No-Knead Bread

Recipe View In a large bowl, whisk together the flour, yeast, and salt until well combined. Add the warm water and the chopped fresh herbs (rosemary, thyme, and sage). Mix until just combined, forming a shaggy, sticky dough. (5 minutes)

Recipe View Cover the bowl tightly with plastic wrap and let it rest at room temperature for 18 to 24 hours. During this time, the dough will rise and develop complex flavors. (24 hours)

Recipe View After the initial rise, generously flour a clean work surface. Gently transfer the dough from the bowl to the floured surface. The dough will be bubbly and somewhat sticky. Dust the top of the dough with more flour. (5 minutes)

Recipe View Gently fold the dough in half, and then shape it into a ball by stretching and tucking the edges underneath. Be careful not to deflate the dough too much. (5 minutes)

Recipe View Liberally flour a clean kitchen towel (avoid terrycloth). Place the dough ball seam-side down on the floured towel. Dust the top of the dough with more flour, and then cover it with another floured towel. Let the dough rise for about 2 hours. (2 hours)

Recipe View Preheat the oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or a deep, heavy-duty casserole dish (with a lid) in the oven to preheat for at least 30 minutes. This ensures a crispy crust. (30 minutes)

Recipe View Carefully remove the hot Dutch oven from the oven. Remove the lid and gently turn the dough ball into the preheated Dutch oven, seam-side up. Shake the dish gently to distribute the dough evenly. (5 minutes)

Recipe View Cover the Dutch oven with the lid and bake for 30 minutes. Remove the lid and continue baking until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C), approximately 15 to 20 minutes. (20 minutes)

Recipe View Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing and serving. This allows the internal structure to set properly. (1 hour)