Quicker No-Knead Bread

By altschiller

This version uses slightly more yeast, which makes the bread ready to bake in 6-8 hours. The longer rise version is sharper tasting, but this is delicious.

Ingredients

• 1 pound bread flour (about 3 cups) plus more for sprinkling
• 2 teaspoons salt
• 3/4 teaspoon active dry yeast
• 1 1/2 cups lukewarm water

Details

Servings 1
Adapted from thekitchn.com

Preparation

Step 1

Make a wet, shaggy dough. Place the flour, salt, and yeast in a large bowl and whisk to combine. Make a well in the center, and add the water into the well. Stir until it forms a shaggy dough.

Cover the dough bowl and let rise for 6 to 8 hours. Cover the bowl with plastic wrap or a kitchen towel. Set aside in a warm place to rise until doubled in size and bubbly, 6 to 8 hours.

Shape the dough and rise for another hour. Lightly flour a piece of parchment paper. Turn the dough out onto it, folding it over on itself at least once while you do so. Quickly shape the dough into a round ball (see this video for basic instructions). Cover with a kitchen towel and let rise for 1 hour more.

About 30 minutes before the hour is up, arrange a rack in the middle of the oven. Place a 4 1/2 to 5 1/2 Qt Dutch oven with its lid on the rack. Heat the oven to 450°F.

The shaped dough will have risen and nearly doubled in size. Using the parchment paper as a sling, carefully transfer the loaf, still on the paper, to the Dutch oven. If desired, make a slash or shallow cut on the top of the dough with kitchen shears or a sharp knife so that the bread can expand while baking.

Cover and bake for 30 minutes. (Careful, the lid is hot!) Bake covered for 30 minutes.

Uncover and bake for 15 minutes more. You can be extra-sure that the bread is done when an instant-read thermometer inserted in the top or side registers 210°F.

Remove the Dutch oven from the oven and use the parchment paper to transfer the bread to a wire rack. Cool for an hour before slicing the bread.