easy no-knead dutch oven bread
Let me start off by saying that yeast and I have a touch-and-go relationship. Literally in the fact that I touch a packet of yeast and it decides to go awry. I haven't been super successful in my bread making ventures.
However, upon moving to Pittsburgh, I have determined that there was a yeast poltergeist in my old kitchen that prevented me from successful bread making. I've successfully made two recipes calling for active yeast since we've moved in. And this recipe is the easiest thing since, well, sliced bread.
Just like the browned butter step in the delicious snickerdoodle bars recipe I shared, the only thing this bread needs is time. As in, at least 10-12 hours worth. The best part? It's 90% hands-off time. Do you know why? Because this dough requires zero kneading. Sorry, folks...you're going to need to get your arm workout later.
easy no-knead dutch oven bread
prep time: 20 minutes | wait time: 8-18 hours | cook time: 90 minutes
experience level: easy peasy | specialty: breads
- 1 packet active dry yeast (I prefer Red Star's Platinum)
- 3 cups plus 3 tbsp all-purpose flour
- 1 1/2 tsp kosher salt
- 1 1/2 cups warm water (between 110° and 115°F)
Whisk together all of your dry ingredients except the 3 extra tbsp of flour in a heavy glass or plastic bowl. Pro Tip: Do not use a metal bowl - it can keep your yeast from proofing properly.
Using a wooden spoon, slowly stir in the warm water. Make sure that it's about bath water temperature or (better yet) use a thermometer. Water that is too cool won't activate the yeast and water that is too hot will kill it. The dough is going to be incredibly sticky, but stir it until no clumps of flour remain and it looks uniform. Be sure to make sure everything from the sides of the bowl are stirred into the dough.
Wrap the top of the bowl with plastic wrap...and wait. The dough will need to sit out for 8-18 hours. How will you know it's ready? Instead of poofing up, the dough will be flat and bubbly on the top.
Once you're ready to bake your bread, preheat your oven to 450° Fahrenheit / 232° Celsius.
Tear off a rectangular sheet of parchment paper and sprinkle it generously with flour, being sure to dust a little on your hands, as well. Remove the plastic wrap (save it for a later step), punch down the dough. Working quickly, form the dough into a loose ball. Keep in mind the dough is still going to be a sticky mess. Once the dough is formed, sprinkle the top with a little more flour. Cover loosely with plastic wrap and let it rest.
Place a 6-ish quart Dutch oven in the preheated oven with the lid on. These numbers may vary - my Dutch oven is actually 5 1/2 quarts. Allow to bake (with nothing in it!) for 30 minutes while the dough rests.
After the Dutch oven is heated, remove it from the oven. Transfer the dough to the Dutch oven, parchment paper and all (the paper is particularly important if your cookware isn't enamel-coated).
Replace the lid and return the pot to the oven to bake for 45 minutes. Then, remove the lid and allow to bake uncovered for an additional 15 minutes, until the top is golden and crusty.
Quick Note: I let my dough proof for 18 hours and baked it in the morning. Next time, however, I plan to make the dough the night before, let it rise all day, then bake it that evening.
