No-Knead Dutch Oven Bread
An incredibly simple and delicious no-knead Dutch oven bread featuring a crispy, golden crust and a soft, airy crumb. Made with basic pantry staples and minimal hands-on effort using gentle stretch-and-folds.
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🍳 Cooking Flow
Mix flour, yeast, salt, and warm water until hydrated, then rest for 20 minutes. → Perform 15-20 stretches and folds, then cover and proof for 2.5 hours. → Preheat the Dutch oven inside the oven until hot. → Shape dough on floured parchment paper and transfer into the hot Dutch oven. → Bake covered with lid, then uncover to develop a crisp, golden crust.
Cooking Steps
Brief Cooking Order
Mix flour, yeast, salt, and warm water until hydrated, then rest for 20 minutes. → Perform 15-20 stretches and folds, then cover and proof for 2.5 hours. → Preheat the Dutch oven inside the oven until hot. → Shape dough on floured parchment paper and transfer into the hot Dutch oven. → Bake covered with lid, then uncover to develop a crisp, golden crust.
Introduction
An incredibly simple and delicious no-knead Dutch oven bread featuring a crispy, golden crust and a soft, airy crumb. Made with basic pantry staples and minimal hands-on effort using gentle stretch-and-folds.
Step 1
In a large mixing bowl, combine bread flour, instant yeast, and salt.
Step 2
Pour in warm water and mix thoroughly with a wooden spoon until the flour is completely hydrated and a shaggy dough forms.
Step 3
Cover the bowl with plastic wrap and let the dough rest for 20 minutes.
Step 4
Uncover and perform about 15 to 20 gentle stretches and folds with your hands until the dough forms a smooth ball.
Step 5
Cover the bowl again with plastic wrap and let it ferment and rise for about 2.5 hours until doubled in size.
Ingredients List
Important Notes
Salt does not kill instant yeast in this preparation; it helps regulate and slow down the fermentation process for better flavor and structure.
Fully hydrating the flour during the initial mix is crucial before letting it rest.
Preheating the Dutch oven is essential to creating steam and achieving a bakery-quality, crisp crust.
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