No-Knead Dutch Oven Bread
A crusty yeast loaf with a chewy interior, made with an overnight rise and baked covered in a preheated Dutch oven for excellent oven spring.
Prep: 15 min · Cook: 50 min · Yield: 1 · Method: Oven
Ingredients
- 3.5 cups bread flour
- 1 teaspoon instant yeast
- 2 teaspoons fine salt
- 1.5 cups warm water
- 1 tablespoon bread flour
Cooking instructions
- In a large bowl, whisk together the bread flour, instant yeast, and salt. Add the warm water and stir with a wooden spoon until a shaggy, sticky dough forms and no dry flour remains. (about 10 min) — Warm water should be about 100°F
- Cover the bowl tightly with plastic wrap or a lid. Let the dough rise at room temperature for 12 to 18 hours, until doubled in size and covered with bubbles. (about 1080 min) — Room temperature, about 68–75°F
- Lightly flour a sheet of parchment paper. Scrape the dough onto it, sprinkle the top with the remaining flour, and shape it into a loose round by folding the edges toward the center. Place seam-side down on the parchment and cover loosely. Let rest while the oven heats. (about 30 min) — Room temperature
- Place a 5- to 6-quart Dutch oven with its lid in the oven. Preheat to 450°F for at least 30 minutes. (about 30 min) — 450°F
- Carefully remove the hot Dutch oven. Lift the dough by the parchment and lower it into the pot. Cover immediately and bake for 30 minutes. (about 30 min) — 450°F
- Remove the lid and continue baking until the loaf is deeply golden brown and the center reaches 200–210°F. (about 20 min) — 450°F
- Transfer the loaf to a wire rack and cool for at least 1 hour before slicing so the crumb can finish setting. (about 60 min) — Room temperature