No-Knead Bread

Whisk water, yeast and maple syrup together in a measuring jug. Set aside until bubbles appear on the surface. In the meantime, stir flour and salt together in a large mixing bowl. Add water mix to flour mix and stir until combined (it will look scraggly and that’s perfectly fine).

Cover the bowl with a clean dishtowel and leave to rise at room temperature for about 2 hours, or until big and puffy (time will vary depending on altitude, humidity and temperature).

Once dough is ready, preheat the oven to 445°F. Place a 8-9 inch round Dutch oven with an oven-safe lid in the oven as it preheats. Once oven and Dutch oven are blazing hot, carefully remove the Dutch oven to a heat-proof surface. Remove the lid and carefully line with a piece of baking parchment (the Dutch oven is hot! There will be parchment overhang, that’s fine.)

Scrape the dough into the lined Dutch oven in one piece. Cover with the lid (just place the lid over the parchment overhang). Bake for 25 minutes, then carefully remove the lid and finish baking for around 10 minutes or until golden brown, crusty and baked through. Remove from the Dutch oven and place on a rack to cool.