No Knead Bread from Le Creuset

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Step 1

Whisk together the flour, salt and yeast in a large mixing bowl. Combine the water and vinegar in a measuring cup. Make a well in the center of the flour and pour the water mixture into the well. Use a spatula or your hands to stir the flour and liquid until no dry flour remains and a dry shaggy dough is formed. Cover bowl tightly with a pot lid or plastic wrap and let sit at room temperature for at least 12 hours and up to 18 hours.

Step 2

Turn the dough out onto a heavily floured work surface. Use floured hands to gently lift the edges of the dough into the center. Turn the dough over and shape it into a tight ball – the tighter the better – by rolling it on the work surface between your palms.

Step 3

Rub the bottom and sides of a Dutch oven with a little bit of oil. Put the dough in the center of the pot and place the lid on. Allow the dough to rise again, about 1-2 hours (less if it’s very hot and humid, more if it’s cold) until the dough is about double in size and mostly fills the pot.

Step 4

During the last 30 minutes of rising, preheat oven to 450°F. When ready to bake, score the bread with a sharp knife or razor, making an X or a hash mark. This will allow the dough to expand freely. Cover the pot and place it in the oven.

Step 5

After 30 minutes, remove the lid, reduce the oven temperature to 350°F, and continue baking for another 15-20 minutes until the bread is nicely browned and cooked through. It should have an internal temperature of approximately 200°F when done. Allow the bread to rest on a rack for at least 30 minutes so that the interior finishes cooking.