No Knead Bread

This recipe is for a simple, rustic bread made with only a few basic ingredients: flour, salt, water, and yeast. The bread is baked in a covered pot to create a crispy, crusty exterior and a soft, chewy interior.

The resulting bread should have a delicious, slightly sour flavor with a nutty aroma. The crust should be crispy and golden brown, while the interior of the bread should be soft and chewy with a slightly dense texture.

Overall, this type of bread is similar to artisanal breads found in bakeries and is a popular choice for those who prefer a rustic, hearty bread with a simple, yet satisfying flavor.

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Ingredients

562 g Bread flour
2 g instant yeast 1
8 g sea salt
480 g filtered water

Instructions

Mix all ingredients thoroughly and cover w/ plastic wrap & proof dough
Turn out onto heavily floured surface. Pull & fold 8-10 times final shape and place in heavily floured banneton
Put dough in fridge for 4-5 hrs. Preheat oven, cooking vessel & water pan to 475°f
Dust corn meal into bottom of cook vessel
Turn dough into pre-heated vessel score as desired. Cover and place in oven. Pour 1.5c water into water pan (below vessel)
Bake 30 min. Remove lid and cook 20 more mins uncovered temp loaf (200° f target)
Place on cooling rack and cool completely.

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