No-Knead Artisan Bread

Ingredients

• 3 C all-purpose flour
• ¼ tsp instant yeast
• 1¼ tsp salt
• 1½ C cold water

Directions

1. Mix Dough: Mix until the dough just comes together; it will be shaggy and sticky.
2. Long Proof: Cover and let proof 12-24 hours at room temperature.
3. Preheat Oven: Preheat oven to 450°F with a Dutch oven inside.
4. Shape: Gently deflate dough, fold over like a napkin, turn seam-side down, and shape into a ball.
5. Rest: Transfer dough to a parchment-lined bowl and let rest while the oven finishes heating.
6. Bake: Carefully transfer dough (with parchment) to the hot Dutch oven. Bake 30 minutes covered, then 5-15 minutes uncovered, depending on desired crust crunch.

Chef's Notes

• If using cold water, let the dough sit 12-24 hours. For quicker fermentation, use the hottest tap water available (~110°F) and proof 3-5 hours.
• Do not use boiling water - it will kill the yeast.

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