No Knead Dutch Oven Bread
This easy no-knead Dutch oven bread has only 4 ingredients: flour, yeast, salt and water. Perfect for beginner bread bakers. The dough takes 8-18 hours to rise, so make plans to let it rise overnight if possible.
Yield 1 large round loaf
Ingredients
- 3 cups all-purpose flour (plus more for shaping)
- 1 teaspoon Red Star Active Dry Yeast
- 2 teaspoons coarse sea salt (can decrease to 1 teaspoon if desired)
- 1 1/2 cups warm water (110-115°F)
Instructions
- In a large bowl, whisk flour, yeast and salt until well mixed. Pour in warm water and use a wooden spoon or dough whisk to stir until all the flour is incorporated and a shaggy dough forms. The mixture will be wet and very sticky to the touch.
- Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours.
- Preheat oven to 450°F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking. You can also preheat the Dutch oven with the oven.
- Generously flour a clean countertop for your work surface. With floured hands, punch down dough and turn dough out onto the prepared work surface. Use a bowl scraper if needed to get all the dough out of the bowl.
- Working quickly, fold opposite sides of dough in towards the center; turn dough 90 degrees and repeat with other two sides. Flip dough over so folded side is facing the counter. Gently round and shape dough into a ball by rounding the dough and pulling it tight under itself.
- Re-flour your hands and move the dough onto a piece of parchment paper that has been lightly floured or sprayed with non-stick cooking spray. Lightly sprinkle flour on top of dough ball. Top with a sheet of plastic wrap and let rest 30 minutes. If needed, cut the parchment paper to be a little larger than the bottom of your Dutch oven; you'll want edges sticking up to make it easier to lift the bread out after baking.
- Using oven mitts, carefully remove Dutch oven from oven and remove lid. Uncover dough and score top of dough with a lame or very sharp knife/razor blade, if desired. Carefully transfer dough with parchment paper to the Dutch oven. Place lid back on the Dutch oven and return it to the oven.
- Bake 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top (dough should reach about 200°F). Carefully remove bread and let cool completely on wire rack before slicing.
Notes
Tips:
- If you do not have a Dutch oven of any size, use a sheet pan with parchment paper.
- Do not skip the step to preheat the Dutch oven. This helps the create the crunchy crust in the baked loaf.
