Beginner's No Knead Dutch Oven Bread

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• Step 1

  In a large bowl, combine flour, yeast, and salt. Add water, ⅓ cup at a time, and mix together until a sticky, homogenous dough forms. Cover the bowl with plastic wrap and place in a warm, dry place for 12-16 hours. The dough is ready when it has almost doubled in size, you can smell the yeast, and can see some bubbles formed on the surface.

• Step 2

  Place the dough on a lightly floured work surface. Sprinkle the top of the dough with more flour, then fold the dough over on itself once or twice. Tuck the seams in to form a smooth ball.

• Step 3

  Dust a clean cotton dish towel with a generous amount of flour and place dough in the center. Wrap the edges of the towel around the dough, leaving some breathing room, and place in a warm, dry place for 2 hours.

• Step 4

  After 1½ hours have passed, preheat your oven to 425. Place a 6-8 quart dutch oven into the oven as it heats for half an hour.

• Step 5

  When the dough has reached the 2 hour mark, remove your pot from the oven. Flip the dough into the dutch oven so it lands seam side up.

• Step 6

  Cover the pot with the lid (please make sure to check that the knob is oven-safe at this temperature) and bake for 40 minutes.

• Step 7

  Remove lid and check to make sure that dough has risen and a crust has started to form. Bake, uncovered, for an additional 15-20 minutes, until the crust is a nice golden brown.

• Step 8

  Remove bread from the pot and let it cool before slicing.

Comments

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Banndit1 · Killeen, Texas, US 16th February 2015

This sounds really good.

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Cat Morley · London, GB · 1432 projects 9th February 2015

Yum - I need to try this!

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