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The New York Times set the cooking world ablaze when they published a recipe for “No-Knead Bread” that only uses flour, salt, yeast, water and a dutch oven. It has an excellent small crumb, takes little prep, and is deliciously artisan worthy.

Click “more” for the recipe.

First, we start with 1/3 c. of wheat flour, 2 1/3 c. white flour. Use 3 cups of white flour if you want a lighter white loaf.

Then we add 1/4 tsp. salt and 1/4 tsp. instant yeast.

And mix the dry ingredients.

We then add 1 1/2 cups of water. If there is residual dry flour, we add water, a splash at a time.

It is the right consistency when you grab some and it pulls back.

The dough is covered and allowed to rest for 12-18 hours. The surface will get bubbly.

After that time, we roll it out on well-floured saran wrap. Corn meal will give it a great “crusty” exterior.

Each of the 4 edges of the dough is folded over once. The bread is not “kneaded”. You might have to push on it a bit to make it stick.

The dough is laid out for another 2-hours to re-rise.

At this point, the oven and dutch oven is preheated to 450. Because of the high cooking temperature, this recipe requires a heavy dutch oven with a lid, or pyrex with a lid.

The dough is plopped into the preheated dutch oven and covered to cook for a half hour. This lets the steam do it’s magic.

It is then uncovered in the oven and cooked for another 20-30 minutes. It is done when the top is golden brown and it sounds hollow when a knife taps on it.

I know you want to dig in at this point, but it has to cool for 10 minutes.

Use a heavy knife and cut it up. It is amazing with soup, or substantial enough to eat with just butter.

For another great recipe, check out Tonya’s No-Knead Bread and Jaden’s No-Knead Bread.