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    The Best Crust I Have Ever Made!

    The Best Crust I Have Ever Made!

    Crispy outside, soft inside - simple no-knead perfection
    This is the best crust I have ever made! With a crispy outside and soft inside, this no-knead bread proves that amazing results don't require complicated techniques. Just mix, fold, and let time work its magic. The secret? A gentle stretch-and-fold method that develops perfect gluten structure without any kneading. Follow along with the video for visual guidance on achieving that perfect texture every time!

    How to Make the Best Crust Bread - No Knead Method

    Follow along with this detailed video guide to see exactly how to achieve that perfect crispy crust and soft inside texture

    Watch the video for perfect results! I show you every step, from the initial mix to the beautiful bubbles that form, and how to achieve that golden, crispy crust. You'll see exactly how the dough should look and feel at each stage.

    Simple Ingredients

    • ¾ cup + 2 tbsp. Water(210 ml)
    • 1 tsp. Fresh yeast(3g), or ½ tsp. (2g) dry yeast
    • 1 tsp. Sugar
    • 2 ½ cups Bread flour(320 grams)
    • 1 tsp. Salt

    Step-by-Step Instructions

    1. 1
      Activate the yeast: In a large bowl, mix water with fresh yeast (or dry yeast) and a little sugar. Stir until completely dissolved - this activates the yeast for a beautiful rise.
    2. 2
      Add flour and salt: Add bread flour and salt to the yeast mixture. Mix everything together until there's no dry flour visible - just mix, no need to knead! The dough will be soft and easy to work with.
    3. 3
      First rest: Cover the bowl and let rest for 30 minutes. During this time, the flour hydrates and gluten begins developing naturally.
      Timer Available:First Rest (30:00)
    4. 4
      Stretch and fold technique: With a wet hand, stretch the 4 sides of the dough and fold them to the center. This gentle folding develops the gluten structure without kneading.
    5. 5
      Lift and slap: Lift the dough from the center and slap it back into the bowl a couple of times. This technique helps build strength in the dough structure.
    6. 6
      Second rest: Cover and let rest for another 30 minutes. You'll notice the dough becoming more elastic and developing bubbles.
      Timer Available:Second Rest (30:00)
    7. 7
      Repeat stretch and fold: Repeat the same process - stretch the 4 sides to the center, then lift and slap. The dough should be full of beautiful bubbles now!
    8. 8
      Final rise: Let rise for 2 hours until the dough is full of bubbles and has doubled in size.
      Timer Available:Final Rise (2:00:00)
    9. 9
      Prepare for shaping: Sprinkle flour on your work surface. Carefully turn out the dough - you should see those beautiful bubbles!
    10. 10
      Fold and divide: Fold the dough so it's easier to cut, then cut into 6 equal parts. The bubbles are a wonderful sign of proper fermentation.
    11. 11
      Shape into balls: Make each part into a ball by gathering the dough and sealing at the bottom. Rub against the work surface to seal properly. Let rest for 10 minutes to relax the gluten.
      Timer Available:Shape Rest (10:00)
    12. 12
      Final shaping: Flatten each piece gently, then roll and press down with your fingers to create the final loaf shape. Place on baking tray, seam side down.
    13. 13
      Final proof: Cover with a towel and let rise for 30 minutes until the loaves feel light and puffy.
      Timer Available:Final Proof (30:00)
    14. 14
      Preheat oven: Preheat your oven to 450°F (230°C). Score each bread with a sharp blade or knife - make diagonal cuts about ½ inch deep.
      450°F (230°C)
    15. 15
      Create steam: Splash or spray the loaves with a little water and sprinkle some flour on top for a beautiful rustic appearance. Cover with another tray to create steam.
    16. 16
      Steam baking: Bake covered at 450°F (230°C) for 20 minutes. The steam creates that amazing crispy crust.
      450°F (230°C)
      Timer Available:Steam Baking (20:00)
    17. 17
      Final baking: Remove the top tray and bake for 10 more minutes at 390°F (200°C) until golden brown and perfectly baked.
      390°F (200°C)
      Timer Available:Final Baking (10:00)
    18. 18
      Listen to them sing! Remove from oven and listen to that beautiful crackling sound as they cool - they sing! Let cool for at least 15 minutes before slicing.
    No-Knead Artisan Bread by Food Language
    No-Knead Artisan Bread by Food Language
    No-Knead Artisan Bread by Food Language

    Pro Tips for Perfect Results

    • Wet hands are essential when handling this sticky dough - it prevents sticking perfectly
    • Those bubbles you see forming are excellent signs - they create the light, airy texture
    • The 'lift and slap' technique is key - it develops gluten structure without traditional kneading
    • Don't skip the steam step - it's what creates that incredible crispy crust
    • Listen for the 'singing' as the bread cools - those crackling sounds mean perfect crust
    • The contrast between crispy outside and soft inside is what makes this bread special
    • Be patient with the rising times - good bread takes time, but it's worth every minute

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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