No Knead Dutch Oven Bread

Equipment

• Large mixing bowl
• Parchment paper
• 5 to 6 quart Dutch oven with lid
• Wire rack

Instructions

1. 1

   Stir the flour, salt, and yeast together in a large bowl. Add the water and mix until no dry flour remains. The dough will be sticky and shaggy.

   ⏱ 5 min

2. 2

   Cover the bowl and leave it at room temperature for 12 to 18 hours, until the dough has doubled, looks bubbly across the surface, and jiggles when the bowl moves.

   ⏱ 720 min

3. 3

   Scrape the dough onto a well-floured surface. With floured hands, fold the edges toward the center to form a loose round. Set it seam-side down on parchment.

   ⏱ 5 min

4. 4

   Cover loosely and let rise for 45 to 60 minutes, until visibly puffy and slow to spring back when gently pressed.

   ⏱ 60 min

5. 5

   Thirty minutes before baking, place the covered Dutch oven in the oven and heat to 450 F.

   ⏱ 30 min

6. 6

   Carefully lower the dough and parchment into the hot pot. Cover and bake for 30 minutes.

   ⏱ 30 min

7. 7

   Remove the lid and bake for 12 to 18 minutes more, until the crust is deep brown and the center registers 205 to 210 F.

   ⏱ 15 min

8. 8

   Lift the loaf onto a wire rack and cool for at least 1 hour before slicing so the crumb can set.

   ⏱ 60 min