No Knead Everything Bread

You can certainly make this without the everything seasoning, but why would you?

• 1/2 teaspoon active dry yeast

• 2 teaspoons Diamond Crystal salt, or 1 teaspoon kosher salt

• 4 1/2 cups of all-purpose flour

• 1 tablespoon everything seasoning.

In a large bowl add a packet of instant yeast. Add a splash of warm water and mix into the yeast. Add 4 ½ cups of all-purpose flour and 1 teaspoons of kosher salt OR 2 teaspoons of diamond crystal salt. Fill a measuring cup with 2 cups of warm water. Pour a little at a time into the flour and mix together, scraping and turning the dough. Stop adding water when all the flour is just incorporated (you might not use all 2 cups). The dough should be shaggy, sticky but not wet or shiny. Scrape into a tidy ball, place in a large bowl and cover with a damp tea towel.

Place in a warm spot for 8 hours or overnight. The dough should more than double in size and be airy and very bubbly. Lightly flour a baking sheet and scrape the dough onto the sheet. Fold the dough over itself twice and shape into a ball. Place dough onto a piece of parchment paper. Cover the dough with the bowl and prove for another hour. 

Heat the oven to 450 and put a 6 qt dutch oven inside to preheat.

Sprinkle the everything seasoning on the top of the dough. Using kitchen scissors, snip about an inch deep cut into the middle of the dough. When the oven is up to temperature take dutch oven out and place dough and parchment inside. Cover and bake for 30 minutes. Then uncover and bake for another 15 minutes. Remove and allow to cool for at least 20 minutes before cutting in!