No Knead Bread
The easiest and best No Knead Rustic bread I've ever made.
Ingredients
- ¼ teaspoon dry active yeast
- 1 ½ cups lukewarm water
- 3 cups all-purpose flour plus more for dusting
- 1 ½ teaspoons kosher salt
- cornmeal for dusting
Instructions
- In a large bowl, add the yeast and lukewarm water and stir. Allow to sit for 2 minutes. Add the flour and salt, stir with a wooden spoon to blend. Cover the bowl with plastic wrap and allow to rest for 8 hours, 14-18 hours preferably, at room temperature.
- After the dough has rested and risen, flour a work surface and turn out the dough. Flour lightly and fold the dough over itself twice. Cover with a clean kitchen towel and rest 20 minutes.
- Gently shape into a ball, dust with cornmeal and cover again with the kitchen towel or place in a bread proofing basket for 1-2 hours.
- Heat oven with 5.5 qt dutch oven inside to 475º F. Gently place the dough, seam side up on a piece of parchment paper (not waxed paper) and lower into the hot dutch oven. Cover and bake 30 minutes. Remove the lid and continue baking 15-20 minutes longer. Remove and allow to cool for 20 minutes or more before slicing.
Nutrition
Calories: 115kcalCarbohydrates: 24gProtein: 3gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 293mgPotassium: 35mgFiber: 1gSugar: 0.1gCalcium: 6mgIron: 1mg
Tried this recipe? I'd love to see what you made!
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Mention @farmgirlgourmet or tag #farmgirlgourmet!