No-Knead Crusty Bread (Bakery-Style)

 

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No-Knead Crusty Bread (Bakery-Style)

Ingredients

• 3½ cups (450 g) all-purpose flour
• 1½ tsp salt
• 1 tsp sugar (optional, helps fermentation)
• 1 tsp instant dry yeast
• 1½ cups (360 ml) warm water
• Extra flour for dusting

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Instructions

1️⃣ Mix the Dough

• In a large bowl, mix flour, salt, sugar, and yeast.
• Add warm water and stir with a spoon until a sticky dough forms.
• Cover the bowl with plastic wrap or a towel.

2️⃣ First Rise

• Let the dough rise at room temperature for 2–3 hours, or until doubled in size and bubbly on top.

3️⃣ Shape the Bread

• Dust your work surface with flour.
• Gently turn out the dough (do not punch it down).
• Divide into 3 portions (or leave whole for one large loaf).
• Shape lightly into oval or round loaves.
• Place on a baking tray lined with parchment paper.
• Dust the tops with flour and cover loosely.
• Rest for 30–40 minutes.

4️⃣ Preheat Oven

• Preheat oven to 230°C / 450°F.
• Place an empty heatproof pan on the bottom rack (for steam).

5️⃣ Bake

• Score the bread with a sharp knife.
• Place bread in the oven and pour 1 cup hot water into the empty pan to create steam.
• Bake for 25–30 minutes until golden brown and crusty.

6️⃣ Cool

• Let the bread cool on a rack before slicing.

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Tips for Perfect Crust

• Steam is the secret for a crispy crust
• Do not over-handle the dough
• Bread is done when it sounds hollow when tapped on the bottom

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