Step 1

Mix the yeast with the lukewarm water and set it aside for several minutes (I leave it for between 5-7 minutes) to activate. You won't need to do this if you"re using instant yeast.A little bit of sugar or sweetener (honey/maple) can be added to help activate the yeast. But if your yeast is fresh and the water is at the right temperature, I haven't found this necessary. Just make sure never to add the salt to the yeast mixture, as it can kill the yeast.

Step 2

Meanwhile, in a large bowl, sift in the flour and salt. Then, when the yeast is activated, add it to the mixture. Mix until there is no dry flour left and you have a sticky, shaggy dough.For this easy no-knead bread, soft and slightly sticky dough is preferred. A wetter dough usually means bigger air pockets and fluffier bread! So, avoid adding extra flour unless it's necessary - i.e. if it's still un-shapable in step 4).

Step 3

Cover the bowl with plastic wrap and leave it on your countertop for between 12-24 hours to rise.If you live in a cold area or your house is particularly cold, it's best to leave it to rise in a switched-off oven. However, you can speed up the process a little by turning on your oven for just 30-60 seconds beforehand.During this time, the dough can triple in size (but should at least double), so make sure to use a large enough bowl.

Step 4

Preheat the oven to 450ºF/230ºC.

Step 5

Once the dough has risen, it's time to shape the loaf. The easiest way to do this is with the stretch and pull method. To do this, lightly pull each side of the dough away from the bowl (imagine the bowl is a square - this will be done with all four "sides"). Stretch then fold the first side over the top, turn the bowl 90-degrees and repeat for the remaining 3 sides. You can do this with your hands or a spatula, but I find it easiest with my hands.

Step 6

This stretch and fold only needs to be done once with each side to remove the dough from the sides of the bowl. Then you can turn the bowl over and deposit the dough onto a piece of flour-dusted parchment paper and it should be in a nice round loaf shape. If it isn't, lightly shape it until it is, pinching together the seams at the bottom of the loaf.

Step 7

Score the top of the loaf with a large X using a sharp blade (or lame) and then place it into a large enough casserole dish.Make sure to trim any extra parchment paper so it doesn't overhang too much from the sides of the casserole dish or it can burn. If you're not using parchment paper, you'll need to oil the Dutch oven and sprinkle it with a bit of cornmeal to stop it from sticking.

Step 8

Place in the preheated oven and bake for 40 minutes, covered, on the middle rack. Then remove the lid and bake for a further 10 minutes (or slightly longer) for a nice crusty golden-brown loaf.I've found that if I place the casserole dish too low in the oven, it tends not to crust up as much. However, this may vary from oven to oven. If you notice a piece at the top starting to burn, you can place a little piece of foil over that area.

Step 9

When you remove the Dutch oven bread from the oven, allow it to cool for about one hour on a wire rack before slicing and enjoy!Make sure to allow it to cool– this will allow the residual heat to continue cooking the center, so it's not too doughy.

Step 10

Make ahead: you can prepare the dough up to three days in advance and store it, covered, in the refrigerator.Store: store the bread in an airtight container/bag at room temperature for 2-3 days- for optimal freshness and flavor. Any longer, and it's best to freeze.Freeze: you can freeze the Dutch oven bread whole or sliced (with parchment paper between each slice if you want to defrost pieces individually). Place in an airtight bag (optionally wrapped in a layer of plastic wrap to avoid freezer burn) and freeze for up to three months. After that, you can allow the loaf to thaw in the refrigerator/at room temp or defrost individual pieces in the microwave/toaster oven.