No Knead Crusty Round Bread In A Dutch Oven Food

NO KNEAD CRUSTY ROUND BREAD IN A DUTCH OVEN

Steps:

• Add the water, sugar and yeast in a deep bowl. Then add one cup of flour and the salt and stir well (with a wooden spoon or silicone spatula) until the flour is incorporated.
• Continue adding one cup at a time and stir until all the flour is well incorporated. Depending on the brand of flour you use you will need 4 to 4½ cups of flour. The dough should be sticky, but not too liquid.
• Once all the flour is incorporated and the dough is smooth cover the bowl with a towel or plastic wrap and allow it to rise for one hour.
• Generously flour a surface and transfer the proofed dough there. Pull each corner of the dough in towards the center. Form a round loaf. Look at the video to see exactly how I do this.
• Dust a bowl or a proofing basket with flour and carefully transfer the dough there, seam side down (smooth surface up).
• Proof the dough in the basket or bowl for another 30 minutes. It should be covered and away from drafts and vents. I use a clean shower cap to cover my proofing basket.
• While the dough is proofing for a second time put an empty dutch oven (with the lid on) on the middle rack or the oven and preheat it to 460F.
• When the oven is done preheating use oven mitts to remove the dutch oven and take the lid off. Flip the dough on a parchment paper. Score the surface of the bread with a sharp knife (optional).
• Carefully place the dough in the hot dutch oven. Put the lid on and place in the oven.
• Bake the bread for 30 minutes with the lid on. Then bake 10 more minutes without the lid.
• Use a spatula to remove the bread form the dutch oven and place it on a cooling rack. Allow the bread to cool down slightly before you slice it.

NO-KNEAD DUTCH OVEN BREAD

Steps:

• Mix flour, salt, and yeast together in a glass or ceramic bowl; add water. Cover with plastic wrap and set aside at 70 degrees F (21 degrees C) for 12 to 19 hours.
• Turn dough out onto a floured cutting board covered with waxed paper. Dough will be sticky. Turn 2 to 3 times so that all sides are well floured. Set aside, covered with waxed paper, until doubled in size, about 2 hours.
• Place a Dutch oven in the oven. Preheat the oven to 475 degrees F (245 degrees C).
• Carefully remove the Dutch oven, place dough inside, and cover with the lid.
• Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until the crust achieves your desired color, 10 to 20 minutes more.

NO-KNEAD ARTISAN STYLE BREAD

Steps:

• Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
• Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
• Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
• Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
• Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
• Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

EASY NO KNEAD DUTCH OVEN CRUSTY BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended.
• The dough will be shaggy and sticky.
• Cover bowl with plastic wrap.
• Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
• The dough is ready when its surface is dotted with bubbles.
• Lightly flour a work surface and place dough on it.
• Sprinkle it with a little more flour and fold it over on itself once or twice.
• Cover loosely with plastic wrap and let it rest for about 15 minutes.
• Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal.
• Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal.
• Cover with another towel and let rise for about 1 to 2 hours.
• When it's ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
• At least 20 minutes before the dough is ready, heat oven to 475 degrees.
• Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats.
• When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up.
• The dough will lose its shape a bit in the process, but that's OK. Give the pan a firm shake or two to help distribute the dough evenly, but don't worry if it's not perfect; it will straighten out as it bakes.
• Cover and bake for 30 minutes.
• Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned.
• Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.