Rachel’s 3 hr No-Knead Bread

Updated at: Thu, 17 Aug 2023 02:36:42 GMT

Step 1

Mix all ingredients in a large bowl and let rise, lightly covered, 2 hrs in oven (OFF) with oven light on.

Step 2

Remove and shape loaf into boule. You may gently nudge into rounder shape or another method of your choice, but handle the dough as little as possible to achieve desired shape.

Step 3

Let rise 20 more minutes on counter. Meanwhile, preheat oven to 450 with empty dutch oven inside. Do not put lid inside at this point.

Step 4

When oven is preheated and dough is risen, slash several cuts in top of loaf with very sharp knife, then transfer carefully into hot dutch oven. To keep loaf from sticking, use either a parchment paper sling or sprinkle cornmeal in bottom of hot dutch oven before adding loaf.

Step 5

Cover with dutch oven lid and bake for 30 min. Remove lid and bake additional 10-15 minutes until crust is golden brown.

Step 6

Remove and let cool on rack or propped up on knife or spatula so air can circulate somewhat around bottom of loaf. This will keep condensation from making the bottom of your loaf soggy.

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