The No Knead Loaf – No need to knead, or sweat! Learn how to make this bread and the bread science behind it all!
Stir together the flour, salt and yeast in a large bowl.
Add water and mix everything together.
Cover the bowl and let it sit at room temperature for a minimum of 12 - 18 hours.
Once it is finished sitting, dust a work surface with flour and turn the raised dough out in one piece. Use a scraper to encourage the dough to slip out of the bowl in one big lump.
Dust your hands and begin to pull the edges of the dough into the middle and continue until you have a ball. Note that the dough is still very sticky. Use the dusting flour very sparingly. We are NOT kneading the dough. Simply shaping it.
Dust your linen towel with cornmeal or flour and gently lift the dough ball onto the towel. Fold the towel loosely over the dough and leave it to rise for 1 to 2 hours until it has doubled in size.
Preheat your oven to 475°. 1 hour before the second rise is done. Place your empty Dutch oven with the lid on into the oven to heat.
When the dough has risen, carefully remove the very hot Dutch oven and quickly turn the dough from the towel into the Dutch oven. Put the lid back on and cook for 30 minutes.
Remove the lid and cook for another 15 to 30 minutes until the bread crust is dark brown.
Remove the bread from the Dutch oven and place it onto a cooling rack. Let it sit for at least 1 hour before eating.
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