Ingredients
Scale
- 3 cups All-purpose flour
- 1.5 cups Lukewarm water
- 1.25 tsp Sea salt
- 0.25 tsp Active dry yeast
- 2 tbsp Extra flour for dusting
- 1 tsp Cornmeal for the pan
Instructions
- Step 1: Mix Dough – In a large bowl, whisk together the flour, salt, and yeast until well combined.
- Step 2: Add Water – Stir in the lukewarm water using a wooden spoon until a shaggy, sticky dough forms.
- Step 3: Long Rise – Cover the bowl tightly with plastic wrap and let sit at room temperature for 18 hours.
- Step 4: Shape Dough – Transfer dough to a floured surface and fold it over itself twice to form a ball.
- Step 5: Second Rise – Place dough on parchment paper, cover with a towel, and let rise for 2 hours.
- Step 6: Heat Oven – Preheat oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
- Step 7: Bake Bread – Carefully place dough into the hot pot, cover, and bake for 30 minutes.
- Step 8: Brown Crust – Remove the lid and bake for an additional 15 minutes until the crust is deep golden brown.
- Step 9: Cool Loaf – Transfer to a wire rack and let cool for 1 hour before slicing.
Notes
Ensure your yeast is fresh for the best rise; the long fermentation develops the professional flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: No-Knead Fermentation
- Cuisine: International
- Diet: Vegan
Nutrition
- Serving Size: 1 slice (approx 60g)
- Calories: 185 kcal
- Sugar: 0.5 g
- Sodium: 360 mg
- Fat: 0.8 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0.01 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 1 mg
Keywords: bread, no-knead, artisan, baking, NYT Cooking