No Knead No Dutch Oven Bread, No Dutch Oven | Jenny Can Cook - Jenny Can CookNo Knead No Dutch Oven Bread, No Dutch Oven | Jenny Can Cook

Step 1

Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.

Step 2

Cover with plastic wrap and let stand at room temperature for 3 hours.

Step 3

After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.

Step 4

Place on a parchment paper-lined baking sheet (not wax paper) and cover with a towel. Let stand on counter top for 35 minutes.

Step 5

Meantime place a disposable 6-cup muffin pan or other small pan in the oven, making sure there is room for the baking pan - if not place the small pan on a lower rack. Preheat oven to 450° F.

Step 6

After a 35-minute rest, the dough will puff up a little. Place it in the oven and carefully pour 3/4 cup of very hot or boiling water into 3 or 4 muffin cups or small pan. Close oven door immediately and bake for 30 minutes.

Step 7

For a darker, crispier crust, remove loaf & parchment from pan and place directly on the oven rack (on the parchment paper). Bake for 5-10 more minutes.