No Knead Crusty Chewy Bread Recipe

No Knead Crusty Chewy Bread Recipe

5 Cups Flour
1/4 Tsp Instant Yeast
2 1/2 Tsp Salt
2 2/3 Cups cool water (605g)

1. Stir together all the ingredients in a large bowl cover the bowl and let the sticky dough rest at cool room temperature about 68 Fahrenheit to 70°F for 10 to 12 hours. He does should be very bubbly and will have risen quite a bit.
2. Reese a 4 to 4 1/2 quart round covered crock Dutch oven or casserole dish that's at least 4 inches deep. Spray the crock with nonstick vegetable oil spray and sprinkle with cornmeal.
3. Gently stir the dough down and scoop it into the grease crock. Add the lid and let the dough rest and expand for one and a half to two hours at cool room temperature. Peek at the dough It should be very bubbly. If it's not noticeably bubbly, give it more time.
4. Toward the end of the rising time preheat your oven to 450°F.
5. Bake the bread for 45 minutes with the lid on remove the lid and bake for an additional 5 to 10 minutes until the top is a deep golden brown. Remove the crock from the oven and turn the bread out onto a rack to cool.
6. Store completely cool bread, well wrapped at room temperature for several days. Freeze for longer. Storage makes one round loaf.

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