Quick No Knead Dutch Oven Bread
Make this artisan-style, Quick No-Knead Dutch Oven Bread in only 2-hours! It is moist and tender with a beautiful crunchy crust. No special equipment needed, just a bowl, a spoon and 5 minutes of mixing time.
Servings: 1 loaf
Ingredients
- 3 cups all-purpose flour or bread flour, 360 grams
- 2¼ teaspoons Quick Rise Instant yeast 1 packet, or RapidRise instant yeast
- 1½ teaspoons salt 9 grams
- 1½ cups water warm, up to 100°F; (338 grams)
Instructions
Make the Dough:
- Fluff up the flour before measuring or weighing; then add the flour, yeast and salt to a mixing bowl and stir to combine. Make a well in the center and pour in the water, stir and mix completely . The dough will be soft and sticky.
- Cover the bowl with an oil-sprayed plastic wrap and let stand in a warm spot at room temperature. Let rise for 1 hour. (I like to set the covered bowl on top of the refrigerator).
- After 40 minutes, place a 4 or 6-quart Dutch oven with lid in the oven and preheat to 450°F.
- Sift a light dusting of flour on a large piece of parchment paper and set aside.
- When the dough has rested for the 1 hour, turn it out onto a lightly flour-dusted work surface. Use a bench scraper to turn and fold the dough 5 or 6 times to shape into a rough ball. Dust lightly with flour.
- Place the dough with the floured side down, in the center of the reserved sheet of parchment paper. Dust the exposed top lightly with flour and cover with a fresh piece of plastic wrap. Let the dough rest on the counter top for 15 minutes.
Bake the Bread:
- Carefully remove the Dutch oven from the oven, remove the lid. Remove the plastic wrap covering from the dough, and using the parchment paper as a sling, lift the dough and set it into the Dutch oven. Spray the top of the bread with some water (see notes) and score it with a sharp blade.
- Replace the lid and transfer to the oven.
- Bake for 30 minutes, then remove the lid from the Dutch one and bake the bread for an additional 15 minutes.
- Transfer the hot Dutch oven to the work area and using the parchment paper, lift the bread out and place on a wire rack. Let cool before slicing.
Video
Notes
Flour matters: All-purpose flour has about 10% protein, while bread flour clocks in around 12%. More protein = more chew. If using bread flour, increase the water by ¼ to ⅓ cup. The dough should be soft and sticky either way.
Watch your yeast: Check the expiration date and store it in the fridge. Old yeast = sad, flat bread.
Use the right water temp: Aim for lukewarm, around 100°F. Hot water can kill the yeast and ruin your rise.
Steam is your friend: Spraying the dough with water before baking helps create more steam, which leads to a higher rise and a crustier crust.
Dutch oven = crust goals: It traps steam and gives the bread that lofty rise and crackly finish. But don’t leave the lid on the whole time. Remove it after 20 to 30 minutes so the crust doesn’t get too thick.
Check for doneness: Tap the bottom of the loaf. It should sound hollow. For extra precision, use an instant-read thermometer. The internal temp should hit 210°F when it’s done.
Prevent overcooked bottoms: Place a small metal rack or trivet in the bottom of your Dutch oven before adding the dough. It lifts the bread just enough to reduce direct heat and help avoid a scorched base.
Nutrition
Serving: 1 slice | Calories: 134kcal | Carbohydrates: 28g | Protein: 4g | Sodium: 304mg | Fiber: 1g
