Quick No-Knead Bread
Ingredients
- 1½ C (355g) warm water (about 100 degrees F)
- 2¼ tsp instant yeast
- 1½ tsp fine grain salt
- 3¼ C (425g) bread flour, plus more for dusting
Directions
- In mix together the water, yeast, and salt until fully dissolved.
- Add flour to the bowl and stir together until a sticky dough forms. Just make sure everything is uniformly wet. It WILL be messy and sticky.
- Cover the bowl with a damp kitchen towel. Leave for 2-3 hours to rise in a somewhat warm place until it has doubled in volume.
- 30 minutes to an hour before you are ready to bake, preheat the oven to 450 degrees F with Dutch Oven inside with lid on.
- Scrape the dough into the edge of a piece of parchment paper dusted with flour. Make it into as much of a "loaf" shape as you can by folding the edges up on top of it using a silicone spatula.
- Use the edges of the parchment paper to flip the loaf over so the floured side is on top and the loaf is in the center of the parchment paper.
- Use a very sharp knife or clean razor blade to cut a few slits across the top of the loaf about 1/2" deep, in a cross shape.
- Take out the preheated Dutch oven and take off the lid. Grab the parchment from the sides and place the loaf in your Dutch oven.
- Place the cover back on the Dutch oven and place into the oven on the center rack. Bake for 35 minutes at 450 degrees F. Remove the lid and bake for another 5-10 minutes, until a golden brown color forms - longer if necessary.
- Remove the loaf from the Dutch oven by grabbing the sides of the parchment paper and place it on a wire rack or cutting board to cool for at least 10 minutes (preferably 30 minutes – an hour, if you have time) before slicing.