No-Knead bread

This is going to take a while! Very worth it.

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Step 1

In a medium-sized mixing bowl, add the flour, yeast, and salt. Mix with a whisk.

Step 2

Add the water and oil, and mix together with a spatula. I use a spatula as it less wasteful than your hands.

Step 3

Mix together until a shaggy dough is achieved. This will not be a smooth ball like with a kneaded dough and will stick to a lot. Be sure not to over mix! Just enough to make sure it's all incorporated.

Step 4

Cover tightly with plastic wrap and let rise for at least 6 hours. If using a metal bowl, place the bowl on top of a dish towel or wooden cutting board, avoiding leaving it on a stone countertop that makes the dough colder. Optionally, you can let the dough rise in the fridge overnight instead, taking it out 1-2 hours before you need it so it can come to room temperature.

Step 5

Lightly flour a work surface like a large cutting board as well as applying flour to your hands. Take the dough out of the bowl, rolling around with the flour so it becomes a soft dough ball. Place the dough ball on a larger than you think is needed piece of parchment paper, as the dough will expand 2x (or more) than its current size. Cover with a dishtowel, making sure the surface is relatively temperature resistant like a wooden cutting board so the dough stays at room temperature.

Step 6

After the dough has rested for around an hour, pre-heat the oven to 400f and place a covered Dutch oven inside, moving the racks so the Dutch oven is relatively in the center of the oven.

Step 7

Let dough rest for an additional hour (2 hours total).

Step 8

Once the dough has roughly doubled in size, take the Dutch oven carefully out of the oven, and carefully remove the lid. Very carefully place the dough using the parchment paper to guide it in. Please be very careful doing so! The Dutch oven will be VERY hot. Place the lid back on the Dutch oven and return to the oven.

Step 9

Bake the bread for 30 minutes while covered. Remove the lid and bake for an additional 15 minutes. If the bread doesn't look properly browned on top or does not look fully cooked, continue cooking until the internal temperature of the bread reaches around 200f.

Step 10

Let bread rest for 5 minutes on a wire rack after it comes out of the oven.

Step 11

After the dough has been floured, place a clean dish towel on your work surface and cover it with a light layer of flour. Move the flour around with your hands to get it into the pores of the towel. Transfer the dough to on top of the dish towel, and place in a medium sized mixing bowl.

Step 12

Cover the dough with the dish towel and let rise for 1-2 hours until doubled in size.

Step 13

Preheat oven to 400f and let the interior come to temperature fully, allowing the oven to stay at temperature for at least 15 minutes before the next step.

Step 14

Place a sheet tray right side up on top of the dough, removing the top covering of the dish towel so the dough has direct contact with the bottom of the sheet tray. Optionally a piece of parchment paper can be put in between the dough and sheet tray if you think the bread will stick to the bottom.

Step 15

Gripping the edges of the bowl with your thumbs and the sheet tray with your hands. Flip the tray over so the bowl is upside down on the bottom of the sheet tray. Remove the bow and flour towel.

Step 16

Lightly coat the inside of a larger, ovenproof metal bowl with water and place on top of the dough upside down, creating a sealed environment that allows for steam internally.

Step 17

Place the sheet tray with bowl on top in the oven for 20 minutes, removing the bowl and return to the oven for an additional 15 minutes or until the surface of the bread is browned properly.