Step 3: Let the Dough Rest (30 Minutes)
Cover the bowl with a clean kitchen towel or plastic wrap.
Let it rest at room temperature for 30 minutes.
During this time, the gluten will develop on its own, creating an elastic dough.
Step 4: Shape the Dough
Generously flour your work surface and hands.
Gently turn the dough out onto the surface.
Fold it over a few times (no kneading, just gentle folding to create structure).
Shape it into a round or oval loaf.
Tip: If the dough is too sticky, dust it lightly with flour, but don’t add too much or the bread will be dense.
Step 5: Let It Rest Again (15 Minutes) While Preheating the Oven
Place the shaped dough onto a baking sheet lined with parchment paper or into a floured cast iron pot.
Let it rest for another 15 minutes while you preheat the oven.
Preheat your oven to 450°F (230°C).
To get a crispy crust, place an oven-safe dish filled with hot water on the lower rack—this creates steam, giving your bread that bakery-style crunch!
Step 6: Bake to Golden Perfection
Score the top of the dough with a sharp knife or razor (this helps the bread expand while baking).
Place it in the oven and bake for 25-30 minutes, or until golden brown.
If baking in a Dutch oven, bake covered for 20 minutes, then uncover and bake for another 5-10 minutes to crisp up the crust.
Step 7: Let It Cool & Enjoy!
Once baked, remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing.
Serve with olive oil, butter, or your favorite spreads.
Serving & Storing
Best enjoyed fresh, but you can store it in an airtight bag for up to 2 days.
Reheat in the oven for 5-10 minutes at 350°F (175°C) to bring back the crunch.
Freezing: Slice and freeze the bread in a sealed bag. Toast or reheat before serving!
Final Thoughts
This no-knead, quick Italian bread is the perfect solution when you’re craving fresh homemade bread but don’t have hours to spare. With minimal effort and maximum flavor, it’s a game-changer for busy bakers!
Give it a try, and let us know how it turns out. Happy baking
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