No-Knead Rustic Dutch Oven Bread

• 3 cups bread flour
• 1 1/4 tsp salt
• 1/4 tsp instant yeast
• 1 1/2 cups lukewarm water

Steps

1. 1 In a large bowl, whisk together flour, salt, and yeast.
2. 2 Add water and stir until no dry flour remains. Cover and let rest at room temperature for 12-18 hours.
3. 3 Turn dough out onto a lightly floured surface and shape into a ball.
4. 4 Place the dough seam-side up in a floured kitchen towel or proofing basket.
5. 5 Cover and let rest for 2 hours.
6. 6 Preheat oven to 450°F with a Dutch oven inside.
7. 7 Carefully remove the Dutch oven, place dough seam-side up into the pot, and score the top.
8. 8 Cover and bake for 30 minutes, then uncover and bake for an additional 15 minutes.
9. 9 Remove from oven and let cool completely on a wire rack before slicing.

Equipment

• Dutch oven

Variations

• Add herbs or seeds to the dough for extra flavor.

Substitutions

• Substitute whole wheat flour for up to half of the bread flour.

Pairings

• Hearty soups, olive oil, balsamic vinegar.

Nutrition

Tips

• For a crispier crust, mist the oven with water right after putting the bread in.
• Don't skip the cooling step; it helps set the bread's structure.

Storage

Store in an airtight container for up to 3 days. Reheat slices in a toaster or oven for best results.

Freezing: Freezes well. Wrap well and freeze for up to a month. Thaw at room temperature before reheating.

Serving Suggestions

• Perfect with soups, stews, or simply slathered with butter.

FAQ