Is there anything more mouth-watering than perfect bread that’s still warm from the oven? The aroma alone is worth dirtying some dishes. This bread is tangy, a bit like sourdough, and really could not be easier to make. You don’t even need to knead it!
Don’t have a Dutch oven? Try my braided loaf!
This is a bit of a weird method and one I happen to love. Simply whisk together flour, salt, and yeast, pour in warm water, stir it together, and leave it covered on the counter overnight. The next day, shape it in a ball, pop it in a preheated Dutch oven, and watch the magic happen. Is there a spell in Harry Potter for bread baking? I can’t imagine it would be easier than this!
You’re going to think, my loaf isn’t big enough to bake! And yet somehow it works. The dough is very sticky when you punch it down. Be sure to flour your hands thoroughly before trying to work with it. I like to gently pull it from the sides of the bowl, pick it up, then sort of just turn it around for a minute or two in my floured hands to form a ball shape. I hope you love this recipe as much as I do!
Dutch Oven Bread
3 cups all-purpose flour
2 tsp fine sea salt
1 tsp yeast (not instant)
1 1/2 cups warm water (100-110 degrees Fahrenheit)
- In a large bowl (I love my Pyrex for this), whisk together flour, salt, and yeast. Pour in water and mix with a wooden spoon just until combined. Cover the bowl with plastic wrap and leave overnight, about 8-10 hours. The dough should double in size and will be flat and bubbly on top.
- Preheat oven to 450 degrees.
- Flour your hands and punch down dough. Pick the dough up and fold it in on itself a couple of times to form a ball. Set on parchment paper and cover with plastic wrap. Let rest while you preheat the dutch oven.
- Set Dutch oven in the preheated oven with the lid on. Keep in the oven for thirty minutes to thoroughly heat the Dutch oven.
- Remove Dutch oven from the oven. Take the lid off, carefully pick the parchment paper up, and set the bread dough with the parchment paper in the Dutch oven. Place lid back on and return to oven. Bake for 40-45 minutes, remove the lid, and bake for another 10-15 minutes until the crust is golden. Let cool at least ten minutes before slicing.
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