No-Knead Bread
This bread is all about letting time do the work for you. The dough is very wet and sticky, and instead of kneading, it develops its structure through a long, slow fermentation. Baking it in a preheated Dutch oven is the key to creating a thick, crackly, artisan-style crust while keeping the inside soft and full of irregular holes.
Ingredients
- 2 cups all-purpose flour
- 1 cup bread flour
- 1 1/2 tsp kosher salt
- 1/2 tsp instant yeast
- 1 3/4 cups warm water about 110 F
- 1 tbsp honey
Instructions
- Whisk together flours, salt, and yeast in large bowl.
- Dissolve honey in warm water.
- Mix water into flour until shaggy dough forms with no dry spots.
- Cover and let rise 12-18 hours until very bubbly and doubled.
- Turn dough onto floured surface, fold a few times to form rough ball.
- Transfer to parchment paper, rest 30 minutes.
- Place Dutch oven in oven, preheat to 450°F.
- Lower dough with parchment into hot Dutch oven.
- Bake covered 30 minutes.
- Remove lid, bake 15-20 minutes until deep golden brown.
- Cool completely on wire rack before slicing.
Notes
Dough will be very sticky - use plenty of flour when handling. Bread is done when internal temperature reaches 190°F.
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