Rustic No-Knead Bread
A bakery-style crusty loaf with a chewy open crumb — four ingredients, no kneading, just time.
Elaboración
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Stir flour, salt and yeast, then mix in water to a shaggy dough.
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Cover and rest at room temperature 12–18 hours until bubbly.
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Shape into a ball on floured paper; rest 30 minutes while the oven and pot heat to 230°C.
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Bake covered in a Dutch oven 30 minutes, then uncovered 12–15 minutes until deep golden.
💡 Consejos
The long, slow rise builds all the flavour — no kneading required. A preheated covered pot traps steam for that crackly crust.
📝 Notas
Cool completely before slicing or the crumb will gum up.
Nutrición por ración
Preguntas frecuentes
No Dutch oven?
Bake on a stone with a tray of boiling water below for steam.
Reseñas
Dejar una reseña
Aún no hay reseñas. Sé el primero en cocinarla.
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