Easy No-Knead Dutch Oven Bread (Overnight Recipe)

Grab a bowl and place the flour, salt, and yeast together. Stir them together.

Add the water and mix with a spoon or by hand to incorporate the water into the flour.

Do not overmix, and do not add more flour. The dough is supposed to be wet.

Cover the bowl with plastic wrap.

Let it rise at room temperature for 12-18 hours. More time, better results.

The next day, preheat the oven to 450F and place the cast iron pot inside the oven. You need it blazing hot.

Dust the work surface with flour and place the dough on it.

Flatten the dough and wrap it like an envelope by bringing the sides toward the middle.

Cover the bottom of a bowl with parchment paper.

Place the dough on the parchment paper and let it rise again, covered, until the oven reaches 450°F.

Place the dough on the parchment paper and into the hot cast iron pot.

Cover with the lid and place the pot in the oven.

Bake for 30 minutes at 450F.

Remove the lid(carefully) and bake the bread uncovered for another 20 minutes until the surface of the bread reaches the desirable color(golden brown or dark brown). Use a thermometer to check the temperature inside the bread that should be 200-210F.

Allow it to cool on a metal rack for at least an hour. This bread needs to cool down before you slice it.

Keep it covered on the kitchen counter for up to 3 days. Use the leftovers to make croutons.