Rustic No Knead Dutch Oven Bread

Step 1

Mix the flour, salt, and yeast thoroughly in a large bowl, then add warm water.Stir with a wooden spoon until everything is combined, forming a somewhat sticky dough.Cover the bowl tightly with plastic wrap. Leave out at room temperature for 8 hours or up to 24 hours. The dough will bubble up and rise.When you are ready to bake it, preheat the oven to 450 degrees.Put your empty, uncovered Dutch oven into the preheated oven for 30 minutes, so it's nice and hot.While your Dutch oven preheats, turn dough onto a well-floured surface and, with floured hands, form the dough into a ball. It is not necessary to knead the dough; gently form it into a ball. Cover dough loosely with plastic wrap and let it rest.When the Dutch oven has preheated for 30 minutes, remove it carefully from the oven. Working quickly, place the ball of dough on a sheet of parchment paper and carefully place it in the Dutch oven. Put the lid on the Dutch oven and return it to the hot oven.Bake the bread, covered, for 30 minutes.Remove cover and continue baking for about 10 or 15 minutes more until the crust is a beautiful golden brown.Watch to make sure the bread does not get too brown.Use the edges of the parchment paper to remove dough from the Dutch oven and place it on a rack to cool.Allow bread to cool slightly, then slice with a serrated bread knife and serve.

Step 2

Mix the flour, salt, and yeast thoroughly in a large bowl, then add warm water.

Step 3

Stir with a wooden spoon until everything is combined, forming a somewhat sticky dough.

Step 4

Cover the bowl tightly with plastic wrap. Leave out at room temperature for 8 hours or up to 24 hours. The dough will bubble up and rise.

Step 5

When you are ready to bake it, preheat the oven to 450 degrees.

Step 6

Put your empty, uncovered Dutch oven into the preheated oven for 30 minutes, so it's nice and hot.

Step 7

While your Dutch oven preheats, turn dough onto a well-floured surface and, with floured hands, form the dough into a ball. It is not necessary to knead the dough; gently form it into a ball. Cover dough loosely with plastic wrap and let it rest.

Step 8

When the Dutch oven has preheated for 30 minutes, remove it carefully from the oven. Working quickly, place the ball of dough on a sheet of parchment paper and carefully place it in the Dutch oven. Put the lid on the Dutch oven and return it to the hot oven.

Step 9

Bake the bread, covered, for 30 minutes.

Step 10

Remove cover and continue baking for about 10 or 15 minutes more until the crust is a beautiful golden brown.

Step 11

Watch to make sure the bread does not get too brown.

Step 12

Use the edges of the parchment paper to remove dough from the Dutch oven and place it on a rack to cool.

Step 13

Allow bread to cool slightly, then slice with a serrated bread knife and serve.