About the Recipe
Baking your first proper loaf of bread changes how you feel in your kitchen. This simple overnight, no-knead recipe uses just a few ingredients and lets time do the hard work while you sleep. By morning, you’ll pull a golden, crusty loaf from the oven that smells like home and tastes even better.
Ingredients
3 cups all-purpose or bread flour, more for dusting
1.5 cups water (luke warm is better)
¼ teaspoon instant yeast
1 ¼ teaspoons salt
Optional: Seeds
Preparation
Step 1 - Mix the ingredients(Night before)
In a large mixing bowl, combine:
Flour
Salt
Instant yeast
Add 1 and 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap or lid. Let dough rest for 6 to 12 hours , at warm room temperature, about 22 degrees C (if it is cold it will take longer).
Step 2 - After Rest
Dough is ready when its surface is dotted with bubbles. It will have increased about 4x in volume.
Choose any oven-safe pot with a lid:
Cast iron
Enamel
Ceramic
Pyrex
Lightly grease the inside with oil or butter.
Place the empty pot (with lid) into the oven and preheat to 220°C for at least 20–30 minutes.
The preheated pot creates steam and gives you that bakery-style crust.
Transfer the dough
Carefully remove the hot pot from the oven.
Wet your hands (important, prevents sticking).
Lift the dough from the bowl and gently place it straight into the hot pot. No shaping required.
Put the lid back on immediately.
(Optional: If you have the time, you can cover light in flour and fold it into a ball and let it rest for about 15 minutes before adding it to the hot pot! maybe try this on your second time.)
Step 3: Bake
Bake 30 minutes with the lid on
Remove the lid
Bake another 15 minutes uncovered
The bread should be deep golden brown with a crisp crust.
Remove from the pot (use a spoon if needed).
Let the bread rest on a rack for at least 20–30 minutes before cutting.This allows the internal crumb to finish setting. (But it's great straight out of the oven as well)
Enjoy