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.
Yield 1 large round loaf
Ingredients
- 3 cups all-purpose flour (plus more for shaping)
- 2 teaspoons sea salt (can decrease to 1 teaspoon if desired)
- 1 teaspoon Red Star Active Dry Yeast
- 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.
- Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.
- Using oven mitts, carefully remove Dutch oven from oven and remove lid. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Cover Dutch oven and return to oven.
- Bake 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.
Notes
Recipe by Stephanie Wise.
