Dutch Oven No-Knead Bread
This Dutch Oven No-Knead Bread is a game changer! Enjoy a crispy crust and soft interior with minimal effort!
Equipment
- Dutch Oven
- Mixing Bowl
- Wooden Spoon
- Kitchen Towel
- Oven mitts
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons active dry yeast
- 2 teaspoons salt
- 1.5 cups lukewarm water (about 110°F)
Instructions
- In a large mixing bowl, combine the 3 cups of all-purpose flour, 2 teaspoons of active dry yeast, and 2 teaspoons of salt. Stir gently until well mixed.
- Pour in the 1 1/2 cups of lukewarm water and use a wooden spoon to mix until a shaggy dough forms. Don’t worry about lumps!
- Cover the bowl with a kitchen towel and let the dough rise at room temperature for about 12 to 18 hours.
- About 30 minutes before you're ready to bake, preheat your oven to 450°F (232°C) with your Dutch oven inside.
- Once the dough has risen, turn it out onto a floured surface and shape it into a ball.
- Let the shaped dough rest for about 30 minutes while your Dutch oven continues to heat.
- Carefully remove the hot Dutch oven from the oven. Using parchment paper, lift the dough and place it inside. Cover with the lid and bake for 30 minutes.
- After 30 minutes, remove the lid and bake for an additional 15-20 minutes until the crust is golden brown and crispy.
- Remove the bread from the Dutch oven and let it cool on a wire rack.
Notes
- Store your bread in a paper bag at room temperature for up to 3 days.
- For longer storage, slice and freeze in an airtight container.
- For flavor variations, consider adding herbs or cheese to the dough.