How to Make Dutch Oven No-Knead Bread
If yeast breads have you running for the hills, I promise this will work for you. While making it, I was really skeptical, but it comes out perfectly every time. Impress guests with this gorgeous artisanal bread that takes under 4 hours to come together.
You will need a dutch oven, at least 4 quarts, for this recipe to work. Larger will be just fine, but any smaller, and you'll need to break the dough in half. Because this is a no-knead bread, it tends to be a little denser than typical breads - making it perfect for bread bowls and sandwiches, or to soak up brothy soups.
This recipe is a simple, straightforward bread, but if you are feeling creative, add in herbs, garlic, cheese, or other flavors to make it yours. I can't wait to make it again with some cheese and perhaps some pickled jalepenos!
A few things before we start...
Make sure your yeast isn't expired. Yeast does expire and when it does, it will "die" and your bread won't rise.
Use "baby bath" temperature water. Hot water will kill the yeast and cold water won't activate it. You want that sweet spot of water that's just right. If it's too hot for a baby bath, it's too hot for your bread.
Use all-purpose flour. Usually, bread recipes call for bread flour because of the gluten and higher levels of protein. Bread flour gives baked goods a finer crumb and firm loaf. Because you aren't kneading this bread, AP flour works just fine.
Let your dough proof in the microwave or off
Dutch Oven No-Knead Bread
1 1/2 cups warm water
2 1/4 tsp yeast (or 1 packet)
1/5 Tbsp salt
3 1/4 cups All purpose flour
Combine water, yeast, and salt in a large mixing bowl and let the yeast activate. Once foam has started to form, stir until the salt is dissolved
Slowly add the flour and stir until well combined.
Cover and place in a warm place (oven or microwave work best) for 2-3 hours
Preheat oven to 450 and place dutch oven inside with lid on. This gets the dutch oven scorching hot and bakes the bread better!
While the oven is preheating, roll your dough out onto floured parchment paper. Gently form into a loaf, with the floured side on top. Careful not to knead the bread so the air doesn't escape. Using a sharp knife, make score marks in the loaf.
Carefully remove the dutch oven from the oven and remove the lid. Place the bread (still on parchment paper) inside, recover, and place in the oven. Bake for 35 minutes. Remove the lid and let bake for another 5-10 minutes or until the crust is browned.
Use the parchment paper to remove the bread from the dutch oven and place on a cooling rack.
Baking Tip: After the bread had slightly cooled, tap it with your fingers. If it sounds hollow, it's perfect!