Description
A simple no-knead, one-bowl artisan loaf with a crisp crust and airy crumb, perfect for sandwiches or as a side for soups.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 1/2 teaspoons fine salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups (360 ml) water, room temperature
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast until evenly distributed.
- Add the water, and stir until a wet, sticky, shaggy dough forms.
- Cover tightly and let sit at room temperature for 12–18 hours.
- About 30 minutes before baking, preheat a 4–6 quart Dutch oven to 450°F (230°C).
- Lightly flour a surface, turn out the dough, and fold it into a loose round.
- Transfer the dough to a piece of parchment paper, seam-side down.
- Carefully place the dough in the hot Dutch oven, cover, and bake for 30 minutes.
- Remove the lid and bake for an additional 15 minutes until golden brown.
- Cool on a wire rack for at least 45 minutes before slicing.
Notes
Weighing the flour ensures better results. Store wrapped in a kitchen towel at room temperature for 2-3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American