Easy No-Knead Bread Recipe

This recipe will make a loaf of simple, delicious bread.
The hardest part of this recipe is not eating the whole loaf when it's fresh out of the oven!

Baker's Percentages

Baker's percentages are a tool bakers use to communicate so that recipes can be scaled up or down. They appear as ratios used to express the amount of ingredients used. If a recipe states a dough is to be 70% hydration, like this recipe, that means for every 100 grams of flour, you add 70 grams of water. This extends to salt, yeast, and other additives.

For this recipe the important thing to note is the ratio of ingredients: 100 parts flour, 1.5 parts salt, 1 part instant yeast, and 70 parts water.

Recipe Information

• Active Time: 15-20 minutes
  Total Time: 2 to 3 days
• Tools: Mixing Bowl, Scale, Stainless Steel or Cast Iron Dutch Oven
• Diet: Delicious, Comfort Food
• Yield: 1 loaf, serves 4 to 6

Ingredients

• 300 grams (10.5 ounces, about 2 cups) bread flour or all purpose flour
• 4.5 grams (about 3/4 teaspoon) salt
• 3 grams (about 1/2 teaspoon) yeast
• 210 grams water (7.5 ounces, about 1 cup minus 1.5 tablespoons) water

Directions

1. Combine flour, salt, and yeast in a large bowl and whisk to combine. Add water and stir with a wooden spoon until no dry flour remains. Cover bowl tightly with plastic wrap and let sit at room temperature for at least 12 and up to 24 hours.
2. Transfer container to refrigerator and let sit for at least 3 and up to 5 days.
3. Remove dough from refrigerator and turn out onto well-floured surface. Turn once or twice and form into loaf shape. Cover with a well-floured kitchen towel and allow to rise at room temperature for at least two hours, and up to 4.
4. Meanwhile, adjust oven rack to lower middle position and preheat oven to 450°F, with a heavy cast-iron or stainless steel Dutch oven placed inside it.
5. When dough has risen, slash top with a floured knife into two or three slashes, 1/2 inch deep. Remove Dutch oven from oven and working quickly, drop dough inside. Place lid back on Dutch oven and return to oven. Bake for 15 minutes, then remove lid and continue to bake until center of bread registers 209°F on an instant read thermometer, about 30 to 45 minutes longer (time will vary depending on shape of loaf).
6. Remove Dutch oven from oven and remove loaf of bread with a spatula or tongs. Allow to rest on a wire rack for at least 15 minutes before slicing and serving. Unused bread can be stored at room temperature wrapped in foil for up to three days, though it may need to be refreshed in a hot oven or toaster before serving.