No Knead Rustic Bread
No Knead Rustic Bread

Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, no knead rustic bread. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

No Knead Rustic Bread is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. No Knead Rustic Bread is something that I have loved my whole life. They’re fine and they look fantastic.

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 particular recipe, we have to first prepare a few ingredients. You can cook no knead rustic bread using 4 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make No Knead Rustic Bread:
  1. Get 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. Get 1 1/2 cups water - room temperature

Don't get me wrong, I love a good homemade. There's nothing like a fresh loaf of bread, right out of the oven. Unless it's a super easy no knead bread! This rustic garlic and rosemary bread requires just a little mixing, followed by a long rise time.

Instructions 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.

This bread would be delicious with some of this caramelized onion jam! 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. NO-KNEAD RUSTIC WHITE BREAD - I am sure you would have already scrolled through the images and must be wondering how a no knead bread can have such a fabulous texture.

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