Crusty Artisan No-Knead Bread

I finally got one of those fancy cast-iron enameled Dutch ovens. I think this bread was the first thing I made in it! It was so exciting when I removed the lid after baking and saw my little loaf looking all perfect and crusty in there. I've made a few no-knead breads before, but I never had the correct baking pan, so this was exciting for me. The bread was tasty, of course. And so easy! You just need to plan ahead- to let it rise overnight. 

Crusty Artisan No-Knead Bread

adapted from Mel's Kitchen Cafe

3 ⅓ cups (473 g) unbleached all-purpose flour
¼ teaspoon instant yeast
1 ½ teaspoons salt
1 ½ cups room temperature water

1.  In a medium bowl, combine all the ingredients and mix until the dough is combined and has a shaggy, sticky texture (I use a large silicone spatula). Cover the bowl with lightly greased plastic wrap and let it sit at room temperature for 12-18 hours. It will get puffy and bubble.

2. Scrape down the sides of the dough and let it gentle deflate. Turn it out onto a lightly greased piece of parchment paper and using your hands (lightly grease them if the dough is sticking too much) pat it into a thick oblong shape. Fold one of the long edges to the middle. Fold the other long edge over the top, forming a thick log. Take one short end and fold it in toward the middle and repeat with the other short end – basically like folding up a blanket or towel.

3. Carefully and quickly flip the mound of dough over so the seams are on the bottom. Cover with lightly greased plastic wrap and let rise until puffy and doubled, about 2 hours.

4.  About 30-45 minutes before the dough is ready, heat the oven to 450 degrees. Place a 6- to 8-quart heavy cast iron pot (like the popular enamel covered ones) in the oven as it heats and let it stay there for 30-45 minutes.

5.  When the dough is ready, quickly remove the pot from the oven and take off the lid. Lift up the corners of the parchment paper and set the bread and parchment paper right into the pot. Cover with the lid and return to the oven to bake for 30 minutes.

6.  Remove the lid from the pot and bake for another 10-15 minutes until the top of the loaf is browned and lovely. Carefully grab the corners of the parchment paper and remove the bread to a wire rack to cool completely.

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