. Preheat Your Oven and Dutch Oven
Place a Dutch oven or heavy oven-safe pot with a lid in the oven. Preheat to 450°F (230°C) for at least 30 minutes. Preheating ensures the pot is extremely hot, which helps the bread rise and develop a crispy crust.
5. Bake the Bread
Carefully remove the hot Dutch oven from the oven. Sprinkle a little flour or cornmeal in the bottom to prevent sticking. Gently place the dough ball inside, cover with the lid, and bake for 30 minutes.
After 30 minutes, remove the lid and bake for an additional 10–15 minutes, or until the crust is deep golden brown.
6. Cool and Serve
Transfer the bread to a wire rack and let it cool for at least 1 hour. This step allows the interior to set and prevents a gummy texture. Slice with a serrated knife and enjoy fresh with butter, olive oil, or your favorite spread.
Tips for Perfect No-Knead Bread
- Use high-protein flour (like bread flour) for a chewier texture.
- Don’t skip the long rest; flavor and structure depend on it.
- Optional add-ins: mix in rosemary, olives, garlic, or sunflower seeds for a twist.
- Storage: Keep wrapped in a kitchen towel for 2–3 days, or freeze slices for later.
This brilliant no-knead bread is rustic, delicious, and shockingly easy. It’s perfect for homemade sandwiches, toast, or simply tearing apart with butter. No kneading, no fancy tools—just patience and a bit of heat create a loaf that rivals bakery quality.
If you want, I can also make a visual step-by-step guide with pictures for this recipe—it’ll look like a professional baking tutorial! Do you want me to do that?
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