Are you looking for the best crusty bread recipe in the world? Look no further, that’s what we have right here. This is one of those – no knead dutch oven bread variations that will blow anyone away. Okay, I know that a recipe for the best bread in the world is a tall order. This crusty, light and airy bread is very, very close though.
Not only is this bread really really good and better than store-bought, it’s also really easy to make. Let’s be honest we all want that great bread that’s easy to make.
To us, this is a weekend bread. A weekend bread is the kind of bread that you have to have the time to make. Some of the bread that we use everyday, is quick and easy, making those recipes everyday bread. You get it.
Because while it’s easy to make, it is a bread that requires time. It is the time that transform the gluten in the bread into long strings that then in turn net the bread together and create those big air bubbles but I just love.
You need at least 16 hours before you want to eat this bread. So it’s not work heavy it’s time heavy. But trust me it is all worth it.
Crusty bread gone wrong
Now it took me a few tries before I got this bread to be the way I wanted it. And you might as well learn from my mistakes.
If your bread sticks to your dutch oven or a pot whatever you’re using it was not warm enough when you put the bread in. And this recipe there is no powder oil so you need to rely on the strong temperatures to make sure that the bread doesn’t stick. To avoid this leave your pot or Dutch oven in your heated oven for a bit longer before you take it out and put in your breath.
The best and easiest bread in the world
Nothing less than the best bread in the world. As a no knead bread this takes very little work. You do need plenty of time to do the work for you. This bread comes out chrispy on the outside, and soft and full of air on the inside.
- 1/4 tsp dry yeast REALLY! Only very little!
- 1 pint cold water (5 dl)
- 2 pints flour (625g, 10 dl)
- 2 tsp salt
You will also need a large bowl, and a dutch oven or an oven safe pot to cook the bread in
Add the dry yeast to the cold water, to a large bowl and stir it well until the yeast is activated
Add salt and flour
stir until all the flour is wet, but no more.
Wrap the bowl with a wet tee towel or similar.
Leave it to raise cold for 12-14 hours.
(I did leave it on the kitchen table one time, and it was fine here in cold Denmark)
After 12-14 hours: Spread flour out on your clean table top. Pour your dough onto the flour and fold it gently in over it self 3 times. From the sides to the middle to shape a bread.
Now leave it for another two hours. (This is especially important if you had it raising cold - it needs to "wake up")
Heat your oven to 250 degrees Celsius (480 degrees Fahrenheit) with your dutch oven inside the oven. Make sure its heated all the way... I like to let it sit in the oven for 10 minutes after the temperature indicator is turned off.
Take the hot dutch oven from the oven and place it in a secure location, and remove the lid. Gently lift your dough into the dutch oven - careful not to touch it yourself. Add the lid back on, and place it in the oven.
Bake like this for 30 minutes
After 30 minutes, remove the lid and turn the oven to 225 degrees Celsius (435 Fahrenheit).
Bake without the lid for an additional 15 minutes. Make sure you check in on your bread after 10 minutes, your oven might be warmer than mine.
Take the bread from the oven and remove it from your dutch oven. Your bread should be crackling.
LEAVE YOUR BREAD FOR 20 MINUTES BEFORE YOU CUT INTO IT!