The miracle of No-Knead Bread is its simplicity to make (great beginner recipe!). But the magic of it is that it produces a crispy, crackly golden crust and a soft tender crumb every single time! There's nothing better than a thick warm slice slathered in butter. Is there?
07Shape the Dough (on baking day): The dough will be bigger and puffy after the overnight fermentation. Flour your work surface. Scrape out the loose, sticky dough from the bowl.
08With lightly floured hands, gently lift one edge of the dough and fold it into the center (fold it onto itself) quarter turn and repeat 4-5 times creating a ball. Gently push the edges in and tuck them around until you have a round(ish) shape or make a longer log shaped loaf. It doesn't have to be perfect!
09Transfer the bread dough ball to a slice of parchment paper seam side down. Dust with flour and cover the dough with the mixing bowl, a towel or plastic wrap and let it rest while the oven warms up.
10Place a large (5-6 quart) Dutch oven (or heavy pot with lid) into the cold oven, turn the oven to 450º F and let the oven and Dutch oven with lid preheat for ~30 minutes.
11Time to Bake: Open the oven, using oven mitts, remove the Dutch oven. Lift the edges of the parchment paper and carefully transfer the dough (and parchment paper) into the heated Dutch oven (be careful NOT to touch the sides of the pan). Replace the lid.
12Bake covered for 30 minutes, remove the lid and continue baking uncovered for another 15-25 minutes until the outside crust is brown and crispy.
13To Serve: Remove from the oven and carefully lift the edges of the parchment to transfer the bread to a wire rack to cool. After 30 minutes, slice into the bread and enjoy!