No Knead Bread

Ingredients

  • 3 cups flour
  • 1‌1⁄2 tsp salt
  • 1⁄2 tsp instant yeast
  • 2 Tbs dried parsley
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 1 tsp dried oregano
  • 1‌1⁄2 cups water, room temperature

Directions

  1. In a large mixing bowl, whisk the flour, salt, yeast and herbs together until mixed.
  2. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout.
  3. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature. Overnight is ideal here.
  4. Heat the oven to 450° F.
  5. Stick a 6 quart enamel coated cast iron Lodge Dutch Oven (or similar) in the oven for about 30 minutes to heat.
  6. Gently scrape the dough out onto a well-floured surface. Gently shape it into a ball with flour on the outside, set on a piece of parchment, and cover with plastic while your pan heats up.
  7. Remove the plastic from the dough. Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan. Bake, covered, for 30 minutes.
  8. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy. Cool on a rack.