No Knead Dutch Oven Bread
No Knead Dutch Oven Bread is a warm artisan loaf with a crispy, crackly crust and hearty flavor.
Servings: 16
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 ½ cups room temperature water, about 75˚F
Instructions
- In a large mixing bowl combine flour, yeast, and salt; whisk until well incorporated.
- Using a wooden spoon or a dough whisk mixer, stir in the water; continue to stir until combined and dough is shaggy. IF the dough is too wet, add a little more flour, couple tablespoons at a time, and up to ½ cup more flour.
- Cover with plastic wrap and let rise in a cool spot for 8 hours, or until doubled.
- Preheat oven to 450˚F.
- Place a Dutch oven and its lid on the center rack of the oven and heat it for 30 minutes.
- In the meantime, turn dough out onto a floured surface.
- Flour your hands and sprinkle a little bit of flour on top of the dough; shape the dough into a round loaf. If you have a metal scraper, use that to shape the dough.
- Transfer shaped loaf to a large piece of parchment paper.
- Using a sharp knife, make a few slashes across the top of the loaf. Slashes should be about ¼-inch deep.
- Put on your oven mittens and remove the Pot from the oven. Remove the lid. Be careful - it's hot.
- Holding onto the ends of the parchment paper, lift up the bread and carefully lower it into the hot Dutch Oven.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and continue to bake for 15 more minutes, or until golden brown on top.
- Remove from oven; transfer bread loaf to a wire rack and let completely cool.
- Cut and serve.
Notes
DO NOT cut the bread before it’s completely cooled. Once cooled, the bread will be stable and easy to cut.
Nutrition
Serving: 1slice | Calories: 88kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
