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Description
A much better take on the 'no-knead' bread technique - 7 hours total with only a little fussing. I tried it twice before and had poor rising, 18+ hours and still rather flat. The first time was with 5-year-old yeast, which I then threw away. The next was with Redstar Platinum Sourdough yeast. That was better, but the rise was slow and the result was still dense.

This time I activated a packet of regular Red Star yeast in a 1/2 cup of warm water and a teaspoon of sugar. Mixing was with a hook attachment on a stand mixer for about 30 seconds. The dough ball had a great consistency. Rising time was 6 hours. It was quite wet by then - hard to get on the floured parchment and into the hot dutch oven. The crunchy crust and yeasty taste are better than I can get at Trader Joe's.

I will try this again, using bread flour and a bit more for more body. Adjusted and untried recipe follows -

FOOD
3½ cups bread flour, plus more for shaping (was 3 cups all-purpose)
1 tsp table salt (was 2 tsp sea salt)
1 packet RED STAR Active Dry Yeast
1 tsp sugar
1½ cups warm water (about 110-115°F)

TOOLS
Stand mixer with a dough hook
Plastic cling wrap
Parchment paper
6 quart dutch oven with a lid
4 quart mixing bowl
Oven that can hold 450° Fahrenheit
2 cup liquid measure
1 cup dry measure
1 teaspoon measure

STEPS
In a 2-cup liquid measure, mix yeast, sugar and 1½ cups warm water.

In a stand mixer, combine flour and salt on low to medium speed. Pour in activated yeast water and mix into a loose ball, about 30 seconds.

Cover bowl with plastic wrap and set aside in a warm place 4-6 hours. Dough should rise to triple volume, bubble and flattens on top.

Press the parchment paper into the mixing bowl.

Generously flour the face of the dough. Tip it out face down on the paper cradle in the bowl, and scrape out and remainder. (Yeah, this is messy.)

Put more flour on top and especially at the edges. Shape it into a ball by repeatedly lifting the paper edges, adding flour as needed to stop sticking.

Let the dough rest about 30 to 40 minutes.

Heat oven to 450°F with the Dutch oven and cover for the same 30-40 minutes minutes.

Carefully pull out Dutch oven on the oven shelf and remove its lid. Lift dough by corners of parchment paper and carefully transfer to Dutch oven. Cover Dutch and return to hot oven.

Bake 45 minutes covered, then another 10 to 15 minutes uncovered. Boule should golden brown on top. For best crust, cool slightly before slicing.

Description
A much better take on the 'no-knead' bread technique - 7 hours total with only a little fussing. I tried it twice before and had poor rising, 18+ hours and still rather flat. The first time was with 5-year-old yeast, which I then threw away. The next was with Redstar Platinum Sourdough yeast. That was better, but the rise was slow and the result was still dense.

This time I activated a packet of regular Red Star yeast in a 1/2 cup of warm water and a teaspoon of sugar. Mixing was with a hook attachment on a stand mixer for about 30 seconds. The dough ball had a great consistency. Rising time was 6 hours. It was quite wet by then - hard to get on the floured parchment and into the hot dutch oven. The crunchy crust and yeasty taste are better than I can get at Trader Joe's.

I will try this again, using bread flour and a bit more for more body. Adjusted and untried recipe follows -

FOOD
3½ cups bread flour, plus more for shaping (was 3 cups all-purpose)
1 tsp table salt (was 2 tsp sea salt)
1 packet RED STAR Active Dry Yeast
1 tsp sugar
1½ cups warm water (about 110-115°F)

TOOLS
Stand mixer with a dough hook
Plastic cling wrap
Parchment paper
6 quart dutch oven with a lid
4 quart mixing bowl
Oven that can hold 450° Fahrenheit
2 cup liquid measure
1 cup dry measure
1 teaspoon measure

STEPS
In a 2-cup liquid measure, mix yeast, sugar and 1½ cups warm water.

In a stand mixer, combine flour and salt on low to medium speed. Pour in activated yeast water and mix into a loose ball, about 30 seconds.

Cover bowl with plastic wrap and set aside in a warm place 4-6 hours. Dough should rise to triple volume, bubble and flattens on top.

Press the parchment paper into the mixing bowl.

Generously flour the face of the dough. Tip it out face down on the paper cradle in the bowl, and scrape out and remainder. (Yeah, this is messy.)

Put more flour on top and especially at the edges. Shape it into a ball by repeatedly lifting the paper edges, adding flour as needed to stop sticking.

Let the dough rest about 30 to 40 minutes.

Heat oven to 450°F with the Dutch oven and cover for the same 30-40 minutes minutes.

Carefully pull out Dutch oven on the oven shelf and remove its lid. Lift dough by corners of parchment paper and carefully transfer to Dutch oven. Cover Dutch and return to hot oven.

Bake 45 minutes covered, then another 10 to 15 minutes uncovered. Boule should golden brown on top. For best crust, cool slightly before slicing.