No-Knead Bread
A rustic, crusty artisan loaf that needs no kneading - just a long, slow fermentation, a quick shape and second rest, then a blazing-hot covered Dutch oven that traps the steam giving it its crackling crust; skipping that second rest is what most abbreviated versions do.
⏱ 180 min🍽 8 servings
snackveganvegetarianbaking
Ingredients
- •3 cups flour
- •1/4 tsp yeast
- •1 1/2 tsp salt
- •1 1/2 cups water
Steps
- 1.Mix the flour, yeast, salt, and water into a shaggy dough.
- 2.Cover and let rise at room temperature for 12-18 hours, until the surface is dotted with bubbles.
- 3.Turn the dough onto a floured surface, fold it over on itself once or twice, then let it rest, covered, for about 2 hours until roughly doubled - this second rest is what most abbreviated versions skip.
- 4.Preheat a covered Dutch oven at 450°F, then carefully place the dough inside.
- 5.Bake covered for 30 minutes, then uncovered for 15 minutes until deeply golden - the covered bake traps the steam that gives the crust its crackle.