Using grams for this recipe will be the most precise, but I wrote this in cups to make it easy for everyone to make, even without a scale. The dough, once mixed, should be wet so don’t be alarmed! When I measure the flour for this using cups, it is more of a lightly “packed” cup rather than a fluffy cup of flour. The dough is quite forgiving 🙂 After the rise, when shaping, if the dough seems wet, just make sure to heavily flour the surface and your hands. Don’t be shy!
No Knead Rustic Loaf
Makes 1 loafUsing grams for this recipe will be the most precise, but I wrote this in cups to make it easy for everyone to make, even without a scale. The dough, once mixed, should be wet so don’t be alarmed! When I measure the flour for this using cups, it is more of a lightly “packed” cup rather than a fluffy cup of flour. The dough is quite forgiving 🙂 After the rise, when shaping, if the dough seems wet, just make sure to heavily flour the surface and your hands. Don’t be shy!
Equipment
- Large Bowl
- Whisk
- Plastic wrap
- Cast iron dutch oven
- Wire rack
Ingredients
- 3 cups all purpose flour 425g (10-12% protein)
- ¼ cup whole wheat flour 35g
- 2 tsp kosher salt 6g
- 1 ¾ tsp instant yeast 7g
- 2 cups room temperature water 420g
Instructions
- In a large bowl, whisk flours, salt, and yeast until combined.
- Add water and mix until everything is incorporated.
- Scrape down the sides of the bowl and cover with plastic wrap.
- Let rise on the counter for 5 hours.
- Heavily flour your hands and a clean surface. Don’t be shy with the flour here! Transfer the dough to the heavily floured surface.
- Shape dough by folding the side of the dough closest to you up, and then each side of the dough in towards each other. Next, fold the farthest side of the dough in towards yourself. Then, using the side closest to you, flip the dough all the way over so that what was once the bottom of the dough is now the top. *see video
- Using cupped hands, shape the dough into a tight uniform ball. *see video
- Flour the top of the loaf all over. Lightly place a piece of plastic wrap over the loaf and let rest 30 minutes.
- While the loaf rests, preheat your oven to 450ºF, with a cast iron dutch oven inside.
- Once the dough has rested, do a quick re-shape with cupped hands if desired. Remove the cast iron from the oven. Transfer dough to the hot cast iron. Score loaf as desired. *see video
- Cover with cast iron lid and place back into the oven. Bake for 30 minutes.
- Carefully remove lid from cast iron and return bread to the oven to finish browning and cooking. This next baking step will take about 10-15 minutes depending on how brown you like it.
- Remove bread from oven and carefully transfer to a wire rack to cool.
- Cool at least 20 minutes before slicing into the loaf! Yum! So good with salted butter!
Tried this recipe?Let us know how it was!
