Overnight No-Knead Bread

I’ve been wanting to try baking my own bread for years, but the task always seemed so daunting. Does anyone else feel that way? Thankfully no-knead bread is all the rage right now, and with it’s free-form shape is maybe the least intimidating bread ever. After some goading from my friend Joanna, I knew I had to try it for myself. The result? A perfectly crusty boule with a soft and chewy center, made from four simple ingredients that are probably sitting in your kitchen right now.

 

Overnight No-Knead Bread
• 3 C unbleached bread flour
• 1/4 tsp instant yeast
• 1 1/4 tsp salt
• 1 5/8 C water
• 16″ long strip of parchment paper, cut in half lengthwise

In a medium bowl, stir together ingredients until all the flour is moistened and it looks like a shaggy mess. Cover bowl with plastic wrap and allow to rise at room temperature for 14-20 hours (18 hours being ideal).

Have a strip of parchment paper approximately 6 x 16″ ready and waiting.  Lightly flour a work surface and with floured hands fold the dough over itself twice. Recover loosely with plastic wrap and rest for 15 minutes.

Lightly flour hands and shape the risen dough into a ball, place it on the center of the parchment strip. Cover loosely with a cotton dish towel and rest for 2 hours (the parchment will act as a sling while transporting the boule).  If you like, cut an X on top of the dough with a serrated knife.

Thirty minutes before baking preheat oven and a 6 to 8-quart dutch oven to 450-degrees.

When ready to bake, remove the lid from the preheated dutch oven and carefully lower bread dough with its parchment sling into the vessel. The parchment will hang over the edges. Cover and bake for 30 minutes, then uncover and bake another 15-30 minutes until the crust is well browned. Cool completely before slicing with a serrated knife.

 

 

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