“18 Hour” No-Knead Bread
This is a combination and simplification of the NYT no-knead bread recipe you can find duplicated everywhere and this
Like no knead pizza dough, it’s another recipe that’s like 5 minutes hands on. I start it the night before.
3 cups all purpose flour + 2 tbsp for dusting
¼ tsp instant yeast
1 ¼ tsp salt
1 ½ cups lukewarm water
In a bowl, combine flour, yeast and salt.
Add water, ½ c at a time, and stir until blended; dough will be shaggy and sticky.
Cover bowl with plastic wrap and leave on a counter for 12-18 hours (79 degrees in our house)
The dough is ready when its clearly risen and the surface is dotted with bubbles.
Sprinkle ⅛ c flour on a countertop and turn out the dough with a spatula
Use something like a dough scraper and fold over 10-12 times then shape into a ball
Line the empty bowl with parchment paper, and scoop in the dough. Cover with a towel.
Wait 90 minutes then place a dutch oven or equivalent in the oven and heat to 450 (be sure the handle etc, are heatproof)
When the oven’s heated, carefully remove pot from oven (with gloves!)
Remove the lid, lift parchment paper and dough and place in pot paper and all
Cover with lid and bake 30 minutes
Remove lid and bake another 10-15 minutes until loaf is browned
(If you have an instant read thermometer, the inside temp should be 210)
Cool on a wire rack