Artisan No-Knead Yeast Bread

Serves 10 · via recipetineats.com

A super-crusty homemade bread that's just like the artisan loaves you pay top dollar for — crispy chewy crust and big fat holes like sourdough. The recipe is forgiving. Can be made ahead up to 3 days.

Ingredients

• flour
• instant or rapid rise yeast
• cooking salt / kosher salt
• very warm tap water
• flour

Method

1. Mix dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy — not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for the right consistency.
2. Rise: Cover with cling wrap or a plate, leave on the counter for 2-3 hours until it doubles in volume, is wobbly like jelly, and the top is bubbly. If after 1 hour it doesn't seem to be rising, move it somewhere warmer.
3. Optional – refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
4. Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.
5. Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
6. Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
7. Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
8. Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape — in fact, lopsided = more ridges = more crunchy bits!
9. Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
10. Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
11. Cool on rack for 10 minutes before slicing.