No-Knead Bread

Ingredients

1 0.25-oz. packet active dry yeast (2 1/4 teaspoons)

1 tsp. granulated sugar

1 1/2 c. warm water (110°F)

3 1/3 c. all-purpose flour

2 tsp. kosher salt

Directions

1. In a large mixing bowl, sprinkle the yeast and sugar over 1 ½ cups warm water (110°F). Stir to combine and allow to sit until the yeast blooms, 2 to 3 minutes. 

2. Add the flour and salt. Using a sturdy rubber spatula, combine the flour mixture with the water mixture until a shaggy dough forms and all the flour has been incorporated. Scrape down the sides and bottom of the bowl and cover tightly with plastic wrap. Allow to rise at room temperature until doubled in size and bubbly, 3 to 4 hours. (If you’re not ready to bake bread, place the dough in the refrigerator for up to 2 days. Allow to sit at room temperature for 30 minutes before proceeding.)

3. Turn the dough out onto a lightly floured surface. Being careful not to deflate the air bubbles, use floured hands to gently pat the dough into a 5-inch round. Fold all the edges of the round into the center of the dough to form a ball, with the outside coated in flour from the work surface. Using a bench scraper or a spatula, flip the dough so that it is seam-side down. Use floured hands to gently pull the dough towards you into a taut round.

4. Transfer the dough to a large sheet of parchment paper. Dust the surface of the dough with flour and cover loosely with plastic wrap. Let rest 1 hour until puffed.

5. About 45 minutes before you're ready to bake bread, preheat the oven to 500°F. Place a large Dutch oven with a lid into the oven to heat. 

6. Uncover the dough and gently score the dough as desired with a sharp knife or a bread lame (razor). Carefully remove the hot Dutch oven from the oven and remove the lid. Using the parchment paper as handles, transfer the dough into the pot and cover it with the lid. 

7. Place the Dutch oven into the oven and immediately lower the temperature to 450°F. Bake for 25 minutes. 

8. Remove the lid and bake until the bread is deeply golden, crusty, and hollow when tapped, 15 to 20 minutes more.

9. Remove the pot from the oven and carefully transfer the bread to a cooling rack. Allow to cool for 20 minutes before slicing.

Tip: Use bread flour in place of all-purpose flour for a chewier bread. Do not substitute with whole wheat or gluten-free flour blends.

https://www.thepioneerwoman.com/food-cooking/recipes/a43841415/boule-no-knead-bread-recipe/