No Knead Bread

Equipment

  • 5 1/2 qt. Dutch Oven
  • Parchment Paper
  • Container or bowl to rise the dough

Ingredients

  • 390g of bread flour
  • 1/4 teaspoon instant yeast
  • 1 1/4 teaspoons fine sea salt
  • 320g water

First things first: Clear away all kitchen clutter and find yourself a nice workspace. This includes all bills, kids’ toys and random phone chargers. Then, in a large bowl add the dry ingredients (flour, yeast and salt) and mix with water to combine. As it becomes difficult to stir, get in there with your hands and mush everything together. The texture will be wet and sticky, with a shaggy appearance.

Method

  1. Clear a counter top or work surface.
  2. In a large bowl, mix flour, salt, yeast, and water. Stir until a rough dough forms. Add water if it’s too tough and dry.
  3. Transfer to an oiled bowl and cover loosely with plastic wrap. Let rise for around 14 hours, overnight, at room temperature. Rise until 1 1/2 - 2x its original size.
  4. Lightly flour a sheet of parchment paper and place the dough on top. Fold dough in half and then fold it in half again.
  5. Shape the dough into a ball by tucking the sides underneath itself, and place onto the paper, seam side down. Cover and rest again until puffy but not fully risen, about 30 minutes- 2 hours depending on how warm your kitchen is.
  6. Preheat your oven to 500 F. Put the dutch oven inside to heat with the oven, lid on. Wait until hot, around 20-30 minutes.
  7. Remove hot dutch oven. Place your hand underneath the parchment paper and invert the dough into the pot, seam side up. Cover the pot with the lid.
  8. Place your bread into the oven, and reduce the temperature to 400 F.
  9. Bake for 40 minutes, covered. Remove the lid and bake for an additional 15 to 20 minutes, until golden brown.
  10. When bread reaches around 200 F, transfer to a wire rack to cool for approx. 1 hour. Cut and enjoy.

Adapted from the Clever Carrot.