No Knead Italian Rustic Bread - Recipe Has been Corrected!

READY IN: 3hrs 45mins
Recipe by Emjay99

THIS RECIPE HAS BEEN CORRECTED! Please ignore the low ratings and give it a try. My apologies to those whose tried this recipe and failed. This method produces a ciabatta like texture with a wonderful crust. Nutri Flour Blend is a blend of white flour and wheat bran. Experiment with different blends - the result should be a light, holey, rustic style loaf. You will need at least 18 hours before this bread can be baked.

Top Review by KasiaCooks

This bread is delicious easy to make and perfect!

I came upon it by accident and tried it because the author said it had been corrected. I was looking for a Puglise or Ciabatta type loaf that I could make at home whenever I wanted one. I think the word "rustic" and the photo are what got me, despite the first two reviews that are several years old. What did I have to lose?

I have made it 4 times already with great results. See the pictures that I'm going to upload. It has a deliciously crispy crust and a soft interior with just the right size holes. My husband and children are always asking for more.

Aside from the wait time, it's very easy to make. I mix the dough at night, in the morning let it rise for the additional 2 hours and bake before lunchtime. I use a Romertopf clay baker with lid, and I think what is not clear in the recipe is that you heat whatever baker you are using inside the preheating oven for 30 minutes. (This is something I was familiar with from the Cooks Illustrated No-Knead Recipe). I also didn't rest the dough on a floured towel nor cover it with one, because the first time I tried it, the dough stuck (maybe I didn't flour it enough all over?). I flour a floppy cutting board, flour the top of the dough and cover it with saran wrap. It rises nicely.

Good luck to all! I hope you'll try it!

Ingredients Nutrition


  1. I like to prepare this with my Kitchenaid dough hook.
  2. Place flour, salt, sugar and yeast in the mixer bowl. Add the water.
  3. Using the dough hook and the "stir" setting on the mixer allow the dry and wet ingredients to come together (this should take a minute) until all the flour is incorporated. You can do this with a wooden spoon or spatula just as effectively.
  4. Cover the bowl with a towel and rest in a warm place for 12 to 18 hours. It will double in size, bubble and long gluten strands will form.
  5. Lightly flour your hands and the work surface then remove the dough from the bowl. Quickly form it into a ball.
  6. Thoroughly flour a cotton towel and rest the dough on it. Cover it with another floured cotton towel.
  7. You may also rest the dough on a non-stick ‘Silpat’ mat and cover it with just one towel. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more.
  8. A half an hour or so before the dough is ready preheat your oven to 450 degrees. You may use cast-iron, steel, enamel or ceramic.
  9. When the dough has fully risen slide your hand under the towel and quickly invert the delicate dough into the hot pot. Shake the pot a bit to settle it then place the lid on the pot and start baking.
  10. Bake for 30 minutes with the lid then remove it and bake for 15 minutes more.

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