No Knead Dutch Oven Bread

OK, so this is not exactly a meal for one, but just think of the dishes you are going to enhance with this delicious homemade bread. I have seen several of these recipes and finally settled on replicating this one from Girl Versus Dough. Naturally, you just know I had to play with the recipe. I split the flour between bread and all purpose. And you know what? This bread is beyond description! Crusty on the outside while tender and soft on the inside with an incredible flavor. Are you skeptical about the amount of effort it takes to make this delicious bread? Don’t be, because it truly does not require kneading. Simply mix the flour, yeast, salt and water together, cover and let rise, then punch down and let rest before baking in a covered dutch oven. The real effort is in being patient! Give this recipe a try and you will not be disappointed.

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Prep time: 9 hours

Cook time: 1 hour

Total time: 10 hours

Serves: 24

Ingredients

1½ cups of all purpose flour
1½ cups bread flour
1 tsp dry active yeast
1 tsp salt
1½ cups of warm water (between 110 and 115 degrees)

Instructions

In a large bowl, whisk the flour, salt, and yeast together.
Add the warm water and stir together with a wooden spoon.
The dough will be sticky and shaggy.
Cover with plastic wrap and allow to rise for at least 8 hours and no more than 18 hours.
When ready to bake, preheat the oven and dutch oven at 450 degrees.
Place the dough onto a well floured counter and punch down.
Shape the dough into a round ball, dust the top with flour, and cover with plastic wrap.
Allow the dough to relax for 30 minutes.
When the dough has rested, place it into the hot dutch oven (be careful!) and cover.
Bake for 45 minutes, then remove the cover and bake another 10 - 15 minutes until a nice golden brown.
Remove the dutch oven and dump the bread to cool on a wire rack.

Notes

In the Girl Versus Dough recipe, she uses parchment to keep the bread from sticking to the countertop and dutch oven. I had no issues having the loaf release with my well seasoned cast iron dutch oven. So be advised that using parchment paper would guarantee the baked loaf releases!

In a large bowl, whisk the flour, salt, and yeast together. Add the warm water and stir together with a wooden spoon. The dough will be sticky and shaggy. Cover with plastic wrap and allow to rise for at least 8 hours and no more than 18 hours. When ready to bake, preheat the oven and dutch oven at 450 degrees. Place the dough onto a well floured counter and punch down. Shape the dough into a round ball, dust the top with flour, and cover with plastic wrap. Allow the dough to relax for 30 minutes. When the dough has rested, place it into the hot dutch oven (be careful!) and cover. Bake for 45 minutes, then remove the cover and bake another 10 – 15 minutes until a nice golden brown. Remove the dutch oven and dump the bread to cool on a wire rack.