No-Knead Dutch Oven Bread
A simple no-knead bread recipe using only 4 ingredients and ready in about 2 hours baked in your dutch oven.
Servings: 8
Ingredients
- 450 grams of bread flour (about 3 1/2 cups)
- 1 packet of instant or rapid rise yeast (.25 ounce)
- 1 teaspoon of salt
- 1 1/2 cups of warm water (between 100-110 degrees)
Instructions
- In a large bowl, whisk 450 grams of bread flour with 1 packet of instant or rapid rise yeast and 1 teaspoon of salt until combined
- Add 1 1/2 cups of warm water and mix until you have a sticky, shaggy dough and no longer see dry flour in the mix (add another splash of water if absolutely necessary)
- Cover the bowl with plastic wrap and rest in a warm place for 75-90 minutes
- Towards the end of the resting time, place your Dutch oven onto the middle rack of your oven and set the oven to 450 degrees
- Once the dough is fully rested and has doubled in volume, flip the dough out onto a floured surface a gently form into a round ball by pulling the sides under
- Set the ball of dough onto a floured sheet of parchment paper seam side down and use a very sharp knife or bread lame to cut 1 to 3 shallow slits into the top surface of the loaf
- Carefully transfer the preheated Dutch oven onto a heat proof surface and remove the lid
- Carefully pick up the dough using the four corners of the parchment paper and gently drop it into the hot Dutch oven as evenly centered as possible
- Carefully place the lid back onto the Dutch oven and transfer back into the 450 degree oven
- Bake covered for about 35 minutes
- Carefully remove the lid from the Dutch oven and bake the bread for another 10-12 minutes or until the top is golden brown and crisp
- Transfer the loaf onto a cooling rack to cool
- Store leftovers in an airtight container at room temperature