Everyday No-Knead Country Loaf
You don't need a stand mixer or a degree in baking to get a bakery-quality loaf. The secret is patience; let the dough sit overnight until it is bubbly and has doubled in size.
Plan for the rise
The dough needs at least 12 hours to proof at room temperature, so start this the night before you want to bake.
- Dutch oven with lid
- large mixing bowl
- parchment paper
- sharp knife or razor blade
What goes in.
- 3 cupsall-purpose or bread flour
- 1 1/2 cupswarm water
- 1 tspkosher salt
- 1/2 tspinstant yeast
Baking in a covered vessel
The lid of the Dutch oven holds the moisture evaporating from the dough inside, keeping the crust soft long enough for the loaf to rise fully before setting.
The method.
Mix the dough
Whisk flour, salt, and yeast in a bowl. Stir in the water until no dry flour remains. The result will be a sticky, shaggy mess.
Ferment
Cover the bowl with a plate or plastic wrap. Leave it on the counter for 12 to 18 hours. It is ready when the surface is covered in bubbles and the dough has more than doubled.
Shape
Turn the dough onto a heavily floured surface. Fold the edges into the center a few times to form a round ball. Let it rest on parchment paper while the oven heats.
Preheat
Place your empty Dutch oven into the cold oven and heat to 450°F (230°C). Let it get hot for at least 30 minutes.
Bake
Carefully lower the parchment and dough into the hot pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 15 minutes until the crust is deep brown.
Other turns to take.
Seeded Loaf
Fold in 1/4 cup of sunflower or flax seeds during the initial mixing stage.
Herb-Crusted
Add 2 tablespoons of chopped fresh rosemary or thyme to the flour before adding water.
When it doesn't go to plan.
Use a kitchen scale to weigh your ingredients if you have one; 400g of flour is more accurate than 3 cups.
Do not skip the preheating of the Dutch oven. A cold pot results in a flat, dense loaf.
Let the bread cool completely on a wire rack before cutting; if you slice it while steaming hot, the inside will turn gummy.
The ones that keep coming up.
Why is my dough so sticky?
This is a high-hydration dough. Use plenty of flour on your hands and work surface when shaping to keep it from sticking.
Can I use active dry yeast instead?
Yes, but dissolve it in the warm water for five minutes before mixing it with the flour.