No-knead Bread

Ingredients

• 3.5 cups all-purpose flour
• 1.5 teaspoons salt
• ½ teaspoon instant yeast
• 1.5 cups water

Instructions

1. 1

   In a large bowl, whisk together the 3.5 cups flour, 1.5 tsp salt, and 0.5 tsp instant yeast.

2. 2

   Add the 1.5 cups water and stir with a wooden spoon until a shaggy dough forms and no dry flour remains.

3. 3

   Cover the bowl with plastic wrap or a damp towel and let rest at room temperature for 12-18 hours, until the surface is dotted with bubbles.

4. 4

   Turn the dough out onto a floured surface, fold it over itself a few times, and shape into a ball. Let rest for 30 minutes.

5. 5

   Place a Dutch oven (or heavy pot) in the oven and preheat to 450°F (230°C) for 30 minutes.

6. 6

   Carefully transfer the dough to the hot pot, cover, and bake for 30 minutes.

7. 7

   Remove the lid and bake for another 15-20 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped.

8. 8

   Transfer to a wire rack and cool completely before slicing.

Tools you’ll need

• Large mixing bowl
• Wooden spoon
• Plastic wrap or damp towel
• Dutch oven or heavy pot with lid
• Wire rack

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