🥖 No-Knead Artisan Bread

1 loaf · prep 10 min + 12 h de pousse · cook 45 min

Ingredients

• 450 g flour
• 1/2 tsp dry yeast
• 2 tsp salt
• 350 ml room-temperature water

Method

1. Mix flour, yeast and salt, then add the water and stir with a spoon to a sticky dough.
2. Cover and leave 12 to 18 h at room temperature (the dough should be bubbly).
3. Fold the dough over itself on a floured surface and shape a round.
4. Rest 30 min while the Dutch oven heats to 230°C.
5. Bake 30 min covered then 15 min uncovered for the crust.

Adapted from Preppy Kitchen (YouTube)

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