Crusty No Knead Dutch Oven Bread

This Crusty No Knead Dutch Oven Bread is a recipe inspire by Jim Lahey a famous baker in New York

This Crusty No Knead Dutch Oven Bread recipe is a recipe that you cannot miss because it will forgives the small mistakes. Even if you let your dough sit longer than the recommended time or add a little more water, your bread will be just as delicious. Even a beginner in the kitchen can make this bread

FAQ

Why my bread as not rise?

Probably because your yeast was no longer fresh. Be sure to check the expiration date before using. To keep your yeast fresher for longer you can store it in the freezer.

How to make bread without kneading?

It's really super simple, you just have to mix the ingredients together and let the dough sit for 8 hours. I often make the dough after the evening meal and let it sit overnight. Even if you let the dough sit for more than 8 hours, it's okay.

What size should my Dutch oven be?

To have a perfect round bread, you need to use a 5 quart or 7.5 quart Dutch oven.

Tips

• To prevent your bread from sticking add flour to the bottom of your pan. Corn flour is the one I use the most because it provides a nice texture. Another option is to add parchment paper in the bottom of the pan
• You can add other ingredients to your bread just before putting it in the oven. Like olives, cheese, pesto the possibilities are endless

Ingredients you will need for this recipe.

• Flour –  You just need all  purpose flour, flour you probably already have in your pantry.
• Salt – Salt is a most so don't forget it
• Yeast – I used active dry yeast. It's better to use active rather than instant as we really want a long and slow rise. However you can use rapid rise yeast but you will still need to let it rise overnight.
• Water – Make sure your water is a lukewarm temperature as it will affect the outcome of your yeast.

How to make the no knead bread?

More details in the recipe card just below

• Combine the flour, instant yeast and salt. Add water and stir until well blended
• Let the dough rest for at least 8 hours at room temperature.
• Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over once or twice.
• Put the dough in a bowl cover and let stand for another 1 hou
• Preheat the oven
• Make a ball with the dough and flour well with the flour of your choice
• Put the dough in a Dutch Oven, cover with the lid and bake for 25 minutes, then remove the lid and bake for another 15 to 30 minutes,

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