No-Knead Bread

Effort

Medium

Preparation Time

20 min.

Baking Time

45 min.

Resting Time

1260 min.

Ingredients

550 g flour

360 ml lukewarm water

½ tsp fresh yeast

1½ tsp salt

Flour for dusting

Nutritional Values per Serving

Calories: 2009 kcal

Fat: 6 g

Protein: 58 g

Carbohydrates: 421 g

Preparation

1.

550 g flour

360 ml lukewarm water

½ tsp fresh yeast

1½ tsp salt

Large bowl

Wooden spoon

Plastic wrap

First dissolve the yeast in the lukewarm water. Then mix the dry ingredients in a large bowl using a wooden spoon or your hands so the salt is evenly distributed throughout the flour. Add the yeast water and briefly mix by hand until no dry flour is visible. The dough will be sticky and moist, but not watery. Cover the bowl with plastic wrap and let it rise at room temperature or in the refrigerator for about 18 hours.

2.

Flour for dusting

Kitchen towel

Once many small bubbles have formed on the surface, generously dust the work surface with flour. Remove the dough from the bowl, fold all sides once into the center, and dust with flour. Generously flour a clean kitchen towel and place the dough seam-side down on it. Dust again with flour, fold the loose sides of the towel over the dough, and let it rest on the work surface for another 2 hours.

3.

Cast iron pot

After 1.5 hours, preheat the oven to 250°C and place the Dutch oven with its oven-safe lid on a rack in the second position from the bottom to preheat as well. Once the pot is very hot, remove it from the oven and close the oven door quickly to keep as much heat inside as possible. Carefully drop the dough seam-side down into the pot and optionally score the top. Close the lid, place the pot back into the oven, and bake the bread for 30 minutes. Then bake for another 15–30 minutes without the lid, depending on how dark you like the crust.

4.

After baking, tap the bread to check if it is done. Carefully remove it from the pot and let it cool on a wire rack for at least 1 hour so the crumb and crust can fully set.