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°)
- 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. - 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.