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No Knead Salt Bread

A simple, rustic bread that uses time instead of elbow work, resulting in a crunchy crust and tender inside that's perfect for various pairings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 22 hours 30 minutes
Servings: 8 slices
Course: Bread, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 cups all-purpose flour Use high-quality flour for better results.
  • 1 teaspoon instant yeast Instant yeast works best but you can use active dry yeast.
  • 1 teaspoon salt Adjust according to taste.
  • 1.5 cups warm water Not hot, to properly activate the yeast.

Method
 

Preparation
  1. In a large bowl, stir together flour, yeast, and salt.
  2. Add warm water and stir with a spoon until a sticky shaggy dough forms.
  3. Cover the bowl with plastic wrap or a clean towel and leave at room temperature for 12 to 18 hours until dough rises and looks bubbly.
  4. Dust your work surface with flour, turn the dough out gently, and shape it into a round by folding the edges under.
  5. Place the shaped dough on parchment paper, cover, and let rest for 30 to 60 minutes.
  6. Preheat your oven to 450°F (232°C) and place a heavy pot with lid inside to heat for 30 minutes.
Baking
  1. Carefully lift the dough with the parchment into the hot pot, cover with the lid, and bake for 30 minutes.
  2. Remove the lid and bake for an additional 10 to 15 minutes until the crust is deep golden.
  3. Lift the loaf out with the parchment and cool on a rack for at least 20 minutes before slicing.

Notes

Use warm water to help the yeast wake up, avoid adding too much flour when shaping, and heat the pot well for best crust.