No-knead Bread

Scale: clear | x0.25 | x0.5 | x1.5 | x2 | x3 | x4

  • 3 cups (375 g) all-purpose flour
  • 14 tsp quick-rise instant dry yeast
  • 1 tsp (6 g) salt
  • 1 12 cup (355 g) water, warm

The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

The dough will now be wet, sticky and bubbly. Dump the dough on to a floured surface. Flour hands. Fold ends of dough over top few times with your hands until you have a smooth bottom and a top with seams. The seam side is the side that should be facing up while baking. Place a large sheet of parchment paper on counter. Plop your dough onto parchment paper seam side up, then lift parchment paper up with dough and place into a large bowl. Cover bowl with a towel. If you do not have parchment paper, plop dough seam side down onto a floured towel and cover with another towel.

Let it rest for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.

Your dough should have doubled in size. Remove pot from oven. Grab the ends of the parchment paper and lift entire wobbly dough blob out of bowl and into pot (seam side up). Or, if on a towel, invert dough blob into pot (seam side up). Shake to even dough out if necessary. Cover and bake 30 minutes. Uncover, bake another 20 minutes or until the crust is beautifully golden. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350°F oven for 10 minutes.