Description
Simple and satisfying no-knead bread with a crusty exterior and soft, airy crumb, perfect for any meal.
Ingredients
- 1 1/2 cups warm water (about 100°F / 38°C)
- 1 packet active dry yeast (2.25 teaspoons)
- 1 ½ teaspoons fine grain salt
- 3 1/4 cups all-purpose flour (about 400–420 g)
Instructions
- In a large bowl, mix warm water, yeast, and salt until dissolved.
- Add flour all at once and stir to form a shaggy, sticky dough.
- Cover the bowl and let it rise for 2–3 hours until doubled in volume.
- Preheat the oven to 450°F (230°C) with the Dutch oven inside for 30 minutes.
- Once risen, turn the dough out onto floured parchment, shape it, and transfer to the hot Dutch oven.
- Bake covered for 35–40 minutes, then uncover and bake for an additional 5–10 minutes until golden brown.
- Let cool on a rack for at least 10 minutes before slicing.
Notes
For a heartier loaf, substitute up to 1 cup whole-wheat flour and adjust water. Store in a paper bag for 2 days or freeze for up to 3 months.