No-Knead Crusty Dutch Oven Bread

Steps

1. In a large bowl, stir the flour, salt and yeast together. Pour in the warm water and stir with a wooden spoon until there's no dry flour left. The dough will be wet and shaggy.
2. Cover the bowl with a plate or plastic wrap and leave it on the counter until the dough has more than doubled, is covered in bubbles and jiggles when you shake the bowl. This takes 12 to 18 hours at room temperature.
   ⏱ First rise: 12 hr
3. Dust the counter and your hands with flour. Scrape the dough out, then fold the edges into the middle all the way around to make a rough ball. Flip it seam side down.
4. Set the ball on a large piece of parchment, dust the top with flour and cover loosely with a towel. Let it

   rise (how to proof (let rise))

   Proof (let rise) Let yeast dough sit somewhere warm while the yeast makes gas and the dough grows. 1. Put the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel.2. Leave it somewhere warm and draft-free, about 75 to 80°F (an oven with only the light on works).3. For a second rise, shape the dough, put it in its pan and cover it again.4. Check it by size and feel, not just the clock. Done when: First rise: doubled in size. Second rise: puffy, and a fingertip poke springs back slowly and leaves a small dent. How to proof bread dough (let it rise): mistakes to avoid

   until puffy.
   ⏱ Second rise: 1 hr
5. About 30 minutes into the second rise, put a covered Dutch oven (5 to 7 quarts) on the middle rack and heat the oven to 450°F (230°C) so the pot gets screaming hot.
   450°F⏱ Preheat pot: 30 min
6. Using oven mitts, take out the hot pot and remove the lid. Lift the dough by the parchment and lower it, paper and all, into the pot. Cut a slash across the top with a sharp knife if you like, then cover.
7. Bake covered so the loaf steams and rises.
   450°F⏱ Bake covered: 30 min
8. Remove the lid and keep baking until the crust is deep golden brown. The inside should read 205 to 210°F on a thermometer.
   450°F⏱ Bake uncovered: 15 min
9. Lift the loaf out with the parchment and cool on a rack at least 1 hour before slicing. The inside is still finishing as it cools.
   ⏱ Cool: 1 hr

Tap an underlined word for how to do it, or see all techniques.

Tips

• Water hotter than about 115°F can hurt the yeast. Warm to the touch is perfect.
• Some older enameled Dutch oven lids have plastic knobs that aren't rated for 450°F. Swap in a metal knob or check the maker's limit first.
• Active dry yeast works too: use the same amount and stir it into the warm water first.

Storage

Keep cut side down on a board, uncovered, for 1 day, then in a paper or bread bag up to 3 days. Refresh slices in a hot oven or toaster.

Make ahead

After the first rise, the dough can be refrigerated up to 2 days. Let it sit out 1 hour before shaping.

How long leftovers keep, and freezing and reheating: leftovers and storage.