No-Knead Bread

Let's Cook

1. Step 1.

   In a large bowl, combine flour, salt, and yeast and whisk to combine.

2. Step 2.

   Add water and stir with a wooden spoon until no dry flour remains.

3. Step 3.

   Cover bowl tightly with plastic wrap and let sit at room temperature for at least 12 and up to 24 hours.

4. Step 4.

   Transfer container to refrigerator and let sit for at least 3 and up to 5 days.

5. Step 5.

   Remove dough from refrigerator and turn out onto well-floured surface.

6. Step 6.

   Turn once or twice and form into loaf shape.

7. Step 7.

   Cover with a well-floured kitchen towel and allow to rise at room temperature for at least 2 hours, and up to 4.

8. Step 8.

   Meanwhile, adjust oven rack to lower-middle position and preheat oven to 450°F (230°C), with a heavy cast-iron or stainless steel Dutch oven placed inside it.

9. Step 9.

   When dough has risen, slash top with a floured knife into 2 or 3 slashes, 1/2 inch deep.

10. Step 10.

    Remove Dutch oven from oven and working quickly, drop dough inside.

11. Step 11.

    Place lid back on Dutch oven and return to oven.

12. Step 12.

    Bake for 15 minutes, then remove lid and continue to bake until center of bread registers 209°F (98°C) on an instant read thermometer, about 30 to 45 minutes longer.

13. Step 13.

    Remove Dutch oven from oven and remove loaf of bread with a spatula or tongs.

14. Step 14.

    Allow to rest on a wire rack for at least 15 minutes before slicing and serving.