Low Iodine Dutch Oven No-Knead Bread

Total time9 hr 35 min

Prep time15 min

Cook time50 min

4.9

(8)

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Ingredients

8 servings

3 cups all-purpose flour, plus more for dusting
¼ tsp instant yeast
1 ½ tsp kosher salt
1 ½ cups warm water (about 110°f / 43°c)

Instructions

1
In a large mixing bowl, whisk together the flour, instant yeast, and kosher salt. Pour in the warm water and stir with a wooden spoon or spatula until no dry flour remains and a shaggy, sticky dough forms — about 1 minute. The dough will look rough and uneven; that is correct.
2
Cover the bowl tightly with plastic wrap or a plate and let the dough rest at room temperature for 8–18 hours, until the surface is dotted with bubbles and the dough has roughly doubled in size.

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