No-Knead Bread (Boule)
Ingredients
- 1packet active dry yeast
2 1/4 tsp.
- 1 tsp.sugar
- 1 ½ c.warm water
110°f
- 3 ⅓ c.all-purpose flour
- 2 tsp.kosher salt
Directions
- 1
In a large mixing bowl, sprinkle the yeast and sugar over the warm water. Stir to combine and allow to sit until the yeast blooms, 2 to 3 minutes.
- 2
Add the flour and salt. Using a sturdy rubber spatula, combine the flour mixture with the water mixture until a shaggy dough forms and all the flour has been incorporated. Scrape down the sides and bottom of the bowl and cover tightly with plastic wrap. Allow to rise at room temperature until doubled in size and bubbly, 3 to 4 hours. (If you’re not ready to bake bread, place the dough in the refrigerator for up to 2 days. Allow to sit at room temperature for 30 minutes before proceeding.)
- 3
Turn the dough out onto a lightly floured surface. Being careful not to deflate the air bubbles, use floured hands to gently pat the dough into a 5-inch round. Fold all the edges of the round into the center of the dough to form a ball, with the outside coated in flour from the work surface. Using a bench scraper or a spatula, flip the dough so that it is seam-side down. Use floured hands to gently pull the dough towards you into a taut round.
- 4
Transfer the dough to a large sheet of parchment paper. Dust the surface of the dough with flour and cover loosely with plastic wrap. Let rest 1 hour until puffed.
- 5
About 45 minutes before you're ready to bake bread, preheat the oven to 500°F. Place a large Dutch oven with a lid into the oven to heat.
- 6
Uncover the dough and gently score the dough as desired with a sharp knife or a bread lame (razor). Carefully remove the hot Dutch oven from the oven and remove the lid. Using the parchment paper as handles, transfer the dough and parchment paper to the pot and cover it with the lid.
- 7
Place the Dutch oven into the oven and immediately lower the temperature to 450°F. Bake for 25 minutes.
- 8
Remove the lid and bake until the bread is deeply golden, crusty, and hollow when tapped, 15 to 20 minutes more.
- 9
Remove the pot from the oven and carefully transfer the bread to a cooling rack. Allow to cool for 20 minutes before slicing.
No-Knead Bread (Boule)
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About this Recipe
Craving the simple pleasure of an artisanal loaf with a perfect golden crust and chewy interior? This No-Knead Bread (Boule) recipe delivers just that, allowing you to create bakery-quality bread at home with surprisingly little effort.
Why This No-Knead Bread Works
The magic of this recipe lies in its no-knead technique, which relies on a long, slow fermentation to develop rich flavor and an incredible texture without any laborious work. You'll achieve that coveted crunchy crust and tender crumb, making it feel like you spent hours on a loaf that only required minutes of hands-on time. It's the ideal approach for busy schedules or for anyone new to the joys of home baking.
What to Expect
Prepare for an experience that delights the senses. This boule emerges from your oven with a deep golden-brown crust that crackles slightly as you slice into it. Inside, you'll discover a soft, airy crumb with a satisfying chew, characteristic of beautifully fermented bread. The flavor is pure and comforting, making it a wonderful foundation for countless meals. While the total time is around 5 hours, most of this is inactive waiting, making it a perfect project to fit into your day.
Customization & Variations
This No-Knead Bread (Boule) recipe excels in its straightforward approach, focusing on the pure essence of a classic, artisanal loaf. Given its simple, foundational ingredients of active dry yeast, sugar, warm water, all-purpose flour, and kosher salt, the recipe's magic lies in perfecting the basic boule itself. While specific ingredient variations aren't provided within this recipe, this versatile bread serves as an excellent base that can be enjoyed in countless ways, adapting to any meal from a rustic side to a delightful snack.
Serving & Context
Perfect as a side dish for any meal, this boule also shines as comfort food on its own, for romantic meals, or as a hearty snack. Serve it warm with butter, alongside a stew, or as the star of a simple bread and cheese board.