No Knead Dutch Oven Bread (Printer-Friendly)
Mix, rise, and bake—delicious crusty bread with no kneading and basic pantry ingredients.
# What You’ll Need to Cook:
→ Dough
01 -
375 grams all-purpose flour
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7 grams salt
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2 grams active dry yeast
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355 millilitres water, 43°C to 46°C
# Steps to Prepare:
01 -
In a large mixing bowl, blend flour, salt, and yeast thoroughly.
02 -
Pour the warm water into the bowl and stir with a spatula or wooden spoon until a shaggy, cohesive dough forms. There is no need to activate the yeast separately.
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Cover the bowl tightly with plastic wrap and let rest at room temperature or inside an unheated oven for 12 to 24 hours.
04 -
Once the dough has fermented, preheat the oven to 232°C. Place a 3.5-litre cast iron Dutch oven inside while heating.
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Generously flour your hands and the dough surface. Gently remove the dough from the bowl and form it into a rough ball shape. Sprinkle additional flour in the base of the hot Dutch oven. Carefully transfer the dough to the pot.
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Cover the Dutch oven with its lid and bake for 30 minutes.
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Remove the lid and bake for an additional 15 to 20 minutes until the bread achieves a deep golden brown color.
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Remove the bread from the pot and allow it to cool completely on a wire rack before slicing.
# Extra Cooking Tips:
01 -
If the dough appears too dry, incorporate a small amount of water until the mixture is sticky.
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For added flavor, mix in dried fruit, seeds, herbs, or cheeses with the dry ingredients before adding the water.
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A small Dutch oven promotes vertical rise for a better loaf structure, while a larger pot yields flatter bread.
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If a Dutch oven is unavailable, a heavy covered metal pot or well-sealed heavy-duty foil over a heatproof pot will suffice.
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A firm hollow sound when tapping the base indicates the bread is baked. Internal temperature should read approximately 93°C.
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Do not add excessive flour; the sticky dough is essential for a light crumb.