January 3, 2021

No-Knead Bread

 4 1/4 cups (453.5 grams) bread flour or all-purpose flour

1 1/2 cups (340 grams) warm water (110 degrees)

1/2 Tbs. (9 grams) salt

3/4 Tbs. (7 grams) yeast

Mix ingredients together in a large bowl. Cover and let rise at room temperature for 2 hours. Then refrigerate for at least 2 hours (or up to 7 days). 

When ready to make bread the bread, remove dough from the fridge, flour your hands, and form into a loose round and set on floured parchment paper to rest at room temperature for 1-2 hours.

In the meantime, preheat dutch oven (with the lid) in a 450 degree oven for about 30 minutes.

Remove dutch oven from the preheated oven, coat bottom with olive oil, and place dough into dutch oven. Slice the top of the loaf with a sharp knife. Place lid on pot, and bake for 20 minutes.

After 20 minutes, remove lid, and bake an additional 5-10 minutes, or until bread is golden brown.

From here.