Miracle No-Knead Bread
Adapted from Pinch of Yum
Ingredients
- 3 cup 375 g all-purpose flour
- 1 1/2 tsp salt
- 1/2 tsp instant yeast
- 1 1/2 cup 360 ml water, room temperature
Method
- Dough prep: whisk the flour, salt, and yeast together in a large bowl until mixed. Stir in the water until a chunky, thick dough forms — if needed, add a few more tablespoons of water, just enough to get it barely wet throughout. It will look scrappy and loose, which is normal.
- Cover the bowl with plastic wrap and let it rest at room temperature for 12–18 hours. Overnight is ideal.
- Prep for baking: when ready to bake, preheat the oven to 230°C (450°F). Place a 5.7L (6-quart) enamel-coated cast iron Dutch oven (or similar) inside to heat for about 30 minutes.
- The dough should now be big, puffy, and loose, with little bubbles. Gently scrape it onto a well-floured surface — do not knead. Shape gently into a ball with flour on the outside, set on a piece of parchment, and cover with plastic while the pan finishes heating.
- Remove the plastic. Carefully lift the dough and parchment together into the hot pan (the pan is very hot — be careful not to touch it).
- Bake covered for 30 minutes.
- Remove the cover and bake 10–15 more minutes, until golden brown and crispy on the exterior.
Notes
- The long rest (12–18 hours) is what makes this work without kneading — plan the timing so it's ready when you want to bake.