Dutch Oven No Knead Crusty Bread

· 1 bread

Original recipe by Elizabeth Lindemann, published on
Bowl of Delicious

Ingredients

  • 360ml warm water (about 40°C)
  • 7g yeast (1 packet active dry, instant, or quick rise)
  • 9g fine grain salt (1.5 teaspoons)
  • 400g all-purpose or bread flour (plus more for dusting)

Directions

  1. In a large bowl, whisk together the warm water, yeast, and salt until mostly dissolved.
  2. Add all flour at once and stir until a sticky dough forms, adding flour or water if needed for correct consistency.
  3. Cover and let rise 2–3 hours in a warm place until doubled in volume.
  4. Preheat oven to 230°C with Dutch oven inside for at least 30 minutes before baking.
  5. Shape dough into a loaf on floured parchment paper, fold edges, and flip so floured side is on top.
  6. Optional: score top with slits about 1 cm deep.
  7. Carefully place dough with parchment into the hot Dutch oven, cover, and bake for 35 minutes.
  8. Remove lid and bake another 5–10 minutes until golden brown.
  9. Transfer bread to a wire rack to cool at least 10 minutes before slicing (preferably 30–60 minutes).