Small Batch No-Knead Bread

Step 1

In small cup, dissolve instant yeast in lukewarm water and stir to mix together (the mixture should start to bubble and develop a yeasty aroma.).

Step 2

In a large bowl, add flour and salt. Pour in yeast mixture and whisk until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover the bowl with plastic wrap and let it sit at room temperature for 3+ hours (Note that a higher room temperature will speed up the fermentation process and will cause the dough to rise faster). After 3 hours, the dough will have risen and will approximately double in size.

Step 3

Transfer dough to a floured surface. Note that the dough will be sticky and that is okay. Sprinkle dough with a little flour and shape it into a ball by folding the edges over to the centre.

Step 4

Cut out a piece of 9 x 9-inch parchment paper and place the round dough at the centre. Place the dough together with the parchment paper in a medium size bowl (approximately 6 inches in diameter) and cover with a dish towel. Let the dough rest for about 30 minutes. This is called second rising or proofing. To check if the dough is ready, touch the dough lightly with your fingertip. If the indentation remains (ie. does not bounce back immediately), then the dough is ready.

Step 5

Place a small dutch oven or cooking pot (approximately 6 inches in diameter) with a metal lid in the oven and preheat to 450° F. Gently transfer the parchment paper and dough from the bowl into the preheated pot. Use a paring knife to score an "X" on the top of the loaf. Cover the lid and bake for 30 minutes.

Step 6

After 30 minutes, remove the lid and continue baking the bread uncovered in oven for another 10-15 minutes. This will yield a crustier bread. Let the bread cool for 20 minutes before slicing. (To check if the bread is done, you can tap the bottom of the bread with your finger. The bread will sound hollow when it’s done).