By Chef Alli
Dutch Oven Crusty No-Knead Bread
Ingredients
When I discovered this recipe, I was immediately intrigued. Could it be true? A crusty, chewy bread you just mix up and bake? I’m happy to report that was years ago and I’m still baking this bread on a regular basis.
4 1/3 cups all-purpose flour
2 tsp. kosher salt
1 1/2 tsp. active dry yeast (I use quick-rise yeast)
2 1/4 cups warm water (110–115 degrees F.)
Butter, for slathering loaf
Instructions
In a large mixing bowl, whisk flour, salt and yeast until well combined.
Add warm water and stir until a rough dough forms; mixture will be super wet and very sticky to the touch.
Cover bowl tightly with plastic wrap and set dough aside in a warm place, eight to 16 hours until dough rises, bubbles and flattens out a bit on top.
Punch dough down. Generously flour a sheet of parchment paper. Transfer dough from bowl to parchment paper; with floured hands, shape dough into a ball, then sprinkle top lightly with flour. Lay a sheet of plastic wrap over dough and let rest 30 minutes.
Meanwhile, as dough begins its 30-minute rest, prepare the Dutch oven by preheating oven to 450 degrees F. Place Dutch oven (with lid) into oven and let fully preheat for 30 minutes before baking bread.
Remove Dutch oven from oven. Uncover dough. Using parchment paper, carefully transfer dough into Dutch oven, keeping parchment paper beneath it. Cover Dutch oven with lid and return to oven.
Bake bread 50 minutes covered, then another 15-20 minutes uncovered until dough is baked through and golden brown on top.
Remove bread from oven and gently slather a bit of butter over the top of the loaf; cool bread before slicing.
