Description
This No Knead Dutch Oven Bread is incredibly easy and yields a fantastic loaf with a crispy crust and a soft, airy crumb. Perfect for sandwiches, toast, or enjoying with your favorite soup or spread.
Ingredients
Units
Scale
- 4 1/2 cups (585 grams) all-purpose flour (more for dusting)
- 1 tablespoon (15 grams) sugar
- 2 1/2 teaspoons (14 grams) fine sea salt
- 3/4 teaspoon (2 grams) active dry yeast (or 1 teaspoon instant yeast)
- 2 1/4 cups (17.8 ounces) warm water (105°F)
- Cornmeal (optional)
Instructions
- Make Dough: Combine flour, sugar, salt, and yeast in a large bowl. Pour warm water over the mixture and stir until a shaggy dough forms. Cover and let rise for 8-24 hours at room temperature (or refrigerate for up to 7 days).
- Shape Dough: Generously flour a surface and your hands. Gently shape the dough into a round ball (boule). Place in a floured bowl, cover, and let rest for 30 minutes.
- Preheat Oven and Dutch Oven: Preheat oven to 450°F with the Dutch oven inside for 30 minutes.
- Bake: Remove the Dutch oven and sprinkle cornmeal or parchment paper inside. Carefully place the dough in the Dutch oven. Score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes, or until golden brown.
- Cool: Let the bread cool on a cooling rack for at least 30 minutes before slicing.
Notes
- f the dough is too sticky, add a little more flour during mixing.
- For a shorter rise time, bake after 3 hours.
- You can make the dough ahead of time and refrigerate it for up to 7 days.
- Store bread in a paper bag at room temperature for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 1g
- Sodium: 350mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg