No-Knead Crusty Bread

Ingredients

0 of 7 out on the counter

• 2 cups all-purpose flour
• 1 cup whole-wheat flour
• 1½ tsp salt
• ¼ tsp instant yeast
• 1⅓ cups plus 1 tbsp lukewarm water
• 1 tbsp flour, for dusting
• parchment for lifting the dough

All set! Everything is out. Time to bake.

Method

1. 1Stir both flours, the salt and the yeast together in a large bowl. Add the water and stir with a spoon until no dry flour is left. The dough will be wet and sticky. That is right.
2. 2Cover the bowl and leave it at room temperature 12 to 14 hours, until about double and bubbly on top. Here it can be ready in 10 hours in a warm kitchen. Do not let it go past double or it can collapse.
3. 3About 45 minutes before you bake, put a heavy pot with a lid (a Dutch oven, 5 to 6 quarts) in the oven and heat the oven to 450 °F.
4. 4Flour the counter with the dusting flour. Scrape the dough out and fold the edges in toward the middle 4 or 5 times to make a loose ball. Set it seam side down on a sheet of parchment and dust the top.
5. 5Using the parchment as a sling, lower the dough into the hot pot (use oven mitts). Put the lid on.
6. 6Bake 30 minutes with the lid on. Take the lid off and bake 12 to 15 minutes more, until the crust is deep brown and the centre reads 200 °F.
7. 7Lift the loaf out by the parchment and cool it on a rack at least 1 hour before slicing. Cut 10 slices.