No-Knead Bread
Servings: 1 loaf
Ingredients
- 1 lb all-purpose flour (about 3 cups) plus more for sprinkling
- 2 tsp salt
- 3/4 tsp active dry yeast
- 1 1/2 cup water lukewarm
Instructions
- Place the flour, salt, and yeast in a large bowl and whisk to combine. Make a well in the center, and add the water into the well. Stir until it forms a shaggy dough.
- Cover the bowl with plastic wrap or a kitchen towel. Set aside in a warm place to rise until doubled in size and bubbly, 6 to 8 hours.
- Lightly flour a piece of parchment paper. Turn the dough out onto it, folding it over on itself a least once while you do so. Quickly shape the dough into a round ball. Cover with a kitchen towel and let rise for 1 hour more.
- About 30 minutes before the hour is up, arrange a rack in the middle of the oven. Place a large Dutch oven with its lid on the rack. Heat the oven to 450℉.
- The shaped dough will have risen and nearly doubled in size. Using the parchment paper as a sling, carefully transfer the loaf, still on the paper, to the Dutch oven. If desired, make a slash or shallow cut on the top of the dough with kitchen shears or a sharp knife so that the bread can expand while baking.
- Place the lid on the pot and put it in the oven. (Careful, the lid is hot!). Bake covered for 30 minutes.
- Remove the lid and bake for 15 minutes more. You can be extra-sure that the bread is done when an instant-read thermometer inserted in the top or side registers 210℉.
- Remove the Dutch oven from the oven and use the parchment paper to transfer the bread to a wire rack. Let cool at least 15 minutes before slicing the bread.
Notes
Leftover bread can be stored cut-side down at room temperature for up to 3 days. It can also be tightly wrapped in plastic wrap and foil and frozen for up to 3 months.
[The Kitchn] How to Make No-Knead Bread