Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

(Sean Pound) #1

No-Knead Dutch


Oven Bread


MAKES 1 LOAF


Rustic and perfectly imperfect,
this Dutch oven bread yields
a crispy crust and chewy interior.


3 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon active dry yeast
1½ cups warm water (105° to 110°)



  1. In a large bowl, stir together
    flour, salt, and yeast until
    combined. Stir in 1½ cups warm
    water until combined. (Dough will
    be wet.) Cover bowl tightly with
    plastic wrap, and let stand in a
    warm, draft-free place (75°) until
    bubbles appear and dough flattens
    on top, 10 to 18 hours.

  2. Preheat oven to 450°. Place a
    4- to 5-quart cast-iron Dutch oven,
    covered with the lid, in the oven
    to preheat for 30 minutes.
    3. Meanwhile, sprinkle a sheet
    of parchment paper generously
    with flour. Place dough on paper,
    and quickly shape into a ball;
    generously sprinkle top of dough
    with flour. Loosely cover with
    plastic wrap, and let stand for
    30 minutes.
    4. Carefully remove preheated Dutch
    oven. Transfer dough on parchment
    to Dutch oven. Cover with lid.
    5. Bake for 45 minutes. Remove
    lid, and bake until golden brown,
    about 10 minutes more. Let cool
    before slicing.

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