No-Knead Crusty Bread

Rustic charm.

I took a brief break from Instant Potting to bake some bread. Ok, so the bread is to go with some Instant Pot soup, but the point is, I turned on the oven for the first time in a while.

I wanted something crusty to dip into soup, and I found this recipe. I followed the instructions exactly, except that I didn't bother with the intermediate "cutting board" steps; I just moved it from bowl to bowl to dutch oven. I also floured the dutch oven, which the original recipe doesn't say to do, but I didn't want to risk it sticking.

I may continue to refer back to the original recipe when making this bread the next couple of times, but I'll summarize the process below in less detail for when I get it learned.

The Recipe:

1 packet active dry yeast

1 tsp sugar

1.25c warm water

1.5 tsp salt

2.5c flour, plus extra for dusting

Combine yeast, sugar, and water. Let sit for 5 minutes.
Add salt and flour and mix just until the dough comes together.
Coat in flour and let sit under a damp towel for 1 hour, until doubled.
Without punching the dough down, form it into a loaf by folding the corners in repeatedly and then flipping it over, seam side down.
Place in new, floured bowl, seam side down. Cover and let sit for 30 minutes.
Put a dutch oven in the oven and preheat to 460.
Remove dutch oven, flour the bottom, and place the load seam side up in the hot dutch oven.
Cook covered for 30 minutes, then remove the cover and cook another 10 minutes.

The Verdict:

Will update later. I am writing this while I wait for it to cool. But I am fairly confident that it will be good.

Comments

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