Overnight No-Knead Crusty Bread

Ingredients

• 3.25 cup all-purpose flour
• 2 tsp salt
• 0.5 tsp active dry yeast
• 1.5 cup warm water (Warm to the touch but not hot or uncomfortable.)
• all-purpose flour (For generously flouring the counter; amount not specified.)
• parchment paper (For transferring the dough into the Dutch oven.)

Steps

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, salt, and active dry yeast.

2. 2

   Pour in the warm water. Stir with a wooden spoon until the ingredients are combined into a shaggy, sticky dough; do not knead.

3. 3

   Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 12 to 18 hours. By the end of the rest, it should be bubbly and doubled in size.

4. 4

   Generously flour the counter. Turn the dough out onto the floured surface and gently shape it into a ball.

5. 5

   Let the shaped dough rest for about 30 minutes. During this rest, preheat the oven to 450°F and place the Dutch oven, with its lid, inside the oven to heat for the same 30 minutes.

6. 6

   Once the oven and Dutch oven are hot, carefully place the dough on a sheet of parchment paper and transfer it into the Dutch oven.

7. 7

   Cover the Dutch oven with its lid and bake for 30 minutes.

8. 8

   Remove the lid and bake for another 15 minutes, until the loaf has a golden, crispy crust.

9. 9

   Let the bread cool completely before slicing; the bread continues to finish baking as it cools.

10. 10

    To revive the crust on leftovers, place the bread in a 350°F oven for 5 to 10 minutes until crisp again.

Notes

The source does not specify an exact water temperature beyond warm to the touch. Leftover bread can be refreshed in a 350°F oven for 5 to 10 minutes. Serve with soup or use for grilled cheese.

Nutrition per serving

• bread
• baking
• vegetarian
• no-knead
• Dutch-oven
• make-ahead
• overnight
• artisan bread