No-Knead Bread

Jim Lahey’s popular no-knead bread recipe that doesn’t require any attention during bulk fermentation.

• 430 g AP/bread flour
• 1/4+ tsp yeast
• 2 tsp salt
• 345 g water

Stir water into dry until wet. Cover at room temp for 12-18 hours.

After fermentation, fold (lifting from the center) as many times as the dough allows, forming into a ball at the end, resting as needed. Rise, covered and on parchment, for 2 hours.

Place into a dutch oven preheated to 450ºF. Bake covered for 30 min, and uncovered for 15-30 min. Cool on rack.