Description
A simple no-knead bread recipe that develops deep flavor through slow fermentation overnight, resulting in a crusty loaf with a chewy crumb.
Ingredients
- 3 cups all-purpose flour (360 g)
- 1 1/2 tsp salt
- 1/4 tsp instant yeast
- 1 1/2 cups lukewarm water (360 ml)
Instructions
- In a large bowl, combine the flour, salt, instant yeast, and lukewarm water until a shaggy, sticky dough forms.
- Cover the bowl with plastic wrap and refrigerate for 12–18 hours to let the dough rise slowly.
- The next day, turn the cold dough onto a floured surface and shape it gently into a round.
- Let the dough rest for 30–45 minutes.
- Preheat a Dutch oven to 450°F (230°C).
- Carefully place the dough into the hot Dutch oven, cover, and bake for 30–40 minutes, removing the lid for the last 15 minutes to achieve a deep golden crust.
Notes
Measure by weight for the best results, and consider using a heavy Dutch oven for optimal steam and crust formation.
- Prep Time: 10 minutes
- Cook Time: 30-45 minutes
- Category: Bread
- Method: No-Knead Overnight Cold Fermentation
- Cuisine: Global