Carefully transfer the risen dough (still on the parchment paper) into the hot Dutch oven or onto the baking sheet. Use a sharp knife or lame to score the top of the loaf with a few shallow slashes for an artisanal look.
If using a Dutch oven, cover it and bake for 20 minutes , then uncover and bake for an additional 15–20 minutes , or until the bread is golden brown and sounds hollow when tapped.
For baking sheets : Simply bake uncovered for 35–40 minutes , or until golden brown and cooked through.
Step 8: Cool and Enjoy!
Remove the bread from the oven and let it cool completely on a wire rack before slicing. This ensures the crumb sets properly.
Slice and serve warm with butter, olive oil, or your favorite spreads. Store leftovers in a paper bag or airtight container for up to 3 days.
Tips for Making the Best No-Knead Bread
Use Lukewarm Water : Ensure the water isn’t too hot—it should feel warm to the touch to activate the yeast without killing it.
Don’t Skip the Rest : The long first rise gives the bread its characteristic flavor and texture. Letting it sit overnight yields even better results.
Experiment with Flavors : Add herbs like rosemary, garlic powder, or grated Parmesan cheese during mixing for a savory twist. For sweetness, stir in honey, cinnamon, or dried fruit.
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