No-Knead Overnight Dutch Oven Bread

196 mins
Serves 1
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Directions

  1. 1In a large bowl, add the flour, instant yeast, and kosher salt. Stir to combine.
  2. 2In a large bowl, add the flour, instant yeast, and kosher salt. Stir to combine.
  3. 3In a large bowl, add the flour, instant yeast, and kosher salt. Stir to combine.
  4. 4Pour in the warm water and mix with a wooden spoon until fully combined and a shaggy dough forms. It will be sticky.
  5. 5Pour in the warm water and mix with a wooden spoon until fully combined and a shaggy dough forms. It will be sticky.
  6. 6Pour in the warm water and mix with a wooden spoon until fully combined and a shaggy dough forms. It will be sticky.
  7. 7Cover the bowl tightly with plastic wrap and let the dough sit at room temperature for 12–14 hours.
  8. 8Cover the bowl tightly with plastic wrap and let the dough sit at room temperature for 12–14 hours.
  9. 9Cover the bowl tightly with plastic wrap and let the dough sit at room temperature for 12–14 hours.
  10. 10The next day, place a Dutch oven (with lid) in your oven and preheat to 450°F for at least 30 minutes.
  11. 11The next day, place a Dutch oven (with lid) in your oven and preheat to 450°F for at least 30 minutes.
  12. 12The next day, place a Dutch oven (with lid) in your oven and preheat to 450°F for at least 30 minutes.
  13. 13The dough should be doubled in size and bubbly. Lightly flour your work surface and turn the dough out.
  14. 14The dough should be doubled in size and bubbly. Lightly flour your work surface and turn the dough out.
  15. 15The dough should be doubled in size and bubbly. Lightly flour your work surface and turn the dough out.
  16. 16Keep the sticky side up. Gently pull the edges toward the center, folding the dough over itself.
  17. 17Keep the sticky side up. Gently pull the edges toward the center, folding the dough over itself.
  18. 18Keep the sticky side up. Gently pull the edges toward the center, folding the dough over itself.
  19. 19Flip seam-side down and do 5–10 push-pulls to create surface tension. Do not flip again.
  20. 20Flip seam-side down and do 5–10 push-pulls to create surface tension. Do not flip again.
  21. 21Flip seam-side down and do 5–10 push-pulls to create surface tension. Do not flip again.
  22. 22Place the dough seam-side down on a piece of parchment paper. Lightly dust the top with flour.
  23. 23Place the dough seam-side down on a piece of parchment paper. Lightly dust the top with flour.
  24. 24Place the dough seam-side down on a piece of parchment paper. Lightly dust the top with flour.
  25. 25Using a razor blade or sharp knife, score an X or design on top to allow steam to escape.
  26. 26Using a razor blade or sharp knife, score an X or design on top to allow steam to escape.
  27. 27Using a razor blade or sharp knife, score an X or design on top to allow steam to escape.
  28. 28Carefully remove the hot Dutch oven from the oven. Transfer the dough (with parchment) into the center.
  29. 29Carefully remove the hot Dutch oven from the oven. Transfer the dough (with parchment) into the center.
  30. 30Carefully remove the hot Dutch oven from the oven. Transfer the dough (with parchment) into the center.
  31. 31Lightly spray the dough with water 5–6 times, then add 3–4 ice cubes around the parchment for steam.
  32. 32Lightly spray the dough with water 5–6 times, then add 3–4 ice cubes around the parchment for steam.
  33. 33Lightly spray the dough with water 5–6 times, then add 3–4 ice cubes around the parchment for steam.
  34. 34Cover and bake for 32–36 minutes.
  35. 35Cover and bake for 32–36 minutes.
  36. 36Cover and bake for 32–36 minutes.
  37. 37Place a baking sheet on the lower rack to prevent the bottom from getting too dark.
  38. 38Place a baking sheet on the lower rack to prevent the bottom from getting too dark.
  39. 39Place a baking sheet on the lower rack to prevent the bottom from getting too dark.
  40. 40Remove the lid and bake an additional 6 minutes, or until the crust reaches your preferred golden-brown color.
  41. 41Remove the lid and bake an additional 6 minutes, or until the crust reaches your preferred golden-brown color.
  42. 42Remove the lid and bake an additional 6 minutes, or until the crust reaches your preferred golden-brown color.
  43. 43Transfer the bread to a wire rack and let cool for 2 full hours.
  44. 44Transfer the bread to a wire rack and let cool for 2 full hours.
  45. 45Transfer the bread to a wire rack and let cool for 2 full hours.
  46. 46After cooling, slice and enjoy your perfectly crusty, soft-centered no-knead bread.
  47. 47After cooling, slice and enjoy your perfectly crusty, soft-centered no-knead bread.
  48. 48After cooling, slice and enjoy your perfectly crusty, soft-centered no-knead bread.

Ingredients

  • 4 cups all-purpose flour
  • 4 cups all-purpose flour
  • 4 cups all-purpose flour
  • 0.5 teaspoon instant yeast
  • 0.5 teaspoon instant yeast
  • 0.5 teaspoon instant yeast
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons kosher salt
  • 2 cups warm water (about 110°F)
  • 2 cups warm water (about 110°F)
  • 2 cups warm water (about 110°F)

Equipment

large bowlwooden spoonplastic wrapDutch oven with lidovenparchment paperrazor blade or sharp knifebaking sheetwire rack

Tips

  • The dough will be sticky — that’s perfect.
  • Do not flip the dough again after creating surface tension.
  • Place a baking sheet on the lower rack to prevent the bottom from getting too dark.
  • Let bread cool for 2 full hours to prevent a gummy interior as the bread continues to set.