No Knead Rustic Bread

When the kneading step is eliminated, making homemade bread is easy!

Ingredients

3 cups all purpose flour
1 packet active dry yeast ( 2 1/4 tsp)
1 1/2 tsp salt
1 1/2 cups warm water

Instructions

In a large mixing bowl, combine dry ingredients. Pour in warm water and mix with a wooden spoon until it forms a wet sticky dough. Cover with plastic wrap and leave in a warm place (around 70 degrees) for 12-24 hours. The covered dough can be kept in the refrigerator for up to three days.

About 2 hours before baking, cover a working surface and your hands with flour. Remove the dough from the bowl. Fold the dough on opposite sides in thirds. Then fold again in half. With the folded seam on the bottom, form the dough into a ball by stretching the top and tucking the dough under the bottom. Turn the dough in a circular motion as you stretch the top. Once a ball has been formed, transfer the dough to a piece of parchment paper and cover with a clean tea towel. Allow to sit for 2 hours.

Preheat over to 450 degrees. Place an enamel dutch oven in the center of the oven for 45 minutes.
Remove the towel from the dough and sprinkle a little flour on top. Make a couple of 1/2 inch slits on the top. Remove the dutch oven from the oven. Place the dough and the parchment paper in the dutch oven. Cover and bake for 30 minutes. Then, remove the lid and slip out the parchment paper. Bake uncovered for about 10 minutes or until golden brown.
Transfer bread to a cooling rack and let rest for at least 15 minutes before slicing.