I stole this recipe for Dutch Oven No Knead Crusty Bread from bowlofdelicious.com. This bread recipe is perfect for beginners. Warm water, yeast and salt are mixed together until the salt is dissolved. Then flour is mixed in until a sticky dough forms. The bowl is covered and left to rise. Next the dough is moved to parchment paper and placed in a preheated Dutch oven. The dough is baked with the lid on Dutch oven. After 35 minutes the bread is removed and cooled before slicing. This bread is perfect for any time of the year.
The ingredients for this recipe are: 1 ½ cups warm water, 1 packet yeast, ½ tsp fine salt and 3 ¼ tsp AP flour.
In a large bowl, mix together yeast and salt.
Add warm water (at 100 F) then stir until the yeast and salt are fully are almost dissolved.
Then add the flour to the bowl all at once.
Stir together until a sticky dough forms. It will be messy and sticky.
Cover the bowl. Leave it for 2 to 3 hours to rise in a warm room.
30 minutes before ready to bake, preheat oven to 450 F. Place your Dutch oven in the oven with the lid on, while the oven is preheating. Scrape the dough into the edge of a piece of parchment paper dusted with flour. Make it into as much of a “loaf” shape as you can by folding the edges up on top of it.
Use the edges of the parchment paper to flip the loaf over so the floured side is on top and the loaf is in the center of the parchment paper.
Place the lid back on the Dutch oven and place in the oven. Bake for 35 minutes (or 40 min if dough is cold from the refrigerator). Remove the lid and bake for another 5-10 minutes, until a golden brown color forms, longer if necessary.
Remove the loaf from the Dutch oven grabbing the sides of the parchment paper and place it on a wire rack to cool for at least 10 minutes. Preferably 30 minutes to an hour before slicing.
If you liked this recipe for Dutch Oven No Knead Crusty Bread then you can try Rustic Garlic Parmesan Herb Bread, Homemade Artisan Bread, Baguettes or French Bread Rolls.
Dutch Oven No Knead Crusty Bread
Ingredients
- 1 ½ cups warm water 100 F
- 1 packet yeast about 2 ¼ tsp
- ½ tsp fine salt
- 3 ¼ tsp AP flour
Instructions
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In a large bowl, mix together the warm water, yeast and salt, until the yeast and salt are fully are almost dissolved.
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Add the flour to the bowl all at once and stir together until a sticky dough forms. It will be messy and sticky.
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Cover the bowl. Leave it for 2 to 3 hours to rise in a warm room. After the rise bake or store in the fridge. If refrigerating store loosely covered with plastic wrap. Store for at least 12 hours.
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30 minutes before ready to bake, preheat oven to 450 F. Place your Dutch oven in the oven with the lid on, while the oven is preheating. Once the oven reaches 450 F, keep preheating for another 20 minutes, so the oven gets good and hot.
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Scrape the dough into the edge of a piece of parchment paper dusted with flour. Make it into as much of a “loaf” shape as you can by folding the edges up on top of it.
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Use the edges of the parchment paper to flip the loaf over so the floured side is on top and the loaf is in the center of the parchment paper.
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Use a very sharp knife to cut a few slits across the top of the loaf about ½ inch deep.
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Take out the preheated Dutch oven and take off the lid with pot holders. Grab the parchment from the sides and place the loaf in the Dutch oven.
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Place the lid back on the Dutch oven and place in the oven. Bake for 35 minutes (or 40 min if dough is cold from the refrigerator). Remove the lid and bake for another 5-10 minutes, until a golden brown color forms, longer if necessary.
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Remove the loaf from the Dutch oven grabbing the sides of the parchment paper and place it on a wire rack to cool for at least 10 minutes. Preferably 30 minutes to an hour before slicing.