Easy No Knead Bread
, 7 h 45 min, Makes 1 loaf
A rustic artisan loaf made with minimal handling: long fermentation develops flavor and structure without kneading.
| prepPreheat oven to 450°F / 230°C | ||||||||
| prepPlace Dutch oven, covered, in oven for at least 30 minutes | ||||||||
| 405 g all-purpose flour | Combine flour, salt & yeast; add water, stir 1–2 min | Cover, let rise 6–8 hrs until doubled & bubbly | Fold dough 3–4 times on parchment, shape into round | Cover, let rise 1 hr until doubled | Transfer to Dutch oven using parchment as sling | Score top (optional) | Bake covered 30 min, then uncovered 15 min until 210°F / 99°C | Cool 30 min on wire rack, serve warm |
| 2 teaspoons kosher salt | ||||||||
| 3/4 teaspoon instant yeast | ||||||||
| 360 ml warm water (100–110°F / 38–43°C) | ||||||||
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