This famous no-knead bread needs only a few ingredients and almost no hands-on work. Long rise = great flavor and an artisan-style crust.
Ingredients (1 loaf)
• 3 cups (390 g) all-purpose flour
• 1½ tsp salt
• 1/2 tsp instant yeast (or 3/4 tsp active dry yeast)
• 1½ cups (360 ml) warm water (not hot)
• Optional: 1 tbsp olive oil or 1 tsp sugar (not necessary)
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Instructions
1) Mix the dough (2 minutes)
1. In a large bowl, mix flour, salt, and yeast.
2. Add water and stir with a spoon until a sticky dough forms.
3. Cover the bowl with plastic wrap or a towel.
2) Let it rise (12–18 hours)
• Leave at room temperature 12–18 hours until doubled and bubbly.
3) Shape + second rise (30–60 minutes)
1. Flour your hands and a surface. Gently turn the dough out.
2. Fold it a few times and shape into a ball.
3. Place on parchment paper and cover.
4. Rest 30–60 minutes.
4) Preheat the Dutch oven
1. Put a Dutch oven with lid in the oven.
2. Preheat to 230°C (450°F) for 30 minutes.
5) Bake
1. Carefully lift the dough (with parchment) into the hot Dutch oven.
2. Cover and bake 30 minutes.
3. Remove lid and bake 10–15 minutes more until deep golden brown.
6) Cool
• Cool on a rack at least 1 hour before slicing (important for texture).