This Dutch oven bread really is as easy as it seems. An amazing bakery bread with a golden crisp outer crust, a soft, with great flavour. The traditional resting time of this type of bread takes 18 to 24 hours, but this method won’t take that long. A very easy and astonishingly tasty, crispy artisan bread is given that there is no kneading involved. This no kneading bread required time is less than 10 minutes because of its nature. Therefore the fermentation time will be extended, all the other time is just for resting.
This bread calls for 4 ingredients. It doesn’t call for kneading just mix everything together until it absorbs all the water, that is all for the dough. Cover and leave for about 3 to 4 hours to rest. During this moment you can keep yourself busy with other things in the house. After 3 hours, open the dough, sprinkle a little bit of flour on the surface of the dough, just for easier handling. Punch it down to remove the trapped air. The dough should be very soft but try to put it together in a ball, transfer it to a parchment paper and lay it on a flat surface.
Cover the dough again with a kitchen towel and leave it to rise for another hour. Meanwhile, to ensure you get a burst when the dough is put inside the pot, it should be preheated empty for 30 minutes. Keep in mind that the temperature of your kitchen will make a difference in how quickly the dough rises. The No-Knead crusty Dutch oven bread can take anywhere from one to three hours to rise. Start preheating your pot roughly 30 minutes before your rising dough is ready.
You can now bring out the Dutch pot from the oven and gently transfer it inside the pot, immediately cover the pot and take it to bake in the preheated oven. Be careful the pot must be hot at this pointless you get burned. Cover bake it for 30 minutes, then open the dutch oven and leave the bread for another 20 minutes to perfect the brown crispy crust.
- 4 cups of flour
- 2 cups of water
- 2 tsp of salt
- 2 tsp of yeast
- In a large mixing bowl, add your flour and create a hole in the middle and then add the yeast, salt and warm water. Using a rubber spatula or your hands, mix it until it is all incorporated.
- Cover the bowl with plastic wrap and leave to rest for two hours.
- After those hours, flour your work surface and your hands, uncover the dough and press it down to remove the trapped air.
- With your floured hands, gently roll the dough into a ball shape, cover and leave it to rest for another 1 hour.
- While the dough is resting, preheat your oven and put your dutch pot inside the oven and preheat them together to 450 F degrees. (Your dutch oven needs to have a lid, preheat along with the oven for about 30 to 40 minutes).
- Remove the pot from the oven when preheated and remove the lid.
- Take the ball of dough and drop it into the pot. Cover the pot with the lid and immediately place it back in the oven.
- Bake for 30 minutes with the lid on, and then remove the lid and bake for another 10 to 15 minutes or till golden brown.
- Remove from the oven and let to cool.
When unbaked dough with all its interior moisture is put inside the hot pot, precious humidity is captured in the form of steam. The steam keeps the crust soft longer, so it can continue to expand during the early stages of baking. The result is a loaf that looks like it came from the bakery down the street. This recipe calls for four ingredients and requires two to three hours to rise, and you will get an amazing crusty Artisan Bread. It is advisable not to below the two hours achieve the best texture in your bread. Minimal handling is needed to keep the awesome texture of this bread if you keep on manipulating the dough you will not achieve that.
This bread is very versatile, you can add any spice, seasoning or herbs if you so wish. You can also spread some butter or olive oil on top of the bread and sprinkle seeds, oats or grains over it. When making this dutch oven bread, use a large bowl because the dough has a tendency to rise so high. After the second rise, the dough can be kept in the fridge for up to two weeks. Covering the dutch oven during baking will create a suitable steamed environment for the bread which in turn helps to form a crusty exterior.