Pasta
Lemon Tomato Spaghetti
Bright, tangy and ready in about half an hour. Lemon zest and sweet cherry tomatoes lift a simple pantry pasta.
Easy Overnight Crusty Loaf
You do not need special skills for a good loaf. This no-knead method lets time do the work: a very wet dough rests overnight, developing flavor and structure on its own. In the morning you shape it gently, let it rise again, and bake it inside a preheated covered pot, which traps steam the way a professional oven does.
Measuring flour by weight is the single best thing you can do for consistent bread. If you only have cups, spoon the flour into the cup and level it off rather than scooping, which packs in too much.
- Prep20 min
- Cook45 min
- Serves1 loaf (10 slices)
Method
- In a large bowl, stir together the flour, salt and yeast. Pour in the water and mix with a spoon or wet hand until no dry flour remains. The dough will be shaggy and sticky, which is correct.
- Cover the bowl and leave at room temperature for 12 to 18 hours, until the surface is dotted with bubbles and the dough has more than doubled.
- Flour your counter well. Scrape the dough out, fold the edges toward the center a few times to form a rough ball, and set it seam-side down on a sheet of parchment. Cover loosely and let it rise for 1 to 2 hours.
- About 30 minutes before the end of the rise, place a lidded Dutch oven in the oven and preheat to 450°F (230°C).
- Carefully remove the hot pot. Lift the dough in by the parchment, cover, and bake for 30 minutes.
- Remove the lid and bake 12 to 15 minutes more, until deep golden brown. An internal temperature of about 205°F (96°C) means it is done.
- Lift the loaf out and cool on a wire rack for at least 1 hour before slicing. The crumb is still setting while it cools.
Allergen note: Contains wheat (gluten). Always check ingredient labels for your own needs.
Tips and variations
- Use oven mitts. The pot and lid are extremely hot.
- No Dutch oven? Bake on a preheated heavy tray with a pan of hot water on the shelf below to create steam.
- Store cut-side down on a board for a day, then in a paper bag. Slices freeze well.
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