No-Knead Dutch Oven Bread
1/4 tsp active dry yeast
1-1/2 cups warm water, warm bath warm... not hot, but almost hot
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1-1/2 tsp salt
Cornmeal or wheat bran for dusting, or use olive oil
You can cover the dough with a damp cloth, and place it some place warm.Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees. (At this point I've made herb bread... adding a heaping tablespoon of dried onion bits, poppy seeds, and dried dill with the flour, and mixing it all in. I am sure any favorite seasonings could work.)
3.Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball... or a baguette, or a traditional slicing loaf, or divide it into several smaller balls. It can bake round, or oblong on a baking sheet, or in a loaf pan, or you can let it rise and then flatten it out as a focaccia, or use as pizza dough.
I've baked it on flour or cornmeal, and it does nicely baked on a pan coated in oil. So, decide which you method you want to use, and let your dough have its final, two hour rise, on cornmeal, or flour, or olive oil.
Put the seam side of the dough down on the pan (something with a rim, if you are using olive oil, or in the oiled bread loaf, or on a cookie sheet dusted with flour or cornmeal.)
Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. (I do not have a Dutch oven... I have used a soup pot, but it was a hassle, so I only bake in a dough pan, or on a rimmed cookie sheet, and I do not pre-heat those.
5. Bake for 30-40 minutes (check it! baking times and over temperatures vary) until the loaf is beautifully browned. Remove the bread from the pan and let it cool on a rack for at least 1 hour before slicing.
Yield: One 1-1/2-pound loaf.
This is how I do it... and the link above is to the original recipe that got me going in the first place. I never did bake it in an actual Dutch oven, and other steps I've altered as well. So, what you see posted on the blog is what I've been doing for the last eight years. I love this recipe, the dough, the breads. It's forgiving and versatile. I've posted about it many times, and since then, I've seen the memes about bloggers that hide recipes at the bottom of ten page narratives. Guilty. So, in the interest of expediency, I opened with the recipe and directions, and you can take that and run off to get baking! Enjoy!
The first time I made No-Knead Dutch Oven Bread.
Dutch bread makes excellent French Toast.
One time I had MNO friends over and everyone took home the dough from step one, so I posted a tutorial to show them steps 2-5.