I'm going to start this off by saying I am not a baker.
I am low-maintenance when in the kitchen and really have a hard time following the formula or recipe. But for years I've wanted to learn how to make my own bread from a few simple ingredients, because I knew that not only would it be better for me, but it would be cost effective and amazing to have the house smell like fresh bread!!
I don't know how to knead. I don't own a bread machine. And I don't have a lot of time to prepare a bread dough. The one essential tool for this recipe though is a dutch oven.
My cast iron skillet never leaves my stovetop, so I was easily convinced to buy this Dutch Oven. This no knead, hassle-free bread recipe is something I love sharing with friends when they come over. As there are hardly ever any leftovers of this bread...
No-Knead Dutch Oven Bread
(modified from Jim Lahey)
One 1 1/2-pound loaf
Total Time: 13 hrs (12hrs resting;
1 hour baking)
3 cups all-purpose or bread flour, more for dusting
2 teaspoons salt
1 teaspoon instant yeast
2 cups Water (approx 110 degrees F)
1 Parchment Sheet
In a large bowl combine flour, yeast and salt. Add 2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 30 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
Preheat oven to 450 degrees with heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and transfer it to Parchment Sheet. Then transfer dough and parchment sheet to the Pot. It's ok if it looks like a mess! Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.
Cool on the rack for 30min as the bread will continue cooking after removed from the oven.
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