Easy No-Knead Rustic Bread

Ingredients

• 3 cups all-purpose flour, spooned and leveled (360 g), plus extra for shaping
• 2 teaspoons instant yeast (about 6 g)
• 1 teaspoon fine salt (6 g)
• 1 teaspoon sugar
• 1¼ cups warm water (300 ml), approximately 100–110°F (38–43°C)
• 1 tablespoon olive oil
• 1 tablespoon melted butter, optional, for brushing after baking

Instructions

Step 1: Combine the dry ingredients
Add the flour, instant yeast, salt, and sugar to a large mixing bowl. Stir thoroughly to distribute the ingredients evenly.

Step 2: Make the dough
Pour in the warm water and olive oil. Stir with a sturdy spoon until no dry flour remains. The dough should look rough, soft, and sticky.

If it feels stiff or dry, add water 1 tablespoon at a time. If it is very loose, let it stand for 10 minutes before deciding whether it needs a little more flour. Avoid adding enough flour to make it firm.

Step 3: Let the dough rise
Cover the bowl with a lid or plastic wrap, leaving room for the dough to expand. Place in a comfortably warm spot for 1½–2 hours, until approximately doubled in size and bubbly on the surface.

The timing will vary with room temperature. Look for the change in volume rather than relying only on the clock.

Step 4: Shape the loaf
Lightly flour your work surface and hands. Scrape the dough onto the surface, then gently fold its edges toward the center several times to form a rough ball.

Turn the dough seam-side down. It does not need kneading or a perfectly smooth finish.

Step 5: Place in the baking pan
Line an 8-inch round cake pan, at least 2 inches deep, with oven-safe parchment paper. Leave a little parchment above the sides so you can lift the bread out later.

Transfer the dough to the pan, seam-side down.

Step 6: Allow a second rise
Cover loosely and let rise for 30–45 minutes, until visibly puffy. It may take closer to an hour in a cool kitchen.

Meanwhile, preheat the oven to 425°F (220°C) with a rack in the middle.

Step 7: Score and bake
Lightly dust the dough with flour, if desired. Using a very sharp knife or bread lame, make one shallow slash across the top, about ¼ inch deep.

Bake for 20 minutes. Reduce the oven temperature to 400°F (200°C) and bake for another 20–25 minutes, until the loaf is deeply golden.

If the top browns too quickly, cover it loosely with foil. The center should register approximately 200–205°F (93–96°C) on an instant-read thermometer.

Step 8: Cool before slicing
Lift the bread out of the pan and remove the parchment. Place the loaf on a wire rack.

For a softer crust, brush the hot loaf with melted butter. For a firmer crust, leave it unbrushed.

Allow to cool for at least 1 hour before slicing. Cutting too early can make the center seem gummy because it is still setting.