overnight no knead bread

• 3 1/2 cups all-purpose flour
• 1 1/2 tsp salt
• 1/4 tsp of instant yeast (also known as quick-rise)
• 1 1/2 cups room temperature whey (from making yogurt)

Put whey into a large bowl. Using a Danish Dough Hook, stir in the salt, yeast and then flour. Mix until fully combined.

Cover the bowl with plastic wrap and let sit for 10 to 14 hours.

Put a cast iron dutch oven in your oven and set your oven to 450°F. Let the dutch oven pre-heat for at least 30 minutes.

Turn dough out onto a well floured surface. Using floured hands, turn the sides of the dough under, forming a small, smooth ball of dough.

Cut a circle of parchment, roughly twice the size of your dough ball and place the dough on top. Lightly dust with flour and cover with a clean tea towel. Rest for 15 to 20 minutes.

Score the top of the dough with a lame or sharp knife, score the bread using a design of your choice. Don't go lower than 1/4".

Remove the pre-heated Dutch Oven from the oven. Place the dough and the parchment paper into the Dutch Oven. Place the lid on top and return to the oven.

Bake for 30 minutes with the lid on. Remove lid and bake for an additional 15 to 20 minutes.

Take the Dutch Oven out of the oven and remove the bread. Place on a cooling rack until fully cooled.

Recipe Hints

• Plan what time you want to bake your bread, so you know when to start mixing the ingredients. You don't want to be up in the middle of the night because you started your dough in the middle of the afternoon.
• Water can be used in place of whey

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