Rustic and perfectly imperfect, this no-fuss No-Knead Dutch Oven Bread features a crispy crust and chewy interior.
NO-KNEAD DUTCH OVEN BREAD
Makes 1 loaf
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon active dry yeast
- 1½ cups warm water (105° to 110°)
Instructions
- In a large bowl, whisk together flour, salt, and yeast. Stir in 1½ cups warm water until combined. (Dough will be wet.) Cover bowl tightly with plastic wrap, and let stand in a warm, draft-free place (75°) until dough bubbles and flattens on top, 10 to 18 hours.
- Preheat oven to 450°. Place a 4- to 6-quart cast-iron Dutch oven covered with lid in oven to preheat for 30 minutes.
- Sprinkle a large sheet of parchment paper generously with flour. Place dough on paper, and quickly shape into a ball; generously sprinkle top of dough with flour. Loosely cover dough with plastic wrap; let stand for 30 minutes.
- Carefully remove preheated pot from oven. Transfer parchment with dough to pot. Cover with lid.
- Bake for 45 minutes. Remove lid, and bake until golden brown, about 10 minutes more. Carefully remove bread from pot, and let cool completely on a wire rack before slicing.
