No-Knead Dutch Oven Bread

No-knead bread recipes are all over the place.  And as usual I'm late to the game experimenting with one.  Probably because I don't eat gluten, so I don't make much bread anymore.  Poor Mr. Devilish Dish is bread-deprived.  (Unlikely.  I'm sure when he goes out to lunch he gets extra bread to make up for it.)  It is truly simple to make, with little effort and the result is a lovely, crusty, rustic loaf.  Mr. Devilish Dish loved it.  Little Devil (who really isn’t that little anymore and doesn’t even live at home) was having trouble finding bread at the store last week. I said, “Get some flour and yeast and I will send you a recipe to make your own.”  She’s a great baker but I’m not sure she has ever made any breads besides pumpkin or banana. I assured her this truly is a fool-proof recipe and a few days later she sent me a picture of a gorgeous loaf of bread browned and crisp in her Dutch oven. It even makes the whole house smell amazing while it bakes and it is just so simple!  While I can't enjoy it myself, it is so easy to, I don't mind making my husband his own loaf of bread. I made my Dad a load just yesterday. When you see how simple this is and how delicious it tastes you'll know why this bread is such a hit!

           

You won't believe how easy this is!
No kneading required.

Weigh your ingredients if possible.
Reliable scales are fairly inexpensive,
and weighing versus measuring your baking
ingredients does make a difference.

Add the ingredients together
to create a shaggy, sticky dough.

Cover and let rest 8-18 hours.

Quickly shape the dough on a floured surface.
You don't need to knead :)
Just form a loaf shape.

Place on a piece of parchment paper
and set into a Dutch oven that has a lid.
Let rise 1-2 hours.

Bake covered for 45 minutes, resisting
the urge to peek!  Bake uncovered an
additional 10 minutes to brown the crust.

Let cool before slicing.

Show off your quality bread knife with
that lovely crusty bread.

Enjoy!

NO-KNEAD DUTCH OVEN BREAD

15 oz all-purpose flour (3 1/2 cups) *it is best to use a scale and weigh your ingredients if possible
1/2 teaspoon instant yeast
1 1/2 teaspoon salt
12 oz room temperature water (1 1/2 cups)

In a large bowl combine and thoroughly stir flour, instant yeast and salt.  Add water and stir until blended and there is no dry flour visible.  The dough will be shaggy and sticky.  Cover the bowl with plastic wrap and let the dough rise for 8-18 hours (I did the full 18) in a room that is about 65-70 degrees in temperature.  When the surface is dotted with bubbles the dough is ready.

Lightly flour a work surface.  Place dough on floured surface, using a bench scraper or spatula, fold the dough over on itself as you quickly and gently shape the dough to fit the shape of your pan. (I used a 5-quart Dutch oven) Sprinkle a piece of parchment paper with flour.  Place the bread on the parchment paper.  Lift the parchment paper and bread into the Dutch oven. Cover with lid and let rise for 1-2 hours (I did 2 hours) until doubled and puffy.

Place covered pan in a COLD oven (do NOT preheat) and set the oven temperature to 450 degrees F.  Start timer immediately for 45 minutes.  Bake WITHOUT PEEKING until the timer goes off.  Remove the lid and bake another 5-10 minutes to brown the surface.  Check the internal temperature of the bread with a thermometer in the center of the loaf.  The temp should read 205-210 degrees F.  Remove the bread from the pan and cool on a cooling rack.

The bread is best eaten approximately 3-4 hours after baking for optimal flavor and moisture.  Store in a food-grade bag to keep the crust from becoming soft.

Prep Time:  Up to 18 hours      Cook Time:  Approximately 55 minutes