Overnight No-Knead Bread

180 mins
Serves 8
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Directions

  1. 1In a large bowl, combine 3 1/4 cups all-purpose flour, 2 teaspoons of salt, and 1/2 teaspoon of active dry yeast.
  2. 2Pour in 1 1/2 cups of warm water (warm to the touch, not hot).
  3. 3Mix with a wooden spoon until a shaggy, sticky dough forms. NO KNEADING REQUIRED!
  4. 4Cover the bowl tightly with plastic wrap and let it sit at room temperature for at least 12-18 hours.
  5. 5The next day, the dough should have doubled in size. Generously flour your counter.
  6. 6Turn the dough out onto the floured surface and gently shape it into a ball.
  7. 7Let the dough rest for about 30 minutes while your oven preheats to 450 degrees. Place the Dutch oven in the oven while it preheats.
  8. 8Carefully place the dough onto a sheet of parchment paper inside the preheated Dutch oven.
  9. 9Cover and bake for 30 minutes. Then remove the lid and bake for another 15 minutes, or until golden brown.
  10. 10Let cool completely before slicing.
  11. 11To revive leftover bread, place slices on a baking sheet and bake at 350 degrees 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 wrapdutch ovenparchment paper