Dutch Oven No Knead Bread

215 mins
Serves 1
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Directions

  1. 1In a bowl, add warm water, yeast, and sugar. Mix well.
  2. 2In a bowl, add warm water, yeast, and sugar. Mix well.
  3. 3In a bowl, add warm water, yeast, and sugar. Mix well.
  4. 4Add flour and salt to the mixture. Mix with a wooden spoon until it forms a smooth and soft dough.
  5. 5Add flour and salt to the mixture. Mix with a wooden spoon until it forms a smooth and soft dough.
  6. 6Add flour and salt to the mixture. Mix with a wooden spoon until it forms a smooth and soft dough.
  7. 7Cover the bowl with cling film and a towel. Let it rest for 3 hours.
  8. 8Cover the bowl with cling film and a towel. Let it rest for 3 hours.
  9. 9Cover the bowl with cling film and a towel. Let it rest for 3 hours.
  10. 10Dust the working surface with flour. Turn the dough upside down, fold the four sides into the middle, and gently form into a round ball.
  11. 11Dust the working surface with flour. Turn the dough upside down, fold the four sides into the middle, and gently form into a round ball.
  12. 12Dust the working surface with flour. Turn the dough upside down, fold the four sides into the middle, and gently form into a round ball.
  13. 13Place the dough in a bowl, cover with baking paper, cling film, and a towel. Let it rest for another 30-40 minutes.
  14. 14Place the dough in a bowl, cover with baking paper, cling film, and a towel. Let it rest for another 30-40 minutes.
  15. 15Place the dough in a bowl, cover with baking paper, cling film, and a towel. Let it rest for another 30-40 minutes.
  16. 16Preheat the Dutch oven at 446F/230C.
  17. 17Preheat the Dutch oven at 446F/230C.
  18. 18Preheat the Dutch oven at 446F/230C.
  19. 19Place the dough into the preheated Dutch oven, cut the excess baking paper and make cuts with a sharp knife on top of the dough. Cover with the lid and bake for 35 minutes at 446F/230C.
  20. 20Place the dough into the preheated Dutch oven, cut the excess baking paper and make cuts with a sharp knife on top of the dough. Cover with the lid and bake for 35 minutes at 446F/230C.
  21. 21Place the dough into the preheated Dutch oven, cut the excess baking paper and make cuts with a sharp knife on top of the dough. Cover with the lid and bake for 35 minutes at 446F/230C.
  22. 22Remove the lid, remove the baking paper and bake again without the lid for 20-25 minutes or until you like the crust color.
  23. 23Remove the lid, remove the baking paper and bake again without the lid for 20-25 minutes or until you like the crust color.
  24. 24Remove the lid, remove the baking paper and bake again without the lid for 20-25 minutes or until you like the crust color.

Ingredients

  • 1.9 cups/450ml warm water
  • 1.9 cups/450ml warm water
  • 1.9 cups/450ml warm water
  • 2.5 teaspoons yeast
  • 2.5 teaspoons yeast
  • 2.5 teaspoons yeast
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 1.5 teaspoons salt
  • 1.5 teaspoons salt
  • 1.5 teaspoons salt
  • 4.75 cups/600g flour
  • 4.75 cups/600g flour
  • 4.75 cups/600g flour

Equipment

bowlwooden spooncling filmtoweldutch oven