🌟
No-Knead Bread Recipe
🕒 Time:
- Prep: 10 minutes
- Rest/Rise: 12–18 hours (overnight)
- Bake: 45 minutes
🍞 Yields:
- 1 rustic round loaf (about 1½ lbs)
🧂 Ingredients:
- 3 cups (375g) all-purpose flour or bread flour
- 1½ tsp salt
- ½ tsp instant yeast (or active dry yeast)
- 1½ cups (360 ml) warm water (about 110°F / 43°C)
🥣 Instructions:
1.
Mix the Dough (Night Before Baking):
- In a large bowl, combine flour, salt, and yeast.
- Pour in the warm water and stir with a spoon or spatula until a shaggy, sticky dough forms.
- Cover the bowl with plastic wrap or a clean towel.
- Let it sit at room temperature for 12 to 18 hours. (The dough will rise and become bubbly.)
2.
Shape and Rest:
- Lightly flour your hands and a work surface.
- Turn the dough out and gently fold it over a few times (no kneading!).
- Shape it into a round loaf.
- Place it on parchment paper and cover with a towel.
- Let it rise for about 30 to 60 minutes while the oven preheats.
3.
Preheat Oven with Dutch Oven:
- Place a Dutch oven (or heavy lidded pot, 4–6 qt) in the oven.
- Preheat oven to 450°F (230°C) for at least 30 minutes.
4.
Bake:
- Carefully remove the hot pot from the oven.
- Use parchment to lift the dough and place it in the pot (parchment and all).
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for another 12–15 minutes, until golden brown and crisp.
5.
Cool:
- Remove the bread and let it cool on a wire rack for at least 30 minutes before slicing (this helps finish the interior baking).
🧠 Tips:
- Want extra flavor? Add herbs, cheese, olives, or roasted garlic to the dough.
- Don’t skip the preheat – the hot pot is key for the perfect crust.
- Store at room temperature wrapped in a clean towel or in a bread bag for 2–3 days.