Introduction:
This no-knead bread is wonderfully crusty on the outside, soft and airy on the inside—all without the need for elbow grease. With just a few ingredients and a bit of patience, you’ll get bakery-quality results right from your oven.
Ingredients:
- 3 cups all-purpose flour
- 1/2 tsp active dry yeast
- 1 1/2 tsp salt
- 1 1/2 cups warm water (not hot)
Instructions:
- Mix: In a large bowl, whisk together the flour, yeast, and salt. Add warm water and stir until a shaggy dough forms.
- Rest: Cover the bowl with plastic wrap or a towel. Let the dough rest at room temperature for 12–18 hours, until bubbly and doubled in size.
- Shape: Lightly flour a surface and turn out the dough. Gently shape into a ball—don’t knead! Let it rest while the oven heats.
- Preheat Oven: Place a Dutch oven (or heavy pot with a lid) in the oven and preheat to 230°C (450°F) for 30 minutes.
- Bake: Carefully place the dough into the hot pot (you can use parchment paper). Cover and bake for 30 minutes. Then uncover and bake for another 10–15 minutes until golden and crusty.
- Cool: Let cool on a wire rack before slicing.
Enjoy, Ready for the next one!
