his bread is so fantastic that I am literally over the moon and I just can’t stop eating it! Forget everything that you have learned about making yeast dough for a moment, and take a look at this perfect, crunchy crust! And the inside, OMG the inside is so soft and full of little holes! The best part is – it is so ridiculously easy to make this bread that anybody can do it!
First thing first, you need a Dutch oven. Or, you can use a cast iron covered deep skillet, like I have, it will work just fine. Other than that, all you need is flour, salt, water and some dried yeast. You also need to plan ahead and start making this bread the day before, because the dough needs to rise overnight. Yes, I know, this is a bit of a drag, however, the actual work you need to do is negligible, and the result is divine, so it’s worth the waiting!
Another important thing – the recipe calls for a really small amount of dried yeast, and if you don’t have a high precision scale, it will be tricky to determine how much to put in. You can try dividing 2 grams (1⁄3 Tsp) of dried yeast to 4 equal parts. This is how you do it; put the yeast on the plate, and divide it in half so you have visually two equal piles. Repeat that and you will get four 0.5 (1⁄6 Tsp) grams piles. Not as precise as the scale, but until you get one, it should work just fine.
Take a large bowl and mix all ingredients just enough to make the dough. Remember, no kneading! Cover with plastic wrap and leave at room temperature overnight. The dough should be doubled in size, and full of little bubbles at the top. Heat your oven at 250°C (480°F) and put inside an empty Dutch oven with a lid on for 15 minutes. Take the Dutch oven out very carefully since it will be very hot(!), and put the dough inside. Cover with a lid and put back into the oven. After 20 minutes remove the lid, and bake for another 15 minutes. Leave it to cool (if you can wait), and take out your best butter to spread on a warm slice, mmm…
No Knead Dutch Oven Bread Recipe
by:Tereza Alabanda,The Pastry MaestraPRINT PDF (EN) ISPIŠI PDF (HR)
Prep. time : 10 minutes
Cook time : 35 minutes
Ready in 45 minutes plus proofing
Level : BasicIngredients:
- Flour 400g (14oz)
- Dried yeast 0,5g (1/6Tsp)
- Salt 10g (2.5Tsp)
- Water 300g (10.6oz)
- Mix flour, water, salt, and dried yeast into a large bowl until combined. Don’t knead!
- Cover the bowl with plastic wrap and leave it at room temperature overnight.
- Heat your oven at 250°C (480°F) and put inside an empty Dutch oven with the lid on for 15 minutes.
- Take the Dutch oven out very carefully since it will be very hot(!), and put the dough inside. Cover it with a lid and put it back into the oven.
- Bake the bread for 20 minutes covered, and then remove the lid and continue baking for another 15 minutes.
- Put it onto a rack to cool down.
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