No-Knead Bread

Ingredients

• 430 gram bread flour
• 345 gram water, room temperature
• 1/2 teaspoon instant yeast
• 2 1/2 teaspoon salt

Directions

1. In a large bowl combine flour, yeast and salt. Add water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest 12-18.

About 3 hours before meal time

1. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
2. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Return dough to bowl and cover with flour cloth. Allow to rise for about 2 hours.
3. 30 minutes before dough is ready, place Dutch Oven into oven and pre-heat to 450 F. When dough is ready, remove dutch oven, roll dough into Dutch oven and gently shake to evenly distribute. Cover the pot with lid and bake for 30 minutes. Remove lid and bake another 15-30 minutes.