No-Knead Crusty White Bread
, ~4 h + 1 h proof & 35 min bake/loaf
Makes 3-4 loaves (12 servings per loaf)
A wet, no-knead dough that rises, chills for up to a week, and bakes in steam into a crackly-crusted loaf.
| prepPreheat oven to 450°F / 230°C | ||||||
| prepPlace baking stone on middle rack, if using | ||||||
| prepSet shallow metal pan on lowest rack | ||||||
| prepHave 1 cup / 240 ml hot water ready | ||||||
| 900 g all-purpose flour | Mix into sticky, rough dough | Rise at room temp, 2 hrs | Chill 2 hrs to 7 days | Pull off 400-540 g piece, shape | Rest 60 min, slash, bake 450°F / 230°C, 25-35 min with steam | Cool on rack |
| 18 g table salt | ||||||
| 14 g instant or active dry yeast | ||||||
| 680 g lukewarm water (about 105°F / 40°C) | ||||||
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