Basic No-Knead Bread

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   1. Whisk together flour, salt, sugar, and yeast in a large bowl. Add the water and mix until a shaggy mixture forms. Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours. After sitting, the dough will be sticky and sponge-like.

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   2. Preheat oven to 450 F. Place a cast iron pot (use one with a lid) or Dutch oven into the oven and heat the pot for 30 minutes. Meanwhile, pour the dough onto a very heavily floured surface, flour your hands, and shape dough into a ball (without kneading). Sprinkle on more flour as necessary so the dough holds its shape without expanding too much. Drape the top of the dough with plastic wrap and let it rise until puffed, about 30 to 45 minutes.

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   3. Remove the hot pot from the oven and drop in the dough. Cut 3 slashes across the top of the dough with a sharp knife. Cover the pot and bake the bread for 30 minutes. After 30 minutes, remove the lid and bake an additional 15 minutes. Remove the bread from the pot and place on a cooling rack to cool completely before slicing.

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   Recipe adapted slightly from Simply So Good's Recipe for Crusty Bread.

* Per serving · 4 servings · Values may vary.

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