No Knead Bread

Bakers ratios:

Directions:

1. Combine all ingredients in wide bowl. Stir with fingers until no dry spots remain. Cover with additional bowl or plastic wrap. Let sit for 12 to 24 hours.
2. Do 4 pull and folds with a quarter turn each and let rest one hour covered.
3. Generously dust dough with flour and turn out on to clean surface. Flip dough and form a tight boule or batard. Transfer to a rice flour dusted banneton (can use other flour if needed. Can also use towel lined bowl. Size bowl to dough ball.) Let banneton sit on counter for at least 1 hour or refrigerate for up to 3 days.
4. One hour before your bake, place dutch oven (no plastic parts!) in 500 degree oven.
5. Lay out a piece of parchment paper and dust with some (rice) flour. Gently turn out the dough on to parchment paper. Dust top with more flour and score dough to your liking.
6. Reduce oven temp to 475F. Remove dutch oven from oven and use parchment paper like a sling to lower the dough into the pot. Cover and return to oven.
7. Bake covered for 20 minutes and then 20 minutes uncovered. When proper color is achieved, remove loaf from pot and allow to cool fully before cutting.

Recipe from the great Kenji:

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