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No-Knead Dutch Oven Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 40 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 55 to 60 minutes
  • Total Time: 8 hours 15 minutes to 18 hours 15 minutes
  • Yield: 10 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This No-Knead Dutch Oven Bread is a simple, hands-off recipe that yields a rustic, crusty loaf with a tender crumb. Perfect for beginners and bread lovers alike, it requires minimal effort and uses just a few basic ingredients. The dough is mixed and left to rise overnight, then baked in a preheated Dutch oven to achieve a golden, crackling crust.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour (plus more for shaping)
  • 2 teaspoons sea salt
  • 1 teaspoon active dry yeast (OR ¾ teaspoon instant yeast)

Wet Ingredients

  • 1 ½ cups warm water (about 110 to 115°F)

Instructions

  1. Mix the ingredients: In a large bowl, whisk together the flour, salt, and yeast until evenly combined. Pour in the warm water and use a wooden spoon to stir until a shaggy, wet, and sticky dough forms.
  2. First rise: Cover the bowl tightly with plastic wrap and set it aside in a warm place for 8 to 18 hours. During this time, the dough will rise, bubble, and flatten on top.
  3. Preheat the oven and Dutch oven: Heat your oven to 450°F. About 30 minutes before baking, place a 6-quart Dutch oven with its lid inside the oven to preheat along with it.
  4. Shape the dough: Generously flour a smooth work surface. Turn the dough out onto the floured surface using floured hands or a bowl scraper. Dust the top of the dough with more flour.
  5. Fold and form the dough ball: Working quickly with floured hands, fold two sides of the dough toward the center, then flip it over. Re-flour your hands and gently shape the dough into a tight ball by rotating and pulling it under itself.
  6. Second rise: Re-flour your hands and scoop up the shaped dough onto a piece of parchment paper slightly larger than the Dutch oven base. Sprinkle the top lightly with flour, cover with plastic wrap, and let it rest for 30 minutes.
  7. Bake the bread: Carefully remove the hot Dutch oven from the oven. Lift the plastic wrap off the dough and transfer the parchment paper with dough into the Dutch oven. Cover with the lid and bake for 45 minutes.
  8. Finish baking uncovered: Remove the lid and bake the bread for an additional 10 to 15 minutes until the crust is golden brown and the bread is baked through.
  9. Cool before slicing: Remove the bread from the Dutch oven and allow it to cool completely on a wire rack for at least 1 hour before slicing.

Notes

  • The long fermentation time develops flavor and texture without kneading.
  • Ensure the water is warm, around 110 to 115°F, to activate the yeast properly.
  • Preheating the Dutch oven is key to creating steam, which helps the crust develop.
  • Use parchment paper to easily transfer the dough and prevent sticking.
  • Allow the bread to cool completely for best slicing results and crumb texture.

Find it online: https://ivysrecipes.com/no-knead-dutch-oven-bread-recipe/