No-Knead Dutch Oven Bread

This rustic bread is easy and fabulous - tastes like it’s fresh from a French bakery. The secret is the use of a Dutch oven, which regulates the moisture.

Step: 1

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.

Step: 2

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.

Step: 3

Place a Dutch oven in the oven. Preheat the oven to 475 degrees F (245 degrees C).

Step: 4

Carefully remove the Dutch oven, place dough inside, and cover with the lid.

Step: 5

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.

Per Serving: 114 calories; protein 3.3g; carbohydrates 23.9g; fat 0.3g; sodium 389.1mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.