Quick and Easy Homemade No Knead Bread: Soft Dutch Oven

Instructions:

1. In a large mixing bowl, whisk together the flour, salt, and instant yeast. Pour in the warm water and stir with a spatula until a shaggy, sticky ball forms and no dry flour remains.
2. Cover the bowl tightly with plastic wrap or a damp kitchen towel. For the quick method, let sit in a warm spot for 2–3 hours until doubled in size and bubbly.
3. Place an empty 6-quart Dutch oven with its lid into the oven and preheat to 450°F (230°C) for at least 30 minutes.
4. Turn the dough onto a well-floured surface. Gently fold the edges toward the center to form a round ball. Place onto parchment paper, seam-side down, and score the top with a sharp knife.
5. Carefully lift the parchment paper and place the dough into the preheated Dutch oven. Cover with the lid and bake for 30 minutes to trap steam.
6. Remove the lid and continue baking uncovered for 15 minutes until the crust is deep golden brown and the internal temperature reaches 200°F (93°C).
7. Transfer the bread to a wire rack and let it cool for at least 30–60 minutes before slicing to allow the crumb structure to set.