No Knead Bread
Crafted with only a few basic ingredients and requiring just five minutes of hands-on preparation, this no-knead crusty bread undergoes an overnight rise, resulting in a dough that bakes to artisan perfection inside a covered Dutch oven.
No Knead Bread
Description
Easy to make and once mastered, you can change it up with many different flavour varieties!
Ingredients
Instructions
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In a large mixing bowl, whisk together flour, salt and yeast.
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Add water and mix until a shaggy mixture forms.
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Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.
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Heat oven to 220ºC. When the oven has reached 220ºC, place a cast iron pot with a lid in the oven and heat the pot for 30 minutes OR pot can be placed in cold oven while oven is preheating leave in oven for 30 minutes.
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Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating.
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Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
