All three variations of our crusty no knead French Oven bread are as delicious as they look. Better yet, this is one of the easiest-to-prepare recipes we’ve ever come across for crusty breads. Look to our recipes below for more details.
3 cups (750ml) all purpose flour
2 tsp (10ml) salt
¼ tsp (1ml) instant yeast
1 ½ cup (375ml) warm water
Combine flour, yeast and salt. Add water, stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest over night at room temperature.
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Place it in the pot. Cover loosely with wrap and let rest for 15 minutes.
Using just enough flour to keep dough from sticking, gently shape dough into a ball. Generously coat a kitchen towel with flour. Put dough seam side down on towel and dust with more flour. Cover with a second towel and let rise for 2 hours. Dough will more than double in size.
Preheat oven to 230°C / 450°F. Place French Oven in the oven as it preheats, then carefully remove from oven. Slide your hand under towel and turn dough over into French Oven, seam side up. Shake French Oven once or twice if dough is unevenly distributed.
Cover with lid and bake for 30 minutes, then remove lid and bake another 20 to 30 minutes, until loaf is beautifully browned.
Let loaf cool before removing from French Oven.