Directions
- 1In a large bowl, add the flour, instant yeast, and kosher salt. Stir to combine.
- 2Pour in the warm water and mix with a wooden spoon until fully combined and a shaggy dough forms. It will be sticky.
- 3Cover the bowl tightly with plastic wrap and let the dough sit at room temperature for 12–14 hours.
- 4The next day, place a Dutch oven (with lid) in your oven and preheat to 450°F for at least 30 minutes.
- 5The dough should be doubled in size and bubbly. Lightly flour your work surface and turn the dough out.
- 6Keep the sticky side up. Gently pull the edges toward the center, folding the dough over itself.
- 7Flip seam-side down and do 5–10 push-pulls to create surface tension. Do not flip again.
- 8Place the dough seam-side down on a piece of parchment paper. Lightly dust the top with flour.
- 9Using a razor blade or sharp knife, score an X or design on top to allow steam to escape.
- 10Carefully remove the hot Dutch oven from the oven. Transfer the dough (with parchment) into the center.
- 11Lightly spray the dough with water 5–6 times, then add 3–4 ice cubes around the parchment for steam.
- 12Cover and bake for 32–36 minutes.
- 13Place a baking sheet on the lower rack to prevent the bottom from getting too dark.
- 14Remove the lid and bake an additional 6 minutes, or until the crust reaches your preferred golden-brown color.
- 15Transfer the bread to a wire rack and let cool for 2 full hours.
- 16After cooling, slice and enjoy your perfectly crusty, soft-centered no-knead bread.
Ingredients
- 4 cups all-purpose flour
- 0.5 teaspoon instant yeast
- 1.5 teaspoons kosher salt
- 2 cups warm water (about 110°F)
Equipment
large bowlwooden spoonplastic wrapDutch oven with lidovenparchment paperrazor blade or sharp knifebaking sheetwire rack
Tips
- The dough will be sticky — that’s perfect.
- Do not flip the dough again after creating surface tension.
- Place a baking sheet on the lower rack to prevent the bottom from getting too dark.
- Let bread cool for 2 full hours to prevent a gummy interior as the bread continues to set.
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