Dutch Oven Artisan No-Knead Bread
This traditional artisan loaf has a light, airy interior and an exceptionally crispy, golden-brown crust. It is baked in a heavy cast-iron Dutch oven that traps steam, allowing you to easily recreate professional bakery results in your own kitchen.
Ingredients
- Core Ingredients:
- Three cups of bread flour or all-purpose flour (plus extra for dusting)
- 1 3/4 tsp salt
- 1/4 teaspoon of instant or active dry yeast
- One and a half cups of warm water
Instructions
- Combine the flour, yeast, and salt in a large mixing basin to make the dough. Using a wooden spoon or spatula, whisk in the lukewarm water until no dry flour is left and a shaggy, sticky dough develops.
- First Rise: Tightly cover the bowl with a dish cloth or plastic wrap. Allow the dough to rise at room temperature for 12 to 18 hours (typically overnight), or until it has doubled in size and is speckled with bubbles.
- Shape the Loaf: Turn out the sticky dough after liberally flouring a work surface. Fold the borders inward toward the center to gently form it into a round ball. Transfer the dough, seam-side down, onto a parchment paper sheet, lightly dust with flour, and cover.
- Preheat the Dutch Oven: While the dough rests, place a heavy-duty cast-iron Dutch oven (with its lid on) into your oven. Preheat the oven to 450°F (230°C) for at least 30 minutes so the pot gets blazing hot.
- Bake Covered: Carefully remove the hot Dutch oven from the oven and take off the lid. Using the corners of the parchment paper, lift the dough and lower it (along with the paper) directly into the hot pot. Cover with the lid and bake for 30 minutes.
- Bake Uncovered: Remove the lid and bake for another 15 to 20 minutes, or until the loaf has a deep, golden-brown, and crispy crust.
- Cool and Slice: Carefully remove the bread from the pot using the parchment paper and let it cool completely on a wire rack before slicing.