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Miracle No Knead Bread

A simple no-knead artisan-style loaf with a crisp crust and tender crumb made with four basic ingredients.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 12 slices

Ingredients

  • 3 cups all-purpose flour
  • 1 3/4 teaspoons coarse sea salt
  • 1/2 teaspoon active dry yeast
  • 1 1/2 cups warm water

Instructions

  • In a large mixing bowl combine 3 cups all-purpose flour, 1 3/4 teaspoons coarse sea salt, and 1/2 teaspoon active dry yeast; stir to distribute.
  • Add 1 1/2 cups warm water and stir with a wooden spoon until a sticky, shaggy dough forms.
  • Cover the bowl with plastic wrap and let the dough rise at room temperature for 12 to 18 hours until bubbly and doubled in size.
  • About 30 minutes before baking, preheat the oven to 450°F (230°C) with a cast-iron pot and its lid inside.
  • Lightly flour a work surface and turn the dough out onto it; shape it gently into a round ball on a piece of parchment paper and cover loosely with plastic wrap while the pot heats.
  • Carefully remove the hot pot from the oven, lift the parchment with the dough and place both into the pot, cover with the lid, and return to the oven.
  • Bake covered for 30 minutes, then remove the lid and bake uncovered for an additional 12 to 15 minutes until the crust is deep golden brown.
  • Remove the bread from the pot and cool on a wire rack before slicing.

Equipment

  • large mixing bowl
  • Wooden Spoon
  • Plastic Wrap
  • cast-iron pot with lid (or Dutch oven)
  • piece of parchment paper
  • wire cooling rack

Notes

  • You can substitute regular table salt if you don't have sea salt.
  • Warm water helps activate the yeast.
  • Do not remove the lid during the covered bake time.
  • Let the loaf cool before slicing for best texture.
  • Timing for the long rise may vary with room temperature.