Easy Homemade Artisan NO KNEAD BREAD

By Vincenzo's Plate

Ingredients

Instructions

1. Put a handful of flour and all the water into a large bowl and mix with a spatula.
2. Crumble the yeast into the water with your hands and mix it in. Once it has dissolved, add another handful of flour and keep mixing.
3. Add the salt and mix until no dry flour remains. The dough should be wet and sticky.
4. Cover the bowl tightly and rest it out of the fridge for 6 hours, then in the fridge for 10-12 hours.
5. Turn the dough onto a floured surface, dust it with flour, and fold it over itself in quarters, three times, then turn it and repeat, adding flour as needed.
6. Place the dough in a bowl lined with a floured tea towel, dust with flour, fold the towel over and rest for 2 hours.
7. One hour into this rest, preheat the oven to 250°C (482°F) with a cast iron or Dutch oven and its lid inside to heat up.
8. Transfer the dough into the hot pot, cut a cross into the surface with two light slashes, cover and return to the oven.
9. Bake covered at 230°C (446°F) for 30 minutes.
10. Remove the lid and bake 15-20 minutes more, until golden and crispy.

Summarized from Vincenzo's Plate's video. Watch it for the details.