Overnight No-Knead Bread
Directions
- 1In a large mixing bowl, combine 3 1/4 cups of all-purpose flour, 2 teaspoons of salt, and 1/2 teaspoon of active dry yeast.
- 2Whisk the dry ingredients together.
- 3Pour in 1 1/2 cups of warm water (warm to the touch, not hot).
- 4Mix with a wooden spoon until a shaggy, sticky dough forms. No kneading is needed.
- 5Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12-18 hours.
- 6The next day, generously flour your counter. Turn the doubled dough out onto the floured surface and gently shape it into a ball.
- 7Let the dough rest for about 30 minutes while your oven preheats to 450 degrees. Place the dutch oven in the oven while preheating.
- 8Carefully place the dough on a sheet of parchment paper, inside the preheated dutch oven.
- 9Cover the dutch oven with its lid and bake for 30 minutes.
- 10Remove the lid and bake for another 15 minutes, or until the bread is golden brown.
- 11Let the bread cool completely before slicing.
- 12To revive the crust of leftover bread, warm the slices in a 350-degree oven for 5-10 minutes.
Ingredients
- 3.25 cups all purpose flour
- 2 teaspoons salt
- 0.5 teaspoon active dry yeast
- 1.5 cups warm water
Equipment
large mixing bowlwhiskwooden spoonplastic wrapfloured surfacedutch ovenparchment paperbaking sheet