Ingredients:
- 3 cups (360g) all-purpose flour or bread flour
- 1/4 teaspoon active dry yeast
- 1 1/4 teaspoons salt
- 1 1/2 cups (350ml) lukewarm water
- Extra flour or cornmeal for dusting
Instructions:
1. Mix the Dough:
- In a large mixing bowl, combine the flour, yeast, and salt. Stir together until evenly distributed.
- Add the lukewarm water and mix using a wooden spoon or spatula until a shaggy, sticky dough forms. Don’t worry if the dough looks rough or lumpy—no kneading is required!
- Cover the bowl with plastic wrap or a kitchen towel and let the dough rise at room temperature (around 70°F/21°C) for 12-18 hours. The long rise time develops flavor and gluten naturally.
2. Shape the Dough:
- After 12-18 hours, the dough should have risen and be bubbly on the surface.
- Flour your hands and a clean surface generously. Gently scrape the dough out of the bowl, being careful not to deflate it too much.
- With floured hands, shape the dough into a round loaf by tucking the edges underneath. The dough will be soft and sticky, so handle it gently.
3. Rest the Dough:
- Place the dough on a floured piece of parchment paper or a floured towel. Dust the top with a little more flour or cornmeal.
- Cover loosely with a towel and let the dough rest for about 30-60 minutes while you preheat the oven.
4. Preheat the Oven and Dutch Oven:
- Preheat your oven to 450°F (230°C). Place a Dutch oven (or any heavy, oven-safe pot with a lid) in the oven while it heats. The pot needs to be very hot when you add the dough, which helps create steam for a crusty exterior.
5. Bake the Bread:
- Once the oven is hot, carefully remove the Dutch oven. Use the parchment paper to gently lift and lower the dough into the pot (you can keep the parchment underneath the dough for easier transfer).
- Cover the pot with its lid and bake for 30 minutes.
- After 30 minutes, remove the lid and bake for an additional 15-20 minutes until the bread is golden brown and has a deep, crisp crust.
6. Cool the Bread:
- Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 10-15 minutes before slicing.
Tips for No-Knead Bread:
- Dutch Oven is Key: Using a covered Dutch oven traps steam inside, creating that classic crisp crust. If you don’t have one, you can use any heavy, oven-safe pot with a tight-fitting lid.
- Use Cold Water for Slower Rise: If you’re in no rush, you can mix the dough with cold water and let it rise for up to 24 hours, developing even more flavor.
- Whole Wheat Version: Substitute up to 1 cup of all-purpose flour with whole wheat flour for a nuttier, denser loaf.
- Add-ins: You can add in seeds, herbs, or other flavorings like garlic or olives after the initial rise. Just gently fold them into the dough when shaping it.
- Storing the Bread: This bread stays fresh for 1-2 days at room temperature. You can freeze slices for up to 3 months.
This no-knead bread recipe is perfect for anyone looking for a simple, foolproof way to bake delicious homemade bread with minimal effort!