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This is a SUPER easy to use with other meats and/or make sweet instead of savory. Thanks Molly! 😀

NO KNEAD BREAD

Level: Easy Active: 30 min Yield: 6 servings
Total: 16 hr 50 min (includes overnight rising and cooling time)

3 cups (400 grams) bread flour, plus more for dusting
2 teaspoons kosher salt 
1/2 teaspoon instant yeast 
1 1/3 cups (320 grams) water 
8 ounces Genoa salami, diced into 1/4-inch pieces 
1/4 cup finely chopped fresh chives 
Butter, for serving, if desired 

• In a large bowl, whisk together the flour, salt and yeast.
• Add the water and stir with a stiff silicone spatula until combined and there are no longer bits of flour, 20 to 30 seconds. (It will be very sticky.)
• Cover with saran and let sit on the counter at room temperature overnight, 12 to 18 hours.

 

• Remove saran. It will have a funky, fermented aroma and bubbles.
• Sprinkle one-third of the salami and chives over the top.
• Using a rubber spatula, fold the outside of the dough over the salami to cover.
• Repeat this process two more times until all of the salami and chives are folded in.

 

• Lay a piece of parchment paper on the counter and sprinkle with an even layer of 1/4 cup flour to cover the surface.
• Scrape the dough onto the floured parchment and use heavily-floured hands to shape it into a roundish blob.
• Press in any exposed salami bits and pinch the dough to seal.
• Sprinkle the top with another layer of flour and cover with a piece of saran.
• Let sit until the dough has risen by half, 1 1/2 to 2 hours.

 

• Place an oven rack in the lower third of the oven and preheat to 450°.
• Place a 3-4 quart lidded Dutch oven on the rack and allow to heat while the oven reaches the desired temperature.

 

• When the dough has proofed, carefully remove the Dutch oven from the oven and remove the lid.
• Remove the saran from the bread and using the corners of the parchment lower the bread dough into the Dutch oven parchment and all.
• Cover the Dutch oven and bake for 30 minutes.
• Remove the lid, then bake until the top is golden brown and crusty, another 10 to 20 minutes.
• Let it cool on a rack for about an hour, then slice and serve with butter if desired.