Ingredients:

  • 3 cups all-purpose flour
  • 1 and 1/4 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 1 and 1/2 cups warm water (about 110°F/43°C)
  • 1 tablespoon olive oil (optional, for added flavor)
  • Cornmeal or flour, for dusting

Instructions:

  1. Mix the Dough:
    • In a large mixing bowl, combine the flour, salt, and instant yeast. Stir to mix evenly.
    • Add the warm water (and olive oil if using) to the dry ingredients, and stir with a spoon or your hands until a sticky dough forms. Don’t worry about overmixing—the dough should be rough and shaggy.
  2. Let the Dough Rise:
    • Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for 12-18 hours. The dough will rise and bubble, and you should see it expand in volume.
  3. Shape the Dough:
    • After the dough has risen, sprinkle a clean surface with flour or cornmeal. Gently turn the dough out onto the surface and fold the dough over onto itself a couple of times to form a rough ball. Don’t over-handle it.
    • Place the dough on a piece of parchment paper for easy transfer into the Dutch oven.
  4. Preheat the Dutch Oven:
    • While the dough is resting, preheat your oven to 450°F (232°C). Place your Dutch oven (with the lid on) in the oven as it heats up. This will create a hot environment that helps form a crispy crust.
  5. Bake the Bread:
    • Once the oven has preheated, carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it gently into the Dutch oven.
    • Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown and has a hollow sound when tapped on the bottom.
  6. Cool and Serve:
    • Carefully remove the bread from the Dutch oven and allow it to cool on a wire rack for at least 30 minutes before slicing.

This No-Knead Dutch Oven Bread is a simple and fuss-free recipe that takes advantage of the Dutch oven’s ability to create an ideal environment for baking bread. The result is a golden, crusty exterior with a soft, airy interior. Perfect for a winter meal or to accompany soups and stews, this bread is sure to impress!