No-Knead Crusty Artisan Bread

local_grocery_store Ingredients

• 3 cups all-purpose flour, none
• 1 1/2 tsp salt, none
• 1/4 tsp active dry yeast, none
• 1 1/2 cups warm water, none

restaurant_menu Method

1. 1.In a large bowl, whisk together the flour, salt, and yeast. Add the warm water and stir until a shaggy dough forms.
2. 2.Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours, until the dough has risen and is bubbly.
3. 3.Preheat your oven to 450°F. Place a Dutch oven or other oven-safe pot with a lid in the oven to preheat for 30 minutes.
4. 4.Carefully remove the pot from the oven and sprinkle the bottom with cornmeal. Turn the dough out onto a floured surface and shape it into a ball. Place the dough into the pot and cover with the lid.
5. 5.Bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes, until the crust is golden brown.
6. 6.Remove the bread from the pot and let it cool on a wire rack before slicing and serving.

lightbulb_outline Tips

• chevron_rightFor a more rustic look, you can dust the top of the bread with flour before baking.
• chevron_rightIf you don't have a Dutch oven or other oven-safe pot with a lid, you can use a baking sheet and cover the bread with a large overturned bowl or a foil tent.