Imagine pulling a golden, crispy-crusted Italian bread out of your oven that looks like it came straight from a professional bakery - without spending hours kneading or requiring advanced baking skills. This no-knead Italian bread recipe is a game-changer for home bakers, promising restaurant-quality results with minimal effort. With just four simple ingredients and some patient waiting, you'll create a stunning loaf that will have your family and friends wondering if you've secretly trained as a professional baker!
Prep Time: 12 hrs
Cook Time: 30 mins
Total Time: 12 hrs 30 mins
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon instant yeast
- 1 1/4 teaspoons salt
- 1 1/2 cups warm water
Instructions
- In a large mixing bowl, combine 3 cups of all-purpose flour, 1/4 teaspoon of instant yeast, and 1 1/4 teaspoons of salt. Mix the dry ingredients together using a whisk or a fork to ensure they are evenly distributed.
- Gradually add 1 1/2 cups of warm water (about 100°F or 38°C) to the dry ingredients. Use a wooden spoon or spatula to mix until a shaggy, wet dough forms. Make sure all the flour is incorporated, but do not overmix.
- Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for about 12 to 18 hours, or until the surface is dotted with bubbles and the dough has doubled in size.
- After the dough has risen, lightly flour a clean work surface. Turn the dough out onto the floured surface. With floured hands, gently shape the dough into a ball. Avoid deflating the dough too much during this process.
- Place the shaped dough onto a piece of parchment paper. Dust the top with a little more flour and cover it with a clean kitchen towel. Let it rest for about 1 to 2 hours, or until it has puffed up slightly.
- While the dough is resting, preheat your oven to 450°F (232°C). Place a Dutch oven (or a heavy oven-safe pot with a lid) in the oven as it preheats. This will help create steam for a crusty bread.
- Once the oven is preheated and the dough has rested, carefully remove the hot Dutch oven from the oven. Remove the lid and use the parchment paper to lift the dough and place it into the pot. Be cautious, as the pot will be very hot.
- Cover the pot with the lid and return it to the oven. Bake the bread for 30 minutes covered, which will help it steam and create a nice crust.
- After 30 minutes, remove the lid from the pot and continue to bake for an additional 15 to 20 minutes, or until the bread is golden brown and has a crusty exterior.
- Once the bread is done baking, carefully remove it from the pot and transfer it to a wire rack to cool completely before slicing. This will ensure that the inside of the bread sets properly.
- Enjoy your freshly baked crusty no-knead Italian bread with olive oil, balsamic vinegar, or as a side to your favorite pasta dish!
Tips
- • Use warm water between 100-110°F to activate the yeast perfectly • Choose a large, wide bowl for maximum dough rising space • Cover your dough tightly to prevent moisture loss during long fermentation • Let the dough rise in a draft-free area at room temperature • Don't rush the rising process - slow fermentation develops deeper flavor • Use a heavy Dutch oven with a lid to create professional steam-baking conditions • Check bread doneness by tapping the bottom - it should sound hollow • Allow bread to cool completely before slicing to maintain internal moisture • Store bread in a paper bag to keep the crust crisp
Nutrition Facts
Calories: 100kcal
Carbohydrates: 20g
Protein: 3g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
