No Knead Dutch Oven Bread
MAKE THIS WITH: Le Creuset Round Oven
“Looking to experiment with your very own homemade bread? Our No Knead Dutch Oven Bread can be prepared in just a few simple steps and is the perfect, stress-free recipe to practice your bread making skills, even for the novice baker.
The Round Dutch Oven creates the ideal environment for the dough to rise, thanks to its tight-fitting lid. You can also experiment with any other shape Enamelled Cast Iron Dutch Ovens you might have at home. An Oval Dutch Oven would be great for more of a country load, a Chef’s Dutch Oven for a rounder bread and an oblong or braiser could fit a beautiful braided style. These iconic pieces of cookware lock in heat and moisture, delivering a perfectly browned crusty exterior and soft, fluffy interior. Made with four pantry-staples, including flour, salt, yeast, and water, this bread recipe is easy to put together, and is sure to become a staple in your household.
Our No Knead Dutch Oven Bread can be served with jam and butter, ripe tomatoes, and olive oil, or even on its own, making it the perfect recipe for any occasion. Make sure to try this recipe if you are looking to prepare artisanal-style no-knead bread in under an hour. This recipe makes one loaf of bread but can easily be doubled or even tripled for larger loaves.”
Ingredients
3 cups all purpose flour
2 tsp salt
¼ tsp instant yeast
1 ½ cup warm water
Instructions
In a large bowl combine flour, yeast and salt. Add water, stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest over night at room temperature.
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel with flour, put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
Preheat oven to 450°F. Place the Round Dutch Oven in the oven as it preheats. Carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.