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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.
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