Crusty No-Knead Bread: 4 Ingredients, No Fuss.
Let’s cut the bullshit. You want a loaf of real, crusty, artisan-style bread, but you don’t have all day or the patience for a fucking science project. You don’t want to knead. You don’t want to babysit a starter, unlike some other breads like this Easy Irish Soda Bread Recipe for Beginners. You just want that goddamn satisfying crackle when you break into a warm loaf you made yourself.
This Crusty No-Knead Bread is your fucking answer. It’s the recipe that proves the best things in life are also the simplest, even easier than trendy options like Cottage Cheese Flatbread. Four pantry staples. One bowl. Zero kneading. The magic happens while you sleep, and the payoff is a loaf so goddamn good, you’ll feel like you’ve beaten the system. This is the bread that makes you look like a pro, with the effort level of a nap. Let’s bake the easiest, most satisfying loaf of your life.
Crusty No-Knead Bread: 4 Ingredients, No Fuss.
Course: BreadsCuisine: AmericanDifficulty: Easy1
Loaf10
minutes45
minutes160
kcal13
hoursI’m done with complicated bread recipes. This crusty no-knead bread is my fucking hero. It’s stupidly simple, requires barely any hands-on work, and gives you that bakery-quality crumb and crackly crust right from your own goddamn oven.
Ingredients
3 cups – (360 g) – All-Purpose Flour
2 tsp – (6 g) – Kosher Salt
½ tsp – (2 g) – Instant Yeast
1 ½ cups – (360 ml) – Warm Water
Directions
- In a big fucking bowl, whisk the flour, salt, and yeast together.
- Pour in the warm water and stir with a wooden spoon until a shaggy, sticky dough forms. It looks like a mess. This is correct.
- Cover the bowl tight with plastic wrap and let the bastard sit on the counter for 12 to 18 hours. Walk the fuck away.
- After the long rest, preheat your oven to 450°F (230°C). Stick your empty Dutch oven, with the lid on, in there to heat up for a full 30 minutes.
- Plop the risen, bubbly dough onto a heavily floured surface. Gently shape it into a loose ball—no fucking kneading required.
- Carefully pull the hot Dutch oven out. Using the parchment paper as a sling, lower your dough ball into the screaming hot pot. Put the lid back on.
- Bake with the lid on for 30 minutes. Then, take the fucking lid off and bake for another 10-15 minutes until it’s golden and crusty as hell.
- Take the bread out and let it cool on a rack. For the love of god, wait until it’s cool to slice it.
Notes
- Embrace the fucking sticky. This dough is wetter than traditional bread dough. That’s the secret to the open crumb and crazy crust. Flour your hands and deal with it.
- The lid is not a suggestion. Trapping that steam is what gives you the professional-level crust. Don’t you dare peek before the 30 minutes are up.
- Time is your secret weapon. The long, slow rise builds the flavor. Don’t rush this shit. Let it go the full 12-18 hours.
- Let it fucking cool. I see you with that bread knife. Put it down. Slicing it warm makes the inside gummy. Wait. It’s worth it.
