No-Knead Bread

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No-Knead Bread

Recipe

”

You can do it, Mom. It's easy. The man just wants you to think it's too hard.

- tess

(I was dubious... I mean, Tess walked the Camino. Twice. But the recipe really is easy!)

Ingredients

3 cups (1 pound) all-purpose flour, plus a little more for dusting surface
2 teaspoons salt
3/4 teaspoon active dry yeast
1 1/2 cups lukewarm water

Equipment

Large mixing bowl (preferably with lid)
Kitchen towel (preferably clean)
Large Dutch oven with ovensafe lid
Parchment paper
Whisk
Sturdy mixing spoon

Instructions

Make a wet, shaggy dough. Place the flour, salt, and yeast in a large bowl and whisk to combine. Make a well in the center and add the water into the well. Stir until it forms a shaggy dough.
Cover the dough and let rise for 6-8 hours. Place lid on bowl or cover with plastic wrap. Set aside in a warm place (that's the hardest part!) to rise until doubled in size and bubbly, 6 to 8 hours.
Shape the dough and rise for another hour. LIghtly flour a large piec of parchment paper. Turn the dough out onto it, folding it over on itself at least 8 times. Shape into a ball and then lift the parchment with the ball and place in another bowl. Cover with a kitchen towel and let rise for 1 hour more.
Preheat the oven AND the Dutch oven. About 30 minutes before the hour is up, arrange a rack in the middle of the oven. Place the Dutch oven with the lid on the rack and heat to 450°F.
Transfer the loaf to the preheated Dutch oven. The shaped dought will hopefully have risen and nearly doubled in size. (If didn't... oh well. Just keep going. It will still taste ok. Just call it focaccia and pray for better luck next time.) Using the parchment as a sling, carefully transfer the loaf, still on the paper, to the Dutch oven.
Cover and bake for 30 minutes. Place lid on pot and put in oven - remembering the pan is HOT! (Set your timer for 30 minutes.)
Uncover and bake for another 15 minutes. Again: be very careful because the pan and lid are searing hot.
Cool and slice bread. Remove the Dutch over from the oven and lift the bread using the parchment paper (which will be quite brittle in some places) and transfer to a wire rack. Slide the paper out from underneath the loaf and allow the bread to cool for at least 15 minutes before slicing.