No Knead Bread
Serves: Makes 1 10-inch round
Here is our recipe for no-knead bread adapted from the book "My Bread," by Jim Lahey.
  • 3 cups bread flour
  • 1 ΒΌ teaspoons salt
  • teaspoon active dry yeast
  • 1⅓ cups water (cool, 55 to 65 degrees)
  1. Combine the flour, salt and yeast in a medium bowl. Add in the water and stir to mix. Cover the bowl with a tea towel and set the bowl at room temperature for about 12-18 hours.
  2. Remove the dough from the bowl, shape it into a round by tucking the edges of the dough into a seam, cover the dough in a floured tea towel and let rise again in a warm place for two hours.
  3. Preheat the oven to 475 degrees. Put a heavy pot with a lid (like a Le Creuset casserole or a Dutch oven) in the oven to heat.
  4. Carefully remove the hot pot from the oven and invert the dough into the pot, seam-side up. Cover the pot and bake for 30 minutes.
  5. Remove the lid and continue to bake an additional 15 minutes or until the crust is a deep brown color.
  6. Cool the bread before slicing into it.
Recipe by Within The Wild at