This is a no-fuss, no-knead bread that is deliciously crunchy on the outside and light and fluffy on the inside. Just bake it up in your dutch oven, and enjoy your fantastic home-baked bread.
Prep Time: 10 min
Cook time: 40 min
Proof time: 2 hrs
Yield: 1 loaf
3 cups (450g) all purpose or bread flour
2 tsp instant yeast
2 tsp kosher salt
1 1/2 cups (375 ml) very warm tap water
Test your yeast!
In a small bowl, mix 2 tsp yeast, 1 tsp sugar and 1/4 cup warm water. Let sit for 10 mins. If it gets bubbly and foamy, your yeast is alive - proceed with your bread! If not, your yeast may be too old and it's time to replace it.
Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter.
Cover and leave on counter or in the oven with the light on, for 2 – 3 hours until it doubles in size. It will still be wobbly like jelly and the top will be bubbly.
Place dutch oven in your oven with lid on. Preheat to 450°F and leave the dutch oven in for 30 minutes prior to baking.
Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
Fold the sides inwards (about 6 folds) to roughly form a round shape.
Slide a large piece of parchment paper next to the dough, then flip the dough upside down onto the paper (smooth side up). It doesn't need to be a perfect round ball.
Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
Bake 30 mins covered, then uncover and bake another 12 mins or until golden and crispy.
Cool on rack for 10 minutes before slicing.
This amazing recipe was written by Nagi. Find it on recipetineats.com