No-Knead Country Bread

Recipe View 2 mins In a large bowl, combine the bread flour, spelt flour, and yeast. Stir well to distribute the yeast evenly. (2 minutes)

Recipe View 3 mins Pour in the cold water and mix with a wooden spoon or your hands until a shaggy, wet dough forms. It will be quite sticky. (3 minutes)

Recipe View 3 mins Add the salt and mix for another 2-3 minutes until it is evenly incorporated. The dough will still be wet and sticky.

Recipe View 18 hrs Scrape down the sides of the bowl, cover tightly with plastic wrap or a lid, and let rise at room temperature for 18 hours. This long fermentation is key to the bread's flavor and texture.

Recipe View 5 mins After 18 hours, the dough will be bubbly and significantly expanded. Deflate the dough by gently scraping down the sides of the bowl with a spatula and folding the dough over itself about 12 times. Turn the bowl as you go to ensure even deflation. (5 minutes)

Recipe View 3 mins Generously flour a clean work surface. Gently scrape the dough onto the floured surface and sprinkle the top of the dough with more flour.

Recipe View 2 mins Using floured hands, gently shape the dough into a round or oval loaf. Be careful not to overwork the dough. A smooth surface is ideal. (2 minutes)

Recipe View 2 hrs Transfer the shaped loaf to a baking sheet lined with parchment paper. Let rise, uncovered, for about 2 hours, or until doubled in size. It will spread more than rise upwards.

Recipe View 30 mins Preheat the oven to 450 degrees F (230 degrees C) with a rack in the center. Place a Dutch oven with its lid inside to preheat as well. (30 minutes)

Recipe View 5 mins Carefully remove the preheated Dutch oven from the oven. Remove the lid. Gently transfer the loaf into the hot Dutch oven. (5 minutes)

Recipe View 2 mins Use a sharp knife or razor to score a shallow slash down the center of the loaf. This helps control the expansion during baking. Lightly spray the surface with water to encourage a crispy crust. (2 minutes)

Recipe View 30 mins Cover the Dutch oven with the lid and bake for 30 minutes.

Recipe View 20 mins Remove the lid and bake for another 15-20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210 degrees F (93-99 degrees C). (20 minutes)

Recipe View 1 hrs Carefully remove the loaf from the Dutch oven and let it cool completely on a wire rack before slicing and serving. (60 minutes)