🍞 Crusty No-Knead Dutch Oven Bread
Makes: 1 round loaf | Prep: 10 min | Rise: 12–18 hrs | Bake: 45 min
Ingredients
- 3 cups (360 g) all-purpose or bread flour
- ½ tsp instant or active dry yeast
- 1½ tsp salt
- 1½ cups warm water (100–105°F / 38–40°C)
- Extra flour for dusting
Method
- Mix: Combine flour, yeast, and salt. Add warm water and stir until a sticky, shaggy dough forms.
- Rise: Cover and leave at room temperature for 12–18 hours, until doubled, bubbly, and sticky.
- Preheat: About 30 minutes before baking, place a 4–6 quart Dutch oven with its lid in the oven and heat to 450°F (230°C).
- Shape: Turn the dough onto a generously floured sheet of parchment. Fold the edges underneath to form a round loaf. No kneading is needed.
- Bake covered: Carefully place the dough and parchment into the hot Dutch oven. Cover and bake for 30 minutes.
- Bake uncovered: Remove the lid and bake another 12–15 minutes, until deeply golden and crusty.
- Cool: Transfer to a rack and cool for at least 30 minutes before slicing
