Description
A simple no-knead recipe producing a rustic boule with a crispy crust, perfect for butter or soups.
Ingredients
- 4 cups all-purpose flour (about 500 g)
- 2 teaspoons fine salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups lukewarm water (about 360 ml)
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast until evenly distributed.
- Pour in the lukewarm water and stir until you have a shaggy, sticky dough.
- Cover the bowl with a clean dish towel and leave the dough on the counter for 12–18 hours.
- Turn the dough onto a well-floured surface and fold the edges toward the center, then shape into a round.
- Let the shaped dough rest for about 30 minutes while preheating the oven to 450°F (232°C) with the Dutch oven inside.
- Carefully remove the hot Dutch oven, lift the dough into the pot, cover with the lid, and return to the oven.
- Bake covered for 30 minutes, then remove the lid and bake for another 15–20 minutes until the crust is golden brown.
- Transfer the bread to a cooling rack and let it cool completely before slicing.
Notes
For added flavor, replace up to 25% of the flour with whole-wheat. Use parchment paper for easier dough transfer.