They Love Crushing Loaf is a rustic, no-knead bread with a crackling crust and an airy, chewy crumb that has won over home bakers everywhere. It relies on a long, slow fermentation to develop flavor, so the dough does all the work while you go about your day. The result is a bakery-style loaf that is genuinely simple to make, even for a first-time bread baker.
Ingredients
- 3 cups (400 g) bread flour, plus more for dusting
- 1 ½ teaspoons (6 g) instant yeast (or active dry yeast, see Tips)
- 1 ½ teaspoons (9 g) fine sea salt
- 1 ½ cups (355 ml) cool water (about 70°F / 21°C)
- Extra flour or rice flour for the proofing towel
- Olive oil, for the bowl
Instructions
- Mix the dough: In a large bowl, whisk together the flour, yeast, and salt. Add the water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry flour remains. The dough will look rough—that is exactly right.
- First rise: Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it sit at room temperature (about 70°F / 21°C) for 18 to 24 hours. The dough is ready when the surface is dotted with bubbles and it has grown noticeably in volume.
- Shape the loaf: Generously flour a work surface. Turn the dough out onto it; it will be very sticky. Using a bench scraper or floured hands, fold the dough over itself a few times to form a rough ball. Dust the top with flour, cover with the towel, and let rest for 15 minutes.
- Final proof: After resting, shape the dough into a taut ball by pulling the edges toward the center and pinching them together. Place it seam-side down on a floured cotton towel (not terry cloth). Dust the top with flour, cover with another towel, and let rise for 2 hours. It should puff up noticeably but not double.
- Preheat the oven: About 30 minutes before the proof is done, place a 4- to 6-quart Dutch oven (with its lid) in the oven and preheat to 450°F (232°C).
- Transfer to pot: Carefully remove the hot Dutch oven from the oven. Gently turn the dough out onto a piece of parchment paper (it will deflate a little—that’s fine). Use the paper to lower the dough into the pot. Score the top with a sharp knife or lame, making a few slashes.
- Bake covered: Cover the pot and bake for 30 minutes. The steam trapped inside creates the crispy crust.
- Bake uncovered: Remove the lid and bake for another 15 to 20 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. The internal temperature should read 200°F (93°C) for a fully baked crumb.
- Cool: Transfer the loaf to a wire rack and let it cool completely for at least 1 hour before slicing. This step is crucial—cutting too early will make the crumb gummy.
Tips
- Use bread flour, not all-purpose: Bread flour has more protein, which gives the loaf its signature chew. If you use all-purpose, reduce the water to 1 ¼ cups (300 ml) and expect a slightly softer crumb.
- Active dry yeast: If you only have active dry yeast, dissolve it in the water with a pinch of sugar and let it sit for 5 minutes until foamy before mixing. Instant yeast can be added directly to the flour.
- Don’t skip the long rise: The 18–24 hour fermentation is what builds flavor and structure. If you shorten it, the bread will taste flat and be denser.
- Handle sticky dough with confidence: Use plenty of flour on your hands and work surface. A bench scraper is your best friend for folding and shaping without tearing.
Serving Suggestions
This loaf is perfect for tearing and dipping in olive oil and balsamic vinegar, or slathering with salted butter and flaky sea salt. It also makes excellent toast for avocado or eggs, and it holds up well for sandwiches—try it with mozzarella, tomato, and basil for a summer panini.
Variations
- Seeded Crust: Before the final proof, press sesame, poppy, or sunflower seeds onto the top of the dough.
- Rosemary and Garlic: Add 2 tablespoons chopped fresh rosemary and 3 minced garlic cloves to the dry ingredients.
- Whole Wheat: Replace half of the bread flour with whole wheat flour and increase the water to 1 â…” cups (395 ml). The loaf will be denser but more nutritious.
- Cheese and Jalapeño: Fold in 1 cup (115 g) shredded cheddar and 2 diced jalapeños during the shaping step.
Storage and Reheating
Store the bread at room temperature, cut-side down on a cutting board, for up to 3 days. Do not refrigerate—it will dry out faster. For longer storage, slice and freeze in a zip-top bag for up to 3 months. To reheat, toast slices directly from frozen, or warm a whole loaf in a 350°F (177°C) oven for 10 minutes to revive the crust.
Frequently Asked Questions
Why is my dough so sticky? That’s normal for this high-hydration dough. The long rise develops gluten without kneading, but the dough remains wet. Use a light touch and plenty of flour when shaping.
Can I use a regular oven without a Dutch oven? Yes. Place a baking stone or inverted baking sheet in the oven, and put a shallow pan of boiling water on the rack below to create steam. Bake at 450°F (232°C) for 30 minutes, then remove the water pan and bake for 15–20 more.
Why did my bread not rise? The yeast may be old or the room too cold. Check the expiration date and make sure your water is not too hot (over 120°F / 49°C will kill the yeast). If your kitchen is cool, extend the rise time.
Can I make this gluten-free? No, this recipe relies on wheat gluten for structure. For a gluten-free version, use a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum; the texture will be more cake-like.
How do I know when it’s done? The crust should be deep brown and the internal temperature should reach 200°F (93°C). Tapping the bottom should produce a hollow sound.
Can I use the dough right away? You can, but the bread will be less flavorful and denser. The long fermentation is what makes this recipe special—try to give it at least 12 hours.
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