No-Knead Bread Recipe

Stir together the flour, salt, and yeast in a large mixing bowl until combined.  Add in the warm water and stir with a wooden spoon or spatula until the dough is evenly mixed and no large flour streaks remain.

Let the dough rise. Cover the bowl with plastic wrap or bees wrap, and let the dough rest at room temperature for 12 to 18 hours.

Transfer the dough to a well-floured surface. Fold the dough on top of itself, pulling the outer edges up and into the center a few times until the dough feels a bit tighter and holds its shape to form a round dough ball. 

Lightly flour the top of the dough ball and then carefully flip it upside-down onto a piece of parchment paper, so that the smooth side is on top. Use your hands to shape the ball into an even circle.

Lightly flour the top of the dough ball, then loosely cover it with plastic wrap or bees wrap to rest while the oven heats.

Place the Dutch oven inside of your oven then set the oven to 450 degrees F. Wait for 20 to 30 minutes for the oven to heat while the dough continues to rest.

Use oven mitts to remove the Dutch oven from the oven. Lift the edges of the parchment to carefully transfer the dough ball to the Dutch oven.

Cover with the Dutch oven lid and bake for 30 minutes then carefully remove the lid and bake for 10 to 20 more minutes until the crust of the bread reaches your desired level of doneness.

Remove from the oven, uncover, and then carefully lift up the edges of the parchment to transfer the bread to a wire cooling rack.  Cool for at least 30 minutes then slice, serve, and enjoy!