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Easy No Knead Dutch Oven Bread

Split image showing the golden crust and open crumb structure of the amazing 12 hour bread.
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Make crusty, artisan-style bread at home with this simple no-knead recipe using a Dutch oven.

Ingredients

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  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon instant yeast
  • 1 1/2 cups cool water

Instructions

  1. In a large bowl, mix the flour, salt, and yeast together.
  2. Pour in the cool water and mix with a wooden spoon until a shaggy dough forms. Do not overmix.
  3. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours. The dough will become bubbly and increase in volume.
  4. About 30 minutes before baking, place a 6-quart or larger Dutch oven, with the lid on, into your oven. Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).
  5. Carefully remove the hot Dutch oven from the oven. Gently scrape the dough out of the bowl and place it onto a piece of parchment paper.
  6. Using the parchment paper as a sling, carefully lower the dough into the hot Dutch oven.
  7. Cover the Dutch oven with the lid and place it in the preheated oven.
  8. Bake for 30 minutes with the lid on.
  9. Remove the lid and continue baking for another 15 to 20 minutes, or until the crust is deep golden brown.
  10. Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Notes

  • For a crispier crust, you can remove the bread from the Dutch oven for the last 5 minutes of baking and place it directly on the oven rack.
  • If you do not have a Dutch oven, you can bake this on a baking stone or sheet pan, but the crust will be less defined.
  • This dough can be refrigerated for up to two weeks after the initial rise for slower fermentation.

Nutrition

Find it online: https://cookifyme.com/easy-no-knead-dutch-oven-bread-recipe/