Cover the bowl with plastic wrap or a kitchen towel and let the dough rise at room temperature for 12–18 hours. During this time, it should double in size and develop a bubbly surface.
4. Shape the Dough
Lightly flour your work surface and gently shape the dough into a round loaf. Avoid overhandling the dough—just form it into a rough ball.
5. Preheat the Dutch Oven
Place a Dutch oven with its lid in your oven and preheat to 450°F (232°C) for about 30 minutes. This step ensures a perfectly crisp, golden crust.
6. Bake Covered
Carefully transfer the dough into the preheated Dutch oven, cover with the lid, and bake at 450°F for 30 minutes.
7. Bake Uncovered
Remove the lid and bake for an additional 15 minutes, until the crust is deep golden brown and crisp.
8. Cool & Enjoy!
Remove the bread from the Dutch oven and cool on a wire rack for at least 30 minutes before slicing. This allows the interior to set and prevents a gummy texture.
Pro Tips for Perfect No-Knead Bread
- Use Fresh Yeast: Expired yeast won’t rise properly. Test by dissolving a pinch in warm water with a bit of sugar—if it foams, it’s active.
- Longer Rise = Better Flavor: Let the dough rise for at least 12 hours to deepen the flavor and create a chewy texture.
- Preheat Your Dutch Oven: Trapping steam inside gives the bread its signature crisp crust.
- Score the Dough: Use a sharp knife to make a small slit on top before baking to control expansion.
- Let It Cool: Resist cutting too soon! Letting the bread cool allows the crumb to set properly.
