Author: Big Sky, Little Kitchen Recipe originally from Simply So Good
Makes: 1 loaf
Ingredients
3 cups unbleached, all purpose flour
1¾ teaspoons Kosher salt
½ teaspoon Instant or Rapid-rise yeast
1½ cups water
Instructions
In a large mixing bowl, whisk together the flour, salt and yeast. Add water to the dry ingredients and mix with a spatula until a shaggy mixture forms and any dry flour streaks no longer show.
Cover the bowl with plastic wrap or with a reusable silicone cover and set aside for 12 to 18 hours at room temperature. Overnight on a countertop is perfect.
When ready to bake, heat your oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot and lid for 30 minutes.
Meanwhile, pour the dough onto a heavily floured surface and gently shape into a ball by tucking in edges of the dough under and towards the center of the ball. You can either do this with your fingers or a spatula.
Transfer the dough to some parchment paper. Do not adjust the dough on the parchment after placing it. Cover dough with plastic wrap and let set while the pot is heating.
Remove hot pot from the oven and drop in the dough and parchment. Cover and return to oven for 30 minutes.
After 30 minutes remove the lid and bake an additional 15 to 20 minutes. Remove the bread from oven and place on a cooling rack to cool.
Notes
Simply So Good has a helpful and beautiful video illustrating the entire process - check it out!
Recipe by Big Sky, Little Kitchen at https://www.bigskylittlekitchen.com/easy-rustic-dutch-oven-no-knead-crusty-bread/