no knead crusty bread

How To Make no knead crusty bread

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  1

  In a large mixing bowl, whisk together flour, salt, yeast, and sugar. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12-18 hours. Overnight works great. Note: Regular active yeast can be used in place of the instant or rapid rise yeast but it will need to be activated in 1/4 cup warm water with 1 tsp sugar. Stir and let sit for 5-10 minutes. However, the rapid rise works the best.
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  2

  DO NOT REFRIGERATE. This is not optional. It takes that much time to proof the dough. The reason why you need a large bowl, is because the dough will start to rise.
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  Heat oven to 450 degrees. Once the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
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  4

  Right after you put the pan in the oven to preheat, dump the dough out onto a HEAVILY floured surface and shape it into a round ball. A pastry cloth works great! Cover with plastic wrap and let set for 30 minutes while the pot is heating.
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  5

  Remove hot pot from the oven and carefully drop in the dough. You do NOT have to have an enamel covered cast iron pot. You can use anything with a lid that can take the heat, such as a 5.5 quart cast iron enamel covered pot. You DO NOT need to oil the pot. At least not in a enamel covered cast iron or regular cast iron pot.
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  6

  Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes.
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  7

  Remove bread from oven and place on a cooling rack to cool. Remember the pot is HOT so use a couple of hot pads and carefully pull out the bread.
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  8

  Tips: Use your imagination and add other ingredients like garlic, onion, cheese, pepperoni, dill, herbs, sun dried tomatoes, dried fruits, nuts, etc.
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  9

  Enjoy!
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