3. Let the Dough Rise
Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest at room temperature for 12-18 hours. The dough should double in size and develop a bubbly surface.
4. Shape the Dough
Lightly flour a clean surface and gently transfer the dough onto it. Shape the dough into a round loaf by folding the edges toward the center. Avoid overhandling—just form it into a rough ball.
5. Preheat the Dutch Oven
Place a Dutch oven with its lid into your oven and preheat to 450°F (232°C) for 30 minutes. Preheating ensures a crispy, golden crust.
6. Bake Covered
Carefully remove the hot Dutch oven from the oven. Place the shaped dough inside (parchment paper can make this easier). Cover with the lid and bake for 30 minutes.
7. Bake Uncovered
Remove the lid and bake for an additional 15 minutes, or until the crust turns a deep golden brown.
8. Cool and Enjoy
Transfer the bread to a wire rack and let it cool completely before slicing. This allows the interior to set and prevents a gummy texture.
Pro Tips for Perfect No-Knead Bread
Use Fresh Yeast: Test your yeast by dissolving it in warm water with a pinch of sugar. If it foams, it’s active and ready to use.
Longer Rise = Better Flavor: A 12-18 hour rise deepens the flavor and creates a chewier texture.
Preheat Your Dutch Oven: This traps steam, giving the bread its signature crispy crust.
Score the Dough: Use a sharp knife or razor blade to make a small slit on top of the dough before baking. This helps control expansion in the oven.
Let the Bread Cool: Resist cutting into the bread right away! Let it cool for at least 30 minutes to set properly.
Serving Suggestions
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