No-Knead Cast-Iron Bread
Minimal effort, crusty chewy bread
Equipment
- Cast iron or enamel skillet/Dutch oven
Ingredients
- 3 cups bread flour
- 2 tsp salt
- ¼ tsp active dry yeast
- 1 1/3 cups lukewarm 105-115 °F water
Instructions
- In a large bowl, combine the flour, salt, and yeast. Poor in the lukewarm water and, using a wooden spoon, stir the mixture until it comes together into a sticky dough. If it isn’t sticky, add more water, a couple of tablespoons at a time. Cover with a clean kitchen towel and keep in a draft free place for 18 to 24 hours.
- Lightly flour a work surface. Gently remove the dough from the bowl onto the work surface. Form the dough into a ball, gently tucking the sides of the dough under. Place the dough onto a large piece of parchment paper. Cover with a clean kitchen towel and let the dough rise for 1-2 hours.
- Pre-heat the oven to 475° F. Place a medium cast iron cocotte into the oven while it pre-heats.
- When the cocotte is hot, carefully remove it from the oven. Using the parchment paper sides as handles, gently lower the dough into the cocotte. Cover the cocotte, place it into the oven, and bake for 30 mins.
- Remove the lid and continue baking for another 5-15 mins – check often and stop when the bread is golden brown in color. Remove the bread from the cocotte and allow to cool for 1 hour before slicing and serving.
