No-Knead Artisan Bread

Name: No-Knead Artisan Bread
Cuisine: American
Ingredients: 400 g bread flour; 1/4 tsp yeast; 3/4 tsp table salt; 1 1/3 cups water

蛟龍Stormwyrm @stormwyrm

I've done only limited baking, until now only shortbreads using baking powder or things like cookies. This is my first attempt at baking something using yeast. It seems like a fairly easy process, only drawback is that you need to let the dough rise for at least 12 hours. Originally from the Basics with Babish channel on YouTube, via Brittlby@Elliquiy. Now if only I can figure out how to stop the dough from sticking to the parchment!

蛟龍Stormwyrm @stormwyrm

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Ingredients

400 gbread flour
1/4 tspyeast
3/4 tsptable salt
1 1/3 cupswater

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Steps

1

In a large mixing bowl, add yeast to flour and whisk until well combined.
2

Add salt and water and gently mix until a rough ball of dough forms. Cover and let stand for 12–24 hours at room temperature.
3

Preheat the oven as hot as it will go with a cast iron Dutch oven inside. Liberally dust work surface with flour, pull dough in from the edges towards the center until it becomes a small mound (no need to knead). Place on baking parchment. Cover with a kitchen towel and let sit for another hour or two.
4

Trim parchment paper around the dough and score top with a knife. Drop the dough loaf into the Dutch oven, spray with water, cover, and let bake for 15 minutes.
5

Remove the lid, spray with a bit more water, then bake uncovered for fifteen minutes more or until completely done.
6

Let cool, slice, and serve.