By Chris Siciliano
Below is a VERY basic how-to for making no-knead bread at home. For best results, I suggest you read this longer post and follow it up by watching a few videos on YouTube. In addition to ingredients, you will need a cast-iron Dutch oven or similar baking vessel. A roll of parchment paper is also helpful to have on hand.
1 pound bread flour or all-purpose flour (bread flour is preferred)
12 ounces water
10-12 grams salt (1.5 - 2 teaspoons)
1/4 teaspoon instant or active yeast (instant is preferred)
Again, your best bet is to watch a few videos to see how it's done. But here's the basic method. This will vary somewhat from most videos in that I use parchment paper to help transfer the dough. Eventually you might develop your own variation(s).
Mix flour, salt and yeast in mixing bowl
Add water and mix until all flour is incorporated (no dry bits). The dough will feel shaggy at first
Cover bowl and let sit overnight, 12-18 hours
Turn dough out onto floured counter
Shape into a loaf, sprinkle flour on hands and dough to make dough more manageable, but don't over do it
Place loaf on parchment paper; cover
Meanwhile pre-heat oven and cast-iron dutch oven to 500 degrees for AT LEAST 30 minutes; 45 is better
After dough has proofed for 45-60 minutes, score the top with a sharp knife or razor blade. (Note: Other directions will say to proof for 2 hours. I think this is too long.)
Place dough, parchment and all, in pre-heated cast-iron dutch oven
Bake with LID ON for 30 minutes
After 30 minutes, take lid off and bake for 8-15 minutes longer, depending on how dark you want the crust. I usually go about 10 minutes.
Let cool for an hour before cutting
Have questions? Let us know. Good luck!