No Knead Farmhouse Bread

4.85 from 19 votes

The recipe produces a 1.5 lbs loaf of bread.

Prep Time5

Cook Time40

Rising Time12

Total Time50

Course: starter

Cuisine: European

Keyword: no knead bread

Servings: -10

3 to 3½ cups/400g to 450 g cups/400g to 450 g all-purpose or bread flour more for dusting (I used 3 1/2 cups)
¼ tsp This is an affiliate link.instant yeast
1¼ tsp salt
1½ cups/ 375ml warm water
flour for dusting

Mix flour, yeast and salt in a large bowl. Add warm water to the ingredients and mix until a sticky dough forms. Cover with a towel and let it rise on the counter for 12 hours.
Preheat the oven to 500F/260C with Dutch oven inside.
Turn your dough out on a floured surface, it will be flat, tuck all four sides in to form a ball and place it on a floured surface seam side down, sprinkle with more flour and cover with a towel. Don't be afraid to be generous with flour. Let it rise for 20 minutes.
If you are short on time you can bake your bread after a 20 minute rise, and it will be a somewhat dense and hefty loaf yet still delicious. (Like mine in the pictures). Alternatively, you can let it rise for 2 more hours in order to produce a more airy loaf of bread.
Cut slits in the top of the loaf with a sharp knife approximately 1-2cm deep to allow steam to escape and create a better shaped loaf.
Take Dutch oven out of the oven and carefully place your dough in it, cover with a lid and bake for 25 minutes.
Take the lid off and bake for 10-15 minutes longer to get more colour into your crust.

Since oven temperatures vary so much, I would recommend purchasing a small oven thermometer to monitor your oven's temps.

If the crust colour of your loaf is not as dark after 10-15, increase your oven time for a thicker, deeper coloured crust.