One bowl dutch oven no-knead bread recipe

Based on the NYT no-knead recipe, simplified.

Ingredients:

• 430-435 grams of all-purpose flour

• 4-6 grams of yeast

• 6 grams salt

• 345 grams of water, about 1 1/2 cups

• cornmeal for coating the dough ball

Tools:

• large bowl with cover or plate

• dutch oven

• spatula

• knife

• wire rack

Mix

Put the first three dry ingredients together in a bowl, zeroing out the scale as you go. Next, add the water. Mix until shaggy. Wait for 12 hours or longer.

Fold

Use a spatula to fold the dough from the top and again from the sides. Slice the top with a sharp knife. Let rest for 15 min while you preheat oven to 450 F.

Bake

Pour cornmeal on top of the dough ball. Use a spatula to flip the dough ball and add more cornmeal. Add a light dusting to the bottom of your dutch oven. Bake covered for 35 minutes. Take the cover off and bake again for 15-25, depending on how dark you want the loaf.

Once you take it out of the oven, let it rest for at least 30 minutes on a wire rack.

🍞 Enjoy! 🥖

Bonus tip

You can mix tiny seeds into the dough at the dry ingredient stage or cover the loaf with seeds before baking. I like to use hemp seeds since they are small and nutritious.