Easy no knead bread with the perfect combination of soft, airy and crispy!
1/2tspactive dry yeast
3Call purpose flour
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.
*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
Crusty No Knead Bread - https://www.bakedbyrachel.com/crusty-no-knead-bread/