No Knead Crusty Bread

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Prep time: 5 minutes

Wait time: 8-24 hours

Bake time: 40 Minutes

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I originally got this recipe from the comfort of cooking website after being inspired by fantasy stories and medieval food documentaries (yes, I am a nerd). I fell in love with old France and peasant cooking while doing research for a story I was developing. This recipe took very little effort on my part but more than a bit of time. Attempting to do it in one day always presented as a challenge in time organization as it usually took up to 9 hours of prep time, or more since you can leave it rising up to about 8- 24 hours (the longer the better). So, I usually start the dough the night before and finish the following day, though I have successfully done this recipe in one day multiple times. I really love this bread a lot and the smell of it is just heavenly. Its great for egg-in-a-basket and makes a mean spinach dip bowl. I can’t wait to try this while camping. Ingredients: 3 cups flour 1 ½ tsp kosher salt (if you used table salt, half the recipe) ½ tsp yeast 1 ½ cups lukewarm water

<Just mixed and ready to sit for a few hours

Method: Add flour, salt and yeast to medium large bowl. Stir in water and mix until just barely combined. The less you over mix, the fluffier it will turn out. Cover with saran wrap and tea towel or lid and set in warm place for 8-24 hours (again, the longer, the better). When you are ready, turn oven on to 450 degrees F and put in the Dutch oven with lid and let preheat. Scrape dough onto a floured surface and mold into a mound. Cover with saran wrap and let sit for 40 minutes. When dough is ready, put in preheated Dutch oven and replace lid. Bake for 30 minutes covered, and then remove the lid and bake for another 10 minutes. Once baked, remove the bread from the pot and either use cooling rack or tea towel to cool. I usually wrap the bread in tea towel and leave for a bit to cool and soften.