Description
A foolproof no-knead bread with a blistered crust and soft crumb, perfect for sandwiches or paired with soups.
Ingredients
- 3 cups (about 375 g) all-purpose flour
- 1 1/2 teaspoons fine salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups (360 ml) warm water (about 95–105°F / 35–40°C)
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast until evenly mixed.
- Pour in the warm water and stir until a shaggy, sticky dough forms.
- Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12–18 hours.
- Preheat a Dutch oven to 450°F (232°C) for at least 30 minutes.
- Turn the dough out onto a floured surface and shape it into a round.
- Let it rest uncovered for 30 minutes.
- Place the dough into the hot Dutch oven, cover, and bake for 30 minutes.
- Remove the lid and bake for an additional 15 minutes until golden brown.
- Cool for 30–60 minutes before slicing.
Notes
For a thicker crust, bake an extra 5–10 minutes. Store at room temperature in a paper bag for 1–2 days.