I came across this recipe for No-Knead Crusty bread and decided to give it a try. This is truly the best bread I have ever made and it will now be my go to recipe.
Last night after dinner I put double the ingredients from this recipe into a bowl and mixed together.
I left the dough overnight to proof until about 9:30 am (about 15-16 hours).
This is what it looked like the next morning.
I split the dough in half and made two loaves. (Make sure not to knead the dough too much, you don’t want to get rid of all the lovely bubbles that were formed during the proofing process.)
I followed the instructions in the recipe except, because I had doubled the ingredients, I made two loaves. I baked them one after the other in my le Creuset pot in the oven.
And here’s what the final product looks like.
If you are at all interested in making your own bread, I highly recommend you try this recipe. All it takes is a bit of planning and patience!
LazyDayz 
I want to make no-knead bread. The New York Times has a lot of recipes online. They have a recipe for no-knead bread. The recipe made me desire to know the proportions for making a loaf with the least amount of ingredients. Without kneading bread, the texture of bread includes having holes in the bread. Some sandwich bread recipes include squishing all of the air out of the dough to eliminate having holes in the bread. Holes can be appealing to me, I like Swiss cheese.
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🌻Angele, this looks like a really delicious loaf of bread. I can see it sliced and slathered in butter alongside of the Homemade Baked Beans…mmmm. Thank you once again.
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