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Dutch Oven No-Knead

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 3 cups all-purpose flour
  • 1/4 teaspoon instant yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water
  • Cornmeal or wheat bran for dusting

Method
 

  1. In a large bowl, whisk together the flour, yeast, and salt until evenly distributed.
  2. Add the warm water and stir with a wooden spoon until a sticky dough forms and no dry flour remains.
  3. Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours until the dough is bubbly, has doubled in size, and the surface is dotted with bubbles.
  4. Place a piece of parchment paper on your counter and dust it generously with flour, then turn the dough out onto it.
  5. With floured hands, gently shape the dough into a round ball, folding the edges underneath, then cover loosely with plastic wrap and let rest for 1 to 2 hours.
  6. About 30 minutes before the dough is ready, place your Dutch oven with the lid on in the oven and preheat to 450°F.
  7. Carefully remove the hot Dutch oven, lift the parchment paper with the dough and lower it into the pot, then cover with the lid.
  8. Bake covered for 30 minutes, then remove the lid and bake for an additional 15 minutes until the crust is deep golden brown.
  9. Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.