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Home > No-Knead Dutch Oven Bread

No-Knead Dutch Oven Bread

No-Knead Dutch Oven Bread No-Knead Dutch Oven Bread
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FREE RECIPE -- No purchase necessary. Do not click Add to Cart. Simply read, print, or save this recipe. Visit thekitchenwins.com to shop the tools used in this recipe.

Prep: 15 min + 12 hr rise  |  Cook: 45 min  |  Serves: 1 loaf

Ingredients

  • 3 cups (360g) all-purpose flour
  • 1/4 tsp instant yeast
  • 1.5 tsp kosher salt
  • 1.5 cups (355ml) room-temperature water
  • Rice flour or extra AP flour for dusting

Supplies

  • Large mixing bowl + plastic wrap
  • 5-quart cast iron Dutch oven with lid
  • Parchment paper

Instructions

  1. In a large bowl whisk flour, yeast, and salt. Add water and stir with a wooden spoon or rubber spatula until a shaggy dough forms with no dry flour visible. Cover with plastic wrap. Let sit at room temperature 12 to 18 hours.
  2. The next day the dough will be bubbly and sticky. Generously flour a work surface. Turn dough out. Fold it over itself 4 times. Shape into a rough ball. Place seam-side down on a large sheet of parchment paper. Cover loosely and let rest 1 hour.
  3. Meanwhile preheat oven to 450 degrees F with Dutch oven inside. When ready, score the top of the dough with a sharp knife. Carefully lower dough on parchment into the screaming-hot Dutch oven. Cover and bake 30 minutes. Remove lid and bake 15 more minutes until deeply golden. Cool on a wire rack at least 1 hour before slicing.

The Kitchen Wins Tip: The Dutch oven traps steam for the first 30 minutes, replicating a professional bread oven and producing a bakery-quality crust at home. Shop ours at thekitchenwins.com

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