Easy homemade crusty no knead bread recipe from @bakedbyrachel
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Crusty No Knead Bread

Easy no knead bread with the perfect combination of soft, airy and crispy!
Prep Time12 hrs
Cook Time1 hr
Total Time13 hrs
Course: Bread
Cuisine: American
Servings: 1 loaf

Ingredients

  • 1 2/3 C water
  • 1/2 tsp active dry yeast
  • 3 C all purpose flour
  • 1 tsp salt

Instructions

  • Heat water to 115°F. Dissolve yeast in water and allow to proof for 5-10 minutes. 
  • In a large bowl combine flour and salt. Slowly stiry in water until just combined. Mixture will appear very wet and sticky. Cover and allow to sit in a draft free location for 12 hours or more. 
  • Coat a tea towel generously with flour. (*see note) Transfer dough to prepared towel. Carefully fold dough over onto itself several times to shape into a rough ball. Coat well with additional flour and top off with a second towel. Alternately (also known as the easier method), transfer towel and dough to a large bowl. Sprinkle well with flour, being sure to cover edges. Cover and allow to rise in a warm location for 2 hours. 
  • Preheat oven to 450°F. Preheat a heavy duty 5 quart Dutch oven (or other large pot with lid) in the oven for 30 minutes. 
  • Carefully remove pot from oven. Transfer dough to a large piece of parchment paper, large enough to go up the sides of your pot. Transfer dough, with parchment paper, to preheated pot. 
  • Bake covered for 30 minutes and an additional 15-30 minutes uncovered. Internal temperature should reach roughly 200°F when done. 
  • Cool in pot until easy to handle. Slice and serve. Store remaining bread in an airtight container. 

Notes

*When you think you've coated the towel enough in flour, add more. It needs to be well covered with a thick coating of flour to prevent sticking. The dough will gradually soak up the flour as it sits.
**Pot should be as close to the center of the oven as possible. If you have a half oven, be sure to place it closer to the top of the oven while still giving plenty of room for the lid.
An original recipe from Baked by Rachel