Description
This easy no-knead bread recipe creates a beautifully crusty loaf with minimal effort.
Ingredients
Scale
- 3 cups (375g) all-purpose flour, plus more for dusting
- 1 ¾ teaspoons kosher salt
- ½ teaspoon instant or active dry yeast
- 1 ½ cups (360ml) warm water (about 100-110°F or 38-43°C)
Instructions
- In a large bowl, whisk together the flour, salt, and yeast.
- Pour in the warm water and stir with a sturdy wooden spoon or your hands until a shaggy, sticky dough forms and no dry flour remains. The dough will be quite sticky and loose; this is normal.
- Cover the bowl tightly with plastic wrap or a damp kitchen towel.
- Let the dough rise at room temperature (about 70°F or 21°C) for 12-18 hours. The dough is ready when it’s bubbly on the surface and has roughly doubled in size.
- Generously flour a large piece of parchment paper (about 12×18 inches) and place it on a work surface.
- Using floured hands, gently scrape the risen dough out of the bowl and onto the floured parchment. The dough will be very sticky.
- With floured hands, gently fold the dough over itself a few times, shaping it into a rough ball. Don’t overwork it.
- Use the parchment to lift the dough and transfer it (parchment and all) into a clean, medium-sized bowl or a proofing basket lined with a floured kitchen towel for its second rise.
- Cover the bowl or basket with a damp towel and let the dough rise again for 1-2 hours, until it looks puffy and has increased in size by about half.
- About 30 minutes before the second rise is complete, place a large (5-7 quart) Dutch oven or heavy pot with its lid into your oven. Preheat the oven to 450°F (230°C).
- When the dough is ready and the oven is hot, carefully remove the hot Dutch oven.
- Using the parchment paper as a sling, carefully lower the dough into the hot pot. Be cautious of the hot sides.
- Score the top of the dough about ¼ inch deep with a sharp knife or razor blade.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and continue baking, uncovered, for another 12-17 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
- Carefully lift the bread out of the pot using the parchment paper and transfer it to a wire rack. Let it cool completely for at least 1 hour before slicing.
Notes
- This dough is very sticky and loose, so handle with floured hands for easier management.
- Make sure to check the temperature of the water; too hot can kill the yeast.
- If not using a Dutch oven, a heavy pot with a lid will work for baking.
- Letting the bread cool completely is crucial for the best texture when sliced.
- Prep Time: 12 hours
- Cook Time: 45 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0.5g
- Sodium: 200mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg