Instructions
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In a large bowl, whisk together the flour, salt, and yeast. Stir in the water until blended; the dough will be shaggy and sticky. Cover the bowl with plastic wrap and let the dough rest 12-18 hours at room temperature.
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Preheat the oven to 450 degrees F. Place in a 6 to 8-quart heavy covered pot in the oven and let it heat for about 30 minutes.
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Meanwhile, gently scrape the dough onto a well-floured work surface. Shape the dough into a ball. Place the dough on a piece of parchment paper and cover loosely with plastic wrap.
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Once the pot is heated, remove the plastic wrap from the dough ball. Carefully lift the dough and parchment paper together and place them so the parchment paper lines the bottom of the pan (NOTE: the pot will be extremely hot so use caution when lowering the parchment paper and dough into the pot!)
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Cover the pot with the lid and bake for 30 minutes. Remove the lid and continue to bake for an additional 10-15 minutes.
Notes
- Nutrition calculated with 1 loaf = 12 slices.
- Instead of the traditional kneading method, which many of us are familiar with, No-Knead Bread uses fermentation to form gluten strands that give bread its texture. Most no-knead bread recipes will call for a small amount of yeast, and the dough will be wet or sticky.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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