Artisan No Knead Bread (Dutch Oven Bread)
Shared with me by: Linda E (neighbor)
End result is a beautiful golden crust; inside is soft and fluffy.
Easy to make, only takes about 4 hours from bowl to table.
NOTE: Need to have a Dutch Oven that can withstand 450 degree oven temp.
Ingredients
- 2-1/4 t. quick rise yeast (about 1 packet)
- 4-3/4 c. unbleached all-purpose white flour + some extra for flouring
- 2 t. white granulated sugar
- 2 t. sea salt
- 2 c. very warm water (about 120 degrees)
- 1 t. olive oil
Instructions
In a very large bowl, whisk the dry ingredients together until thoroughly combined. Create a well in the center and add the warm water and oil. Stir the water and oil into the dry ingredients to form a dough. Stir until it’s all incorporated and the dough looks shaggy but mixed together, about 1 minute. Dough will be very firm.
Pour a little oil into another clean large bowl; use your hands to lightly grease the sides. Then transfer dough into the clean bowl and again using your hands, lightly coat the dough on all sides. FYI - The dough will double in size so be sure to use a bowl tall enough to manage this rise.
Cover with greased plastic wrap or light kitchen towel and let it rise on your counter for 2 to 3 hours.
NOTE: In the last 30 minutes of rising, place your Dutch oven with lid in cold oven and heat to 450 degrees (you want to add before preheating so it preheats with the oven (this will ensure it doesn't crack). Be sure your Dutch oven and knob can withstand a 450 degree temperature.
After 2-3 hours, the dough should have bubbles on the top. Flour a surface with at least 1 tablespoon flour spread out, then pour the risen dough onto it. Sprinkle another 1/2 tablespoon of flour onto the top of the dough and flour your dough scraper or spatula.
Using your dough scraper or spatula, fold the dough on top of itself. Do this by pulling the outer edges up and onto the center. Rotate the dough and do it a few more times (about 6 to 12 times). You want the dough to feel a bit tighter and to start forming a shape. Feel free to lightly sprinkle more flour during this process. It should take you less than a minute.
Scoop the dough up and place onto a piece of parchment paper. Using your hands, shape it into a circle.
When the oven is preheated, remove Dutch oven carefully with oven mitts. Take the lid off and place the dough with parchment paper underneath, into Dutch oven. Place lid back on (remember it’s hot) and place Dutch oven back into the oven.
Bake for 40 minutes. After that time, open the oven, carefully remove the lid and continue to bake for an additional 10-15 minutes until the crust is at your desired preference.
Remove Dutch oven (remember it will be very hot). Lift up the edges of the parchment and transfer the bread to a wire cooling rack.
Completely cool (see note below), then slice, serve and enjoy!
NOTE: If you like your bread a bit warm (for butter to melt on it), let it sit at least 30 minutes before you slice it
If you have never made No Knead Artisan Bread before, find a YouTube video to watch, to learn technique and tips.