Easy Overnight No Knead Bread

Easy Overnight No Knead Bread 

Ingredients

3 cups lukewarm bottled Water

6 cups of all purpose Flour plus a little more for you work surface and hands

2 Teaspoons  Kosher Salt

1/2 Teaspoon Instant Yeasts

Directions

Combine the water, yeast and salt in a large bowl. Stir until all ingredients are well incorporated. A wooden spoon works well for this.  If the dough is dry you have to add a little water. The consistency should be a bit sticky. Cover the bowl with a Kitchen Towel and let the dough rest at room temperature overnight.

When you are ready to bake place the dough on a flowered surface. You will need to flour your hands as well so the dough doesn’t stick . Stretch the dough a bit and fold it in half.  Turn the dough half a turn and stretch and fold again. Once you’ve folded it again shape the dough into a ball. At this point I usually take a big bowl, line it with parchment paper and dust it with some flour and Cornmeal. Put the dough ball on the parchment paper and let rise until doubled in size.

Preheat your oven to 450° and place a Dutch Oven with lid into the oven. Allow the dough to rise for about 45 minutes while the oven and pot heats.

Carefully remove the pot from the oven and place on a heat proof surface, remove lid and dump the dough into the heated dutch oven. Or you can transfer the parchment paper with the dough out of the  bowl and place it in the dutch oven. Replace lid. I prefer to go the easy route and just leave the dough ball on the parchment paper and plop it in the Dutch oven – parchment paper and all. Much easier than fiddling around with the dough and the hot Dutch oven.

Bake for 20 minutes, covered, remove the lid and continue baking for an extra 20 – 30 minutes or until the internal temperature of the bread is at least 200 degrees.

Remove the bread from the oven let it cool completely on a wire rack before slicing OR 🙂 buy yourself an electric knife if you don’t have one yet. You can thank me later for this tip. There is nothing like freshly baked Bread still warm. The problem with using a regular knife is that no matter how careful you are your bread will get “squooshed”. That will not happen if you use an electric knife. Not many things are better than a crusty, fresh, warm loaf of bread with some butter melting into it.