No Knead, No Eggs, No Butter: The Easiest and Tallest Bread Recipe

Instructions

1. Mix dry ingredients: In a large bowl, combine flour, salt, and yeast.
2. Add water: Pour in the lukewarm water and stir until a shaggy dough forms.
3. First rise: Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours.
4. Shaping for Height:

• Turn dough onto floured surface
• Fold edges into center to create tension
• Flip and shape into a tight ball
• Place seam-side down in a tall proofing basket or bowl lined with floured cloth

1. Second rise: Let rest for 45-60 minutes while preheating your oven to 450°F (230°C).
2. Bake:

• Place in a preheated narrow Dutch oven
• Bake covered for 35 minutes
• Remove lid and bake 15-20 minutes until deep golden brown
• Internal temperature should reach 200°F (93°C)

Pro Tips for Maximum Height

• Use bread flour for stronger gluten development
• Keep dough on the drier side for better structure
• Create surface tension when shaping
• Use a narrow, deep baking vessel
• Score the top with a single deep slash
• Ensure your oven is fully preheated

Cost Breakdown

• Flour: ~$0.75
• Yeast: ~$0.25
• Salt: ~$0.01
  Total: Still under $1.50 per impressive tall loaf!