No-Knead Artisan Bread

Ingredients

• 3 C all-purpose flour
• ¼ tsp instant yeast
• 1¼ tsp salt
• 1½ C cold water

Directions

1. Mix until it comes together. It will be a shaggy and sticky dough
2. Cover and proof for 12-24 hours
3. Preheat oven to 450° with Dutch oven inside to preheat
4. Pat down to deflate the dough, remove from bowl and fold over like folding a napkin, turn over then shape into a ball
5. Rest the dough in a parchment lined bowl while the oven heats up and then transfer the whole thing to preheated Dutch oven
6. Bake 30 minutes covered, then 5-15 minutes uncovered, depending on how crunchy you like the crust

Chef's Notes

• If you are using cold water, let sit for at least 12 and up to 24 hours. If you want a faster proof, use the hottest water your tap will provide and proof for 3-5 hours
• Do not use boiling water because it will kill the yeast.