My number one ask for bread is texture. I want a crispy crust and a chewy, open crumb. This recipe delivers both, and requires no kneading, which means I might actually make it on a regular basis.

Ingredients

  • 2 1/2 cups bread flour (or all-purpose)
  • 1/4 teaspoon instant yeast
  • 1 teaspoon salt
  • 1 1/4 cups hot tap water (up to 130°F)

Directions

  1. In a large bowl, combine flour, yeast, and salt. Whisk thoroughly to combine. Stir in water.
  2. Cover with plastic wrap, and let stand on countertop for 3 hours.
  3. Dust a clean work surface generously with flour. Transfer dough to floured surface. Using a bench scraper, fold dough over itself about a dozen times, adding just enough flour to prevent sticking.
  4. Using bench scraper, divide dough into 8 equal pieces. Shape each into a round ball by folding the edges under and pinching together.
  5. Place rolls on parchment-lined baking sheet, leaving about 2 inches between each. Cover with a clean kitchen towel and let rise for 35 minutes.
  6. While rolls are rising, preheat the oven to 450°F.
  7. Transfer baking sheet to preheated oven. Bake for 25-30 minutes, until the loaves are golden brown and crispy. Remove to a wire rack to cool.