No Knead Bread
This recipe demonstrates that time does the work for you through extended fermentation rather than kneading, allowing gluten to develop naturally while yeast creates complex flavors characteristic of artisan bread.
Ingredients
- 375g all-purpose flour
- 62g whole wheat flour
- 1/2 tsp instant or active dry yeast
- 9g kosher salt
- 314g water
- 15g apple cider vinegar
Instructions
**Mix and rest overnight**: Combine flours, yeast, and salt in a bowl. Add water and vinegar, stirring until incorporated. Cover and rest at room temperature 12-18 hours until bubbly and doubled.
**Shape the dough**: Transfer dough to floured surface, spread into a square, fold sides into a packet, flip, and gently pull toward you to create tension. Repeat until you have a boule shape.
**Second proof**: Place boule on parchment paper, cover with an inverted bowl, and rest 1 hour.
**Preheat Dutch oven**: Heat Dutch oven with lid at 245°C for 30 minutes.
**Score the bread**: Make shallow slits across the dough's top at 45-degree angles.
**Bake covered**: Transfer dough on parchment to preheated Dutch oven, cover, and bake 16 minutes.
**Finish baking**: Reduce heat to 200°C, remove bread from pot, place directly on oven rack, and bake 25-27 minutes until hollow-sounding or internal temperature reaches 96-98°C.
**Cool**: Let bread cool on a rack for at least 45 minutes before slicing.