Easy, Vegan & Super Crusty No Knead Bread {Just 4-ingredients}
Equipment
- Dutch Oven or Cast Iron
Ingredients
- 450 gr Bread flour
- 300 gr Lukewarm water
- 4 gr Instant yeast
- 10 gr Salt
Instructions
- In a bowl, combine flour, yeast and salt. Add the water and mix well with a fork or wooden spoon until a rough dough is formed.
- Place the rough dough on a lightly oiled bowl, cover tightly with plastic wrap and let it rest at room temperature (see notes) for at least 12-14 hours.
- Before you are ready to bake, preheat the oven to 232°C (450°F). Place the cast iron pot or dutch oven with its lid inside to preheat as well.
- Place the fermented dough on a flat surface sprinkled with enough flour to avoid the dough from sticking. Gently shape a ball.
- Carefully take the cast iron pot out of the oven, place a piece of baking paper on it and gently place the dough ball inside.
- Put the lid on the dutch oven, take back to the oven and bake for 30 minutes
- After 30 minutes, carefully remove the lid and bake for another 30 minutes or until the bread is golden brown and crusty.
Notes
The time of 12-14 hours is average for room temperature (around 20°C or 68°F).
If the average temperature in your kitchen is over room temperature, you can ferment your dough in the refrigerator covered with plastic wrap for up to 24 hrs. If that's the cake, before you are ready to bake, take the dough out of the refrigerator and let it come to room temperature before shaping and baking.
If the average temperature in your kitchen is colder than room temperature, you can leave your dough to ferment in he counter. It might just take a bit longer to be ready for baking.
