Gloriously easy crusty (no knead) bread recipe

Gloriously easy crusty (no knead) bread recipe

Prep time 18 hours
Cook time 45 minutes
Total time 18 hours, 45 minutes
Allergy Wheat
Dietary Vegan, Vegetarian
Meal type Bread, Breakfast, Lunch
Misc Freezable
This bread will turn a lovely burnished gold colour, with a great crust, and a sourdough like chew to the inside.


  • 3 cups All purpose flour (preferably organic)
  • 1 3/4 teaspoon Fine sea salt
  • 1/2 teaspoon Instant yeast (preferably organic)
  • 1 1/2 cup Water (room temperature)


Step 1
First put the flour in a large bowl (that will allow for expansion), then add salt on one side of the bowl and the yeast on the opposite side of the bowl. Whisk the yeast into the flour first and then whisk the salt in until well mixed.
Step 2
Add the water a bit at a time while mixing the flour mixture together using your hand. The mixture will be sticky but not sloppy, so watch the dough as you mix in the water and ensure all flour is mixed in.
Step 3
Cover the bowl with plastic wrap/cling film and a tea towel and leave to rest for approximately 12 hours (until it has at least doubled in size). You can leave this overnight.
Step 4
When you are ready to bake your bread, preheat the oven to 230 C (or 210 fan assisted). When the oven has preheated, put your casserole pan in the oven, lid on, for 30 minutes with nothing inside (set your timer).
Step 5
While the casserole dish is in the oven, turn the dough out onto a well floured surface and shape into a roundish loaf and cover in plastic wrap (ensuring the loaf is lightly covered in flour so that it does not stick to the plastic wrap. The dough will be a bit sticky and soft.
Step 6
When the 30 minutes is up, take the casserole dish out of the oven, unwrap the dough and place the dough in the casserole dish. Put the lid back on and pop in the oven for 20-30 minutes. (20 for fan assisted, 30 for non).
Step 7
Remove the lid from the casserole dish and pop back in the oven for 10-15 minutes. Again go for the lesser time for fan assisted. The finished loaf should be a lovely deep golden brown. Allow the bread to cool for about an hour on a wire rack and then eat!