No-Knead Bread
Ingredients
The dough
-
3
cups
bread flour
-
¼
teaspoon
active dry yeast
-
1½
teaspoons
sea salt
-
1
tablespoon
diced lemon peel
-
1
tablespoon
minced rosemary
-
1½
cups
water
For dusting
Instructions
- Combine flour, yeast, salt, lemon zest, and rosemary in a large bowl.
- Add water and stir to form a sticky dough.
- Cover with plastic wrap and let rise in a warm spot for 12 to 24 hours until bubbly.
- Turn the dough out onto a floured surface, sprinkle with flour, and fold it over once or twice.
- Let it rest for 15 minutes, then shape it into a ball.
- Place the dough seam side down on a towel sprinkled with cornmeal and dust the top with more cornmeal.
- Cover and let rise until doubled in size, about 2 hours.
- Preheat the oven to 450°F and place a Dutch oven inside to heat.
- Carefully turn the dough into the hot pot seam side up, cut slits on top, cover, and bake for 30 minutes.
- Remove the lid and bake for an additional 15 to 30 minutes until golden brown.
- Cool on a wire rack for 10 minutes before slicing.
Nutrition Facts (estimated)
Servings
8
Calories
200
Total fat
1g
Total carbohydrates
42g
Total protein
6g
Sodium
300mg
Cholesterol
0mg
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