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Dutch Oven No Knead Crusty Bread Recipe

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3.9 from 2 reviews

This Dutch Oven No Knead Crusty Bread recipe yields a rustic, golden loaf with a crisp crust and soft interior, made effortlessly without kneading. Utilizing slow fermentation and baking in a preheated Dutch oven replicates artisan bread qualities at home.

  • Total Time: 2 hours 45 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 3 1/4 cups all-purpose flour
  • 1 packet yeast (active dry, instant, or quick rise – 2.25 teaspoons)
  • 1 1/2 teaspoons fine grain salt

Wet Ingredients

  • 1 1/2 cups warm water (about 100 degrees F)

Instructions

  1. Mix the water, yeast, and salt. In a large bowl or container, combine the warm water, yeast, and salt until the yeast and salt are fully or almost dissolved. Using a whisk helps blend everything smoothly.
  2. Add the flour. Pour in the all-purpose flour all at once and stir until a sticky dough forms. The dough will be messy and sticky; ensure it’s uniformly wet. Adjust with small amounts of extra flour or water if needed to reach the correct consistency.
  3. Allow to rise in a warm place. Cover the bowl with a kitchen towel or leave the container lid ajar. Let the dough rise for 2-3 hours in a warm spot until it doubles in volume. If needed, place it inside a turned-off oven that was briefly preheated to trap warmth.
  4. Bake or refrigerate. After rising, you can either proceed to bake immediately or store the dough in the refrigerator for later use (refer to notes).
  5. Preheat the Dutch oven. About 30 minutes to an hour before baking, preheat your oven to 450°F and place the Dutch oven with its lid inside to heat thoroughly, continuing to preheat for an additional 20 minutes once the oven reaches temperature.
  6. Flour parchment paper and add dough. Sprinkle flour on a sheet of parchment paper, then scrape the dough onto one edge. Fold the edges up over the dough to shape it roughly into a loaf.
  7. Shape the loaf. Flip the dough using the parchment paper so the floured side is on top. Shape it into an oval or round loaf depending on your Dutch oven shape. Appearance need not be perfect.
  8. Score the loaf (optional). Use a very sharp knife or razor blade to make several shallow slits about 1/2 inch deep across the top of the loaf, such as a cross shape, to allow expansion during baking.
  9. Place loaf in hot Dutch oven carefully. Remove the Dutch oven from the oven and carefully take off the lid. Lift the parchment paper and place the loaf inside the pot.
  10. Bake. Cover and bake in the preheated oven for 35 minutes at 450°F (extend to 40 minutes if the dough was chilled). Then remove the lid and bake uncovered for an additional 5-10 minutes until golden brown. Remove the bread, using the parchment paper, and cool on a wire rack or cutting board for at least 10 minutes, preferably up to 1 hour before slicing.

Notes

  • If storing dough, place it covered in the refrigerator after the initial rise and bake within 3 days for best flavor and texture.
  • Adjust flour or water slightly if dough seems too wet or too dry; aim for a sticky but cohesive dough.
  • Use a silicone spatula to help fold and scrape the dough as needed.
  • Letting the bread cool fully before slicing enhances crumb structure and flavor development.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 40-50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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