Step-by-Step Directions
Mixing the Dough
- Combine Dry Ingredients: In a large mixing bowl, stir together the flour, yeast, and salt until well combined.
- Add Water: Pour in the water and mix until the dough is sticky and shaggy. Ensure all the flour is incorporated. The dough will look rough, but that’s perfectly fine.
- Cover and Rest: Cover the bowl with plastic wrap or a kitchen towel and let it sit at room temperature for 12-18 hours. This long fermentation time allows the dough to develop flavor and structure without kneading.
Preparing for Baking
- Preheat the Oven: Place your Dutch oven (with the lid) inside your oven and preheat to 450°F (230°C). This preheating step is crucial for achieving a crispy crust.
- Shape the Dough: After the resting period, the dough should be bubbly and have doubled in size. Lightly flour a work surface and your hands. Gently turn the dough out onto the floured surface and shape it into a ball. Avoid over-handling the dough to maintain its airy structure.
- Second Rise: Place the dough on a piece of parchment paper and cover it with a kitchen towel. Let it rest for about 30 minutes while the oven finishes preheating.
Baking the Bread
- Transfer to Dutch Oven: Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the Dutch oven. Cover with the lid.
- Bake: Bake the bread, covered, for 30 minutes. Then, remove the lid and bake for an additional 15-20 minutes, or until the loaf is golden brown and crusty.
- Cool: Remove the bread from the Dutch oven and let it cool on a wire rack. This cooling step is important for the bread’s texture and flavor development.
Tips and Variations
- Flavor Additions: Enhance your bread by adding herbs, garlic, olives, or cheese to the dough. Simply mix in your desired additions during the initial mixing step.
- Whole Wheat Option: Substitute up to half of the all-purpose flour with whole wheat flour for a heartier loaf.
- Seeded Loaf: Roll the shaped dough in a mix of seeds (such as sesame, poppy, or sunflower) before the second rise for added texture and flavor.
Storing Leftovers
Store leftover bread in a paper bag or loosely wrapped in a kitchen towel at room temperature for up to 2 days. For longer storage, wrap the bread in plastic wrap and then in foil, and freeze for up to 3 months. To refresh frozen bread, thaw at room temperature and warm in the oven at 350°F (175°C) for 10-15 minutes.
Perfect Pairings
Enjoy your No-Knead Bread with a variety of dishes. It’s perfect for dipping in olive oil and balsamic vinegar, serving alongside hearty soups and stews, or using for sandwiches. For a delightful breakfast, toast slices and top with butter and jam.
