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Easy No-Knead Crusty Italian Bread Recipe with Dutch Oven for Bakery-Style Crunch

A close-up of a loaf of crusty italian bread cut in half, showing its airy, open interior crumb structure.
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Bake bakery-quality crusty Italian bread at home with simple ingredients. This recipe gives you a crisp, golden exterior and a soft, chewy interior, perfect for dipping or sandwiches.

Ingredients

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  • 3 cups All-Purpose Flour
  • 1 ½ teaspoons Salt
  • ¼ teaspoon Instant Yeast
  • 1 ½ cups Cool Water
  • 1 tablespoon Olive Oil (for greasing)

Instructions

  1. In a large bowl, whisk together the flour, salt, and instant yeast.
  2. Pour in the cool water and mix with a wooden spoon until just combined. The dough will be very shaggy and sticky; do not overmix.
  3. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours. This is the long, slow fermentation that builds flavor.
  4. After the long rise, lightly flour a clean work surface. Gently scrape the dough out of the bowl onto the floured surface.
  5. Fold the dough over itself a few times to form a rough ball. Do not knead it vigorously; you want to keep the air bubbles.
  6. Lightly oil a clean bowl or line a proofing basket with a floured towel. Place the dough ball seam-side down in the bowl.
  7. Cover the dough again and let it rise for a second time for about 30 to 45 minutes. While it rises, place your Dutch oven (with the lid on) into your oven and preheat to 450 degrees Fahrenheit (232 degrees Celsius).
  8. Once the oven is fully preheated, carefully remove the hot Dutch oven. Gently flip the dough out onto a piece of parchment paper, shaping it slightly into a round loaf if needed.
  9. Using the parchment paper as a sling, carefully lower the dough into the hot Dutch oven. Score the top of the loaf once or twice with a sharp knife or razor blade for expansion.
  10. Cover the Dutch oven and bake for 30 minutes.
  11. Remove the lid and continue baking for another 15 to 20 minutes, or until the crust is deep golden brown and sounds hollow when tapped.
  12. Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing. This cooling time is essential for the final texture.

Notes

  • For the best crispy crust, do not skip preheating the Dutch oven for at least 30 minutes.
  • If you do not have a Dutch oven, you can bake this on a baking stone or sheet pan, but place a pan of hot water on the bottom rack to create steam for the first 20 minutes of baking.
  • This dough freezes well after the first long rise; just punch it down gently, wrap it tightly, and freeze. Thaw overnight in the refrigerator before the second rise.

Nutrition

Find it online: https://carlacooking.com/crusty-italian-bread-recipe-easy-no-knead/