No Knead Farmhouse Bread

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Everyone deserves a slice of freshly baked bread. This No Knead Farmhouse Bread is unbelievably easy to make and super good, crusty outside and soft inside. What a DELICIOUS bread! It's perfect to serve with anything and everything and it is the best Farmhouse Bread EVER!!! Pass me the butter....

Prep Time10

Cook Time35

Proving Time2 30

Total Time3 15

Course: breakfast, dinner, lunch, main course, picnic, sandwich, side dishes

Cuisine: American, European, Italian, Mediterranean, Western

Keyword: baked bread, bread, cast iron bread, crusty loaf, farm bread, fresh bread, homemade bread, hot bread, no knead bread, oven bread

Servings: servings

Calories: 239kcal

Author: Bakabee

Ingredients

200 g bread flour
3 g sea salt
14 g sugar
4 g quick yeast
20 ml olive oil
135 ml lukewarm water

Instructions

Add the yeast and sugar to the lukewarm water, stir it well and set aside for 5 minutes to activate the yeast.
In a mixing bowl, add the bread flour, sea salt, olive oil. Use a fork to mix them together.
Keep mixing the dough while adding the yeast mixture.
Gently combine the mixture together using your hands.
Shape the dough into a ball at this stage. It does not need to be perfectly silky smooth.
Put some olive oil in another mixing bowl and use kitchen paper to wipe off the excess. Put the dough in and cover it with cling film. Let it prove for 90 mins.
Dust your hand with flour. Press the dough a few times to release the air and flatten the dough.
Take the flat dough in your hands and turn under the edges to create a ball shape again. Pinch the ends together on the underside of the ball.
This is the Dutch Oven I use in this recipe. It is a 16cm Round Dutch Oven.
Line a parchment paper in the Dutch Oven and pop the dough into it for the second prove for another 60 mins. Cover it with a tea towel and place it on the countertop.
Preheat your oven at 200°C.
After the second prove, sprinkle a little flour onto the dough before put it into the oven. It is for decoration only to create a rustic feeling after it is baked.
Bake it for 30-35 minutes or until the surface turns golden brown.
Once it is baked, take the bread out from the Dutch Oven immediately by lifting the parchment paper and let it cool on a wire rack. Be careful, it will be very hot!
Slice the irresistible smelling loaf and serve with butter!

Video

Notes

watch my video tutorial to learn the whole process.
Using cast iron to bake bread can create a very crispy crust. If you do not have a cast iron saucepan, a normal baking pan can do the job. The bread will still taste nice but maybe not quite so crispy outside.
The pan I use in this recipe is a 16cm Le Creuset Round Dutch Oven. Please adjust the recipe yourself according to the size of your saucepan.
The bread may not have such a nice round shape if you use this recipe in a bigger saucepan - but it will still taste great!!

Nutrition