The Best Crusty Bread Dutch Oven Food

NO-KNEAD PEASANT BREAD

Steps:

• Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 1 1/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky). Cover the dough tightly with plastic wrap. If you have extra time, refrigerate 12 to 24 hours; this is not necessary but will improve the flavor of the bread.
• Let the dough rise, covered, at room temperature for about 18 hours; this rise is necessary whether you refrigerate the dough first or not. The surface will be bubbly after rising.
• Generously dust a work surface with all-purpose flour. Turn the dough out onto the flour, then sprinkle flour on top. Fold the top and bottom of the dough into the center, then fold in the sides to make a free-form square. Use a dough scraper or a spatula to turn the dough over, then tuck the corners under to form a ball.
• Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, 2 to 3 hours.
• Position a rack in the bottom of the oven and place a 2- or 4-quart cast-iron or enameled Dutch oven (without the lid) on the rack. Preheat the oven to 450 degrees F for at least 30 minutes. When the dough has doubled, carefully transfer the hot pot to a heatproof surface. Uncover the dough, lift up the parchment and quickly invert the dough into the pot (shake the pot to center the dough, if necessary). Cover with the lid and bake 30 minutes, then uncover and bake until brown and crusty, 15 to 30 more minutes. Turn out onto a rack to cool.

SIMPLE CRUSTY BREAD

Steps:

• In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
• Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
• Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
• Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

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.

CRUSTY DUTCH OVEN BREAD

Steps:

• Pour bread flour into the bowl of an electric stand mixer and add water, followed by salt. Sprinkle yeast over the surface and allow to dissolve, about 5 minutes.
• Mix on medium speed using the paddle attachment until the dough comes together. Replace the paddle with a dough hook. Continue mixing until dough is smooth and elastic, about 10 minutes.
• Cover the bowl with plastic wrap and allow to the dough to rise to about twice its size, 30 to 45 minutes. Push a finger into the dough. The dough should give some resistance, but not spring back. If it springs back, let it rise longer.
• Turn dough out onto a floured surface and punch down to expel excess gas and redistribute the yeast. Cover with a clean dish towel and let rest for 10 to 15 minutes.
• Shape the dough into a boule by pushing back and forth on the counter in a circular motion until you have a round, smooth ball. Cover dough with a clean dish towel and allow to rise, about 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C). Grease a Dutch oven.
• Slice a very shallow "X" into the top of the bread with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid.
• Bake in the preheated oven for 10 minutes. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake, covered, for 20 minutes. Remove the lid and continue baking until deep golden, 25 to 30 minutes.

THE BEST CRUSTY BREAD (DUTCH OVEN)

Steps:

• 1. Whisk flour, yeast, and salt in a 3-4 quart bowl with a tight-fitting lid. I like to use my trusty Tupperware. If you don't have a bowl w/lid use plastic wrap on a bowl.
• 2. Add the water and stir with a wooden spoon until the dough is mixed well.
• 3. The dough will be quite sticky and shaggy looking, but that's OK.
• 4. Cover the bowl and set aside for 12-18 hours (up to 24 overnight is fine).
• 5. Preheat oven to 450 degrees. Place a cast-iron Dutch oven with the lid into the oven while preheating and heat the pot/lid for 30 minutes.
• 6. Meanwhile, scrape the risen dough from the bowl onto a heavily floured surface. (Dough will still be very sticky.)
• 7. With floured hands, gently shape the dough into a round loaf, making sure there's enough flour on the surface so the dough doesn't stick. Let the dough just sit there until your pot is preheated.
• 8. Take the hot pot from the oven and gently place the dough into the pot.
• 9. Cover with the lid and return to the oven and bake for 30 minutes.
• 10. Remove the lid at that time and return the pot to the oven for another 10-15 minutes.
• 11. Gently shake the loaf onto a cooling rack and enjoy the beautiful aroma. Give it a chance to cool before cutting into the loaf.

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} CRUSTY DUTCH OVEN BREAD

Steps:

• In a big bowl mix together flour, salt and yeast. Add water to the bowl and using a rubber spatula mix it until it is all incorporated. Cover the bowl with plastic wrap and sit on your counter for 12 to 18 hours. When ready to bake, preheat oven and your cast iron dutch oven to 450 F degrees. (your dutch oven needs to have a lid, preheat along with the oven) Flour your work surface and your hands really well. With your floured hands gently remove the dough from the bowl and shape it into a ball. Remove pot from oven when preheated, and remove the lid. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven. Bake for 30 minutes with the lid on, then remove the lid and bake for another 15 to 20 minutes or until golden brown. Remove from the oven and let cool. Slice and enjoy!

EASY NO KNEAD BREAD (DUTCH OVEN BREAD)

Steps:

• Combine the flour, yeast, and salt in a large bowl and stir to combine.
• Add the water and mix until the dough forms a ball.
• Cover the bowl with plastic wrap (sprayed with cooking spray) and a damp tea towel.
• Let dough sit covered at room temperature for 18-24 hours.
• After 24 hours (or at least 1 hour before you want to serve) preheat the oven to 450 degrees F.
• Place a 2 3/4 quart dutch oven (or a 2.4L baking dish) with a lid in the oven while it is preheating. (Note: Readers have used a 5 qt. dutch oven with success).
• While oven is preheating, transfer the dough from the bowl onto a floured surface.
• Form the dough into a ball, adding a few TBS more flour if needed. The dough should still be slightly loose. Then cover it with a floured towel while the oven is preheating. (Important note: The dough ball will be loose and "floppy." That is how it should be as this is a very moist bread which is what makes it so irresistible. You will not have a firm ball, it will look a little flat).
• Carefully remove the hot baking dish from the oven. Remove the lid and spray the dish with cooking spray or line it with parchment paper.
• Gently put the dough ball into the baking dish so it's evenly distributed.
• Cover and bake for 30 minutes.
• Remove the lid and bake for an additional 15 minutes, or until the loaf is golden brown.
• Remove the loaf from the baking dish and let it cool on a rack before slicing. To keep it warm, cover with a tea towel.