Shakshuka with No-Knead Crusty Bread

Ingredients

• 400 g Bread Flour (About 3 1/4 cups. All-purpose flour can be substituted.)
• 1 g Instant Yeast (About 1/4 teaspoon.)
• 8 g Fine Sea Salt (About 1 1/2 teaspoons.)
• 350 g Lukewarm Water (About 1 1/2 cups. Temperature should be 95-105°F (35-40°C).)

Instructions

1. 1

   Mix the Dough (5 minutes)

   • In a large mixing bowl, whisk together the bread flour, instant yeast, and fine sea salt until well combined.
   • Pour in the lukewarm water. Use a spatula or wooden spoon to mix until a shaggy, sticky, and wet dough forms. Ensure there are no dry patches of flour left.
   • Do not knead. The dough will look messy and unstructured; this is correct.
2. 2

   First Rise (12-18 hours)

   • Cover the bowl tightly with plastic wrap or a reusable silicone lid. A shower cap also works well.
   • Let the dough rise at a warm, draft-free room temperature for 12 to 18 hours.
   • The dough is ready when it has more than doubled in size, the surface is dotted with bubbles, and it jiggles when you shake the bowl.
3. 3

   Shape and Second Rise (30-60 minutes)

   • Generously flour a work surface. Use a dough scraper to release the very sticky dough from the bowl onto the floured surface.
   • With floured hands, gently fold the dough over on itself 2-3 times to form a rough ball. This creates surface tension. Do not overwork it.
   • Place the dough, seam-side down, on a piece of parchment paper. Loosely cover it and let it rest.
4. 4

   Preheat Oven and Dutch Oven (30 minutes)

   • While the dough is having its second rise, place a 5- to 6-quart Dutch oven with its lid in your oven.
   • Preheat the oven to 450°F (232°C). It is crucial that the pot gets extremely hot for at least 30 minutes.
5. 5

   Bake the Bread (45-50 minutes)

   • Once preheated, very carefully remove the hot Dutch oven from the oven. Remove the lid.
   • Using the parchment paper as a sling, lower the dough into the hot pot.
   • Optional: Use a sharp knife or bread lame to score a 1/2-inch deep slash across the top of the dough.
   • Cover the pot with the lid and return it to the oven. Bake for 30 minutes.
   • Remove the lid and continue baking for another 15-20 minutes, or until the crust is a deep golden brown and the internal temperature reaches 205-210°F (96-99°C).
6. 6

   Cool Completely (1-2 hours)

   • Carefully remove the bread from the Dutch oven and place it on a wire cooling rack.
   • Let the bread cool completely, for at least 1 hour, before slicing. This step is essential for the crumb to set properly and prevents a gummy texture.