This is another one of those recipes that has no real person to credit with it’s invention, and you’ll find it floating around different places under different names, like no-knead artisan bread, dutch oven bread, or fake sourdough bread. Here’s how I make it:

Ingredients

• 3 cups flour
• 1 and 3/4 cups warm water
• 1 packet of active dry yeast, or about a T
• 2 tsp salt

Instructions

Bloom the yeast in the warm water for about ten minutes. It should be bubbly/foamy at the top of the water. Meanwhile, in a large bowl, mix the flour and salt. If you want to add any herbs/spices, do that now into the dry mix. I’ve done rosemary and garlic a few times with success, but plain salt is great too. Once the yeast has bloomed, mix the water+yeast into the dry mix of flour and salt until combined. The dough will be very wet and shaggy. Cover the bowl of dough with a damp tea towel or cling wrap and let it sit at room temperature for two hours, until doubled in size. it will be bubbly! You can either bake it now or put the bowl into the fridge overnight to develop more flavor. When you’re ready to bake your bread, preheat a covered dutch oven in the oven at 450 degrees for about thirty minutes. Using the least amount of flour possible, gently shape the dough into a general ball/round shape and plop it onto parchment paper. Once the oven is good and hot, take the lid off the dutch oven, place the parchment paper with the dough inside it, and close the lid. Bake for 30 minutes, then take the lid off the dutch oven and bake for 12-15 more minutes. Take the bread out of the dutch oven and let it cool before slicing, if you’re able to wait!

(Now listen, I don’t have a great pic of this, but done is better than perfect in this case)