Dutch Oven Bread
This basic white bread recipe has only 4 ingredients and requires no kneading.
Servings 10 servings
Calories 132kcal
Ingredients
- 3 cups all- purpose flour 14 oz
- 3/4 tsp active dry yeast
- 1 1/4 tsp salt
- 1 1/2 cups warm water 12 fl oz (100°F- 110°F)
Instructions
- In a medium bowl, add the flour. On one side of the bowl, add the yeast. On the other side, add the salt. With a wooden spoon, stir to combine.
- Add the warm water and gently stir to combine. The dough will be shaggy and messy, just make sure to have the flour completely combined.
- Cover the bowl tightly with plastic wrap and foil. Let the dough ferment for 12- 24 hours, but no longer than that.
- When the dough is ready, turn it out onto a floured counter. Use a a bench scraper to "fold" the dough into a round mound. Use two bench scrapers to lift the very wet dough onto a large piece of parchment paper. Spray a piece of cling wrap with oil and cover (oil side down) the dough. Let the dough rest for 30 minutes.
- While the dough rests, place your Dutch oven into the oven and preheat it to 450°F. It's very important that your oven and pot be VERY hot, so let them heat for the full 30 minutes.
- When the 30 minutes is up, take out the Dutch oven and transfer your parchment paper of dough into the pot and cover. Bake for 20 minutes.
- Remove the lid and bake for an additional 30 minutes to brown the top.
- Transfer the loaf to a cooling rack. Once it is cool enough to handle easily, you can begin tearing into it. If you want to cut the bread, wait until it has finished cooling.
Notes
- Experiment by adding herbs, spices, and oil into the dough. This will inhibit the yeast though, so add more time to the fermenting stage.