No Knead Bread | Staub La Cocotte | Easy Recipe | Cook Like The Yeungs S1 E2

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

yeast

💰Cheaper: baking powder

Baking powder can be a cheaper leavening agent.

In a large bowl, combine 3 cups of bread flour, 2 teaspoons of salt, and 1/4 teaspoon of active yeast.

Mix the dry ingredients with a wooden spoon.

Pour in 1 1/3 cups of lukewarm water and mix until a sticky dough forms.

Cover the bowl with a wet kitchen towel and let it sit for 18 to 24 hours.

After proofing, deflate the dough and transfer it to a floured surface.

Shape the dough into a round form, using flour to coat it.

Place the dough into a 22 cm Staub cocotte lined with parchment paper.

Cover and proof the dough in the oven at 100°F for 2 hours.

Preheat the oven to 475°F with the cocotte inside.

Once preheated, carefully lower the dough into the hot cocotte and cover it with the lid.

Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 5 minutes until golden brown.

Remove the bread from the cocotte and let it cool on a rack for 1 hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens