No Knead Cast-Iron Bread


  • 3 cups bread flour, plus more for the work surface
  • 2 teaspoons salt
  • 1/4 teaspoon active dry yeast
  • 1 1/3 cups lukewarm water, plus more as needed


In a large bowl, combine the flour, salt, and yeast. Pour in the lukewarm water and, using a wooden spoon, stir the mixture until it comes together into a sticky dough. If it isn’t sticky, add more water, a couple tablespoons at a time, to get there. Cover with a clean kitchen towel and keep in a draft-free place for 18 to 24 hours.

Lightly flour a work surface. Gently remove the dough from the bowl onto the work surface. Form the dough into a ball, gently tucking the sides of the dough under. Place the dough onto a large piece of parchment paper. Cover with a clean kitchen towel and let the dough rise for 1 to 2 hours, until doubled in size.

Preheat the oven to 475 degrees F. Place a medium cast-iron cocotte into the oven while it preheats.

When the cocotte is hot, carefully remove it from the oven. Using the parchment paper sides as handles, gently lower the dough into the cocotte. Cover the cocotte, place it into the oven, and bake for 30 minutes. Remove the lid and continue baking for another 20 to 30 minutes, until the bread is golden brown in color. Remove the bread from the cocotte and allow to cool for 1 hour before slicing and serving.

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