There are a million no-knead dutch oven bread recipes out there, all with slightly different ratios of yeast and salt to the flour and water. This is my favorite because the extra salt gives it a richer, less flat flavor. Give it a try and you can always google the other ratios…
You can also change this up with add-ins and crust-toppers. I love to add in a little flax seed for added protein and fiber, or sprinkle it with Everything Bagel seasoning for a savory alternative to my morning bagel. My everyday jam calls for a sesame seeded crust.
If you give it a go, I’d love a comment or a picture upload!!
Good luck (you can do this)!!
Kelli
Ingredients
3 cups all-purpose flour, plus more for shaping
2 teaspoons sea salt
1 teaspoon Red Star active dry yeast
1 1/2 cups warm water (about 110 to 115 degrees F)
Instructions
In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.
Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.
Heat oven to 450 degrees F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.
Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.
Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Cover Dutch oven and return to oven.
Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.