LAZIEST bread
LAZIEST bread
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 1 1/2 cups warm water
- as needed all-purpose flour, for dusting
- as needed parchment paper
Instructions
- 1
Add 3 cups of all-purpose flour to a large mixing bowl.
⏱️ 1 min
- 2
Add 1 teaspoon of salt to the bowl.
⏱️ 1 min
- 3
Add 1 teaspoon of instant yeast to the bowl.
⏱️ 1 min
- 4
Pour 1 1/2 cups of warm water into the bowl with the dry ingredients.
⏱️ 1 min
- 5
Mix the ingredients with a spatula until they are just combined and the dough looks shaggy. Do not overmix.
⏱️ 2 min
- 6
Cover the bowl tightly with plastic wrap.
⏱️ 1 min
- 7
Refrigerate the dough for 8 to 24 hours. This is the passive rising time.
⏱️ 480 min
- 8
After refrigeration, remove the dough from the fridge. It should appear bubbly and have risen.
⏱️ 1 min
- 9
Liberally flour a clean work surface.
⏱️ 1 min
- 10
Scrape the dough out of the bowl onto the floured surface.
⏱️ 1 min
- 11
Gently fold the dough a few times to form it into a round shape.
⏱️ 2 min
- 12
Line a Dutch oven with parchment paper.
⏱️ 1 min
- 13
Carefully place the shaped dough into the prepared Dutch oven.
⏱️ 1 min
- 14
Score the top of the dough with a sharp knife.
⏱️ 1 min
- 15
Cover the Dutch oven with its lid.
⏱️ 1 min
- 16
Preheat your oven to 450°F / 230°C. Once preheated, bake the covered Dutch oven for 30 minutes.
⏱️ 30 min•🌡️ 450
- 17
Remove the lid from the Dutch oven.
⏱️ 1 min
- 18
Continue baking for another 15 minutes, uncovered, until the crust is golden brown.
⏱️ 15 min•🌡️ 450
- 19
Carefully remove the baked bread from the oven.
⏱️ 1 min
- 20
Let the bread cool slightly on a wire rack before slicing and serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
LAZIEST bread
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 1 1/2 cups warm water
- as needed all-purpose flour, for dusting
- as needed parchment paper
Instructions
- 1
Add 3 cups of all-purpose flour to a large mixing bowl.
⏱️ 1 min - 2
Add 1 teaspoon of salt to the bowl.
⏱️ 1 min - 3
Add 1 teaspoon of instant yeast to the bowl.
⏱️ 1 min - 4
Pour 1 1/2 cups of warm water into the bowl with the dry ingredients.
⏱️ 1 min - 5
Mix the ingredients with a spatula until they are just combined and the dough looks shaggy. Do not overmix.
⏱️ 2 min - 6
Cover the bowl tightly with plastic wrap.
⏱️ 1 min - 7
Refrigerate the dough for 8 to 24 hours. This is the passive rising time.
⏱️ 480 min - 8
After refrigeration, remove the dough from the fridge. It should appear bubbly and have risen.
⏱️ 1 min - 9
Liberally flour a clean work surface.
⏱️ 1 min - 10
Scrape the dough out of the bowl onto the floured surface.
⏱️ 1 min - 11
Gently fold the dough a few times to form it into a round shape.
⏱️ 2 min - 12
Line a Dutch oven with parchment paper.
⏱️ 1 min - 13
Carefully place the shaped dough into the prepared Dutch oven.
⏱️ 1 min - 14
Score the top of the dough with a sharp knife.
⏱️ 1 min - 15
Cover the Dutch oven with its lid.
⏱️ 1 min - 16
Preheat your oven to 450°F / 230°C. Once preheated, bake the covered Dutch oven for 30 minutes.
⏱️ 30 min•🌡️ 450 - 17
Remove the lid from the Dutch oven.
⏱️ 1 min - 18
Continue baking for another 15 minutes, uncovered, until the crust is golden brown.
⏱️ 15 min•🌡️ 450 - 19
Carefully remove the baked bread from the oven.
⏱️ 1 min - 20
Let the bread cool slightly on a wire rack before slicing and serving.
⏱️ 15 min