Dutch Oven No Knead Crusty Bread

Ingredients

• 1.5 cup warm water (about 100 degrees F)
• 1 yeast (1 packet (2.25 teaspoons) active dry, instant, or quick rise)
• 1.5 tsp fine grain salt
• 3.25 cup all-purpose flour (plus more for dusting)

Steps

1. 1

   In a large bowl or container, mix together the 1 1/2 cups warm water, 1 packet yeast, and 1 1/2 teaspoons fine grain salt until the yeast and salt are fully or almost dissolved; using a whisk is recommended for this step.

2. 2

   Add the 3 1/4 cups all-purpose flour to the bowl all at once and stir together until a sticky dough forms. Ensure everything is uniformly wet, but do not worry about over-mixing. If the dough seems too wet, add 1-2 tablespoons more flour; if too dry, add a small amount of water.

3. 3

   Cover the bowl with a kitchen towel or place a lid on the container ajar. Leave it for 2-3 hours to rise in a somewhat warm place until it has doubled in volume.

4. 4

   30 minutes to an hour before you are ready to bake, preheat your oven to 450 degrees F (230 degrees C). Place your Dutch oven inside the oven with the lid ON while it preheats.

5. 5

   Once the oven reaches 450 degrees F, keep it preheating for another 20 minutes to ensure the Dutch oven is thoroughly hot.

6. 6

   Scrape the dough onto the edge of a piece of parchment paper dusted with flour. Use a silicone spatula to fold the edges up on top of the dough to form a rough loaf shape.

7. 7

   Use the edges of the parchment paper to flip the loaf over so the floured side is on top and the loaf is centered on the paper.

8. 8

   Optional: Use a very sharp knife or clean razor blade to cut slits about 1/2 inch deep across the top of the loaf (e.g., in a cross shape).

9. 9

   Carefully remove the hot Dutch oven from the oven and take off the lid. Grab the parchment paper by the sides and lower the loaf into the Dutch oven.

10. 10

    Place the lid back on the Dutch oven and return it to the center rack of the oven. Bake for 35 minutes (or 40 minutes if the dough was chilled).

11. 11

    Remove the lid and bake for another 5-10 minutes until the crust is a deep golden brown.

12. 12

    Remove the loaf from the Dutch oven using the parchment paper and place it on a wire rack to cool for at least 10-30 minutes before slicing.

Notes

STORAGE: You can store the dough in the fridge for up to 7 days. Keep the lid ajar for the first two days to allow gases to escape, then seal tightly. Refrigerating for at least 12 hours enhances flavor and makes the dough easier to handle. VARIATIONS: You can use bread flour for a stronger loaf, though you may need slightly more water. TROUBLESHOOTING: If the dough doesn't rise, your yeast may be old. Test it by mixing with warm water and a pinch of sugar; it should foam within 10 minutes.

Nutrition per serving

• bread
• no-knead
• dutch oven
• artisan bread
• baking
• vegetarian
• side dish