Roasted Tomato Basil Soup
Oven-roasted tomatoes, garlic and onion blended into a velvety soup with fresh basil. Comfort in a bowl.
🥖 Baking
Rustic No-Knead Crusty Bread
Four ingredients, five minutes of work and a long rest give you a bakery-style loaf with a crackling crust.
Prep10 min + 14 hr rise
Cook45 min
Serves8
LevelEasy
About this recipe
If you've never baked bread, start here. Time does all the kneading: a long, slow ferment develops gluten and deep flavor, and baking inside a preheated Dutch oven traps steam for a glossy, crackling crust and an open, chewy crumb.
Method
MixStir the flour, salt and yeast in a large bowl. Add the water and mix until no dry flour remains. The dough will be shaggy and sticky.
Long riseCover and leave at room temperature for 12–18 hours, until bubbly and more than doubled.
ShapeTurn the dough onto a floured surface. Fold the edges into the center to form a rough ball, then flip seam-side down onto parchment.
Second riseCover loosely and rest for 1–2 hours. Meanwhile, place a lidded Dutch oven in the oven and preheat to 240°C (465°F) for 45 minutes.
Bake coveredScore the top, lift the dough by the parchment into the hot pot and cover. Bake 30 minutes.
Bake uncovered and coolRemove the lid and bake 12–15 minutes more until deep brown. Cool on a rack for at least 1 hour before slicing.
💡 Tips for success
- Use a kitchen scale for consistent results.
- Add 100 g olives, seeds or chopped rosemary at the mixing stage.
- Cutting too early makes the crumb gummy — wait for it!
🧊 Storage & leftovers
Store cut-side down on a board for 2 days, or slice and freeze up to 3 months.
Cooking times and temperatures are guides — ovens and stoves vary. Always cook meat, poultry, fish and eggs to safe internal temperatures and check labels if you're cooking for anyone with food allergies. See our disclaimer.
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