This Crusty No-Knead Dutch oven bread is one of my favorite bread recipes. The procedure is so easy to follow, even you can do it. The bread is soft and fluffy with a beautiful golden crust and tastes ridiculously delicious! The ingredients used in this loaf are the same as the famous artisan bread. However, the preparation is different. This bread requires a slow rise, producing perfect crust by baking the bread in a pot with the lid. The idea of baking bread in a dutch pot with a lid has never crossed my mind, but it makes complete sense now. As the bread bakes, the cover creates steam inside. Your house will have a wonderful aroma of freshly baked bread.
What is Crusty No-Knead Dutch Oven Bread?
The crusty no-knead Dutch oven bread is a simple and easy method of producing tender golden crust bread. This bread requires no kneading. You mix everything in a bowl, let it stand around for a few hours to rise, then bake it. The slow-rising process gives the bread its great flavor, and the baking method gives it an incredible crisp crust. The Dutch oven is the key to developing a perfectly crusty bread by convection heat.
The first crusty no-knead bread was made by bread baker Jim Lahey about ten years ago. There Mark Bittman published the recipe in the New York Times. The crusty no-knead dutch oven recipe is the easiest bread recipe ever!
Facts about No-knead bread
- Bread is softer when the recipe does not involve kneading because the more you handle the dough, the more the gluten strands develop, resulting in a tough dough or bread.
- The first Dutch oven was in 1707 in Netherland.
- Yeast was first used in the 19th century by homemakers to ferment flour, mashed grains, and potatoes.
What serves best with a Crusty no-knead Dutch oven bread?
This tender bread is a perfect dipper in your favorite stews and soup dishes. It is mind-blowing with a slather of butter, peanut butter and jelly, cream cheese spread, and pate. You can add your favorite meats or spread or filling to your bread. What you do with it after baking is dependent on your liking.
When would you eat this soft, tender No-knead bread?
This crusty no-knead bread can serve as an accompaniment at your dinner meal or used to make tea sandwiches at a tea party. It can also serve as a lunch or breakfast meal.
How the ingredients work in the recipe
Yeast is the raising agent in the recipe. During baking, the yeast acts on the ingredients to produce CO2 and alcohol, which causes the dough to rise.
Tepid water helps to activate the yeast so that fermentation can readily take place. When the water temperature is above 120 degrees F, it kills the yeast.
All-purpose flour contains the protein gluten, which allows the dough to stretch during baking.
Salt enhances the flavor and taste of the bread.
How to make it
Let us spill the beans on this amazing crusty no-knead bread recipe
Prepare the dough
Start by carefully measuring the ingredients and set aside. In a large bowl, combine all the dry ingredients (flour, salt, and yeast). Create a well in the middle of the mixture and pour in the tepid water using a wooden spoon to stir into a dough. Once the dough is shaggy, cover and allow it to rise until it doubles in size on the counter for 10 – 12 hours.
Bake the dough
To get the oven ready, preheat at 450 degrees F. Place Dutch oven with the lid on in the oven, ensure that it is heatproof.
In the meantime, pour the dough onto a well-floured surface. Put some flour on your hands, form the dough into a ball. Put the dough on a large parchment paper, place in Dutch oven cover, and bake for 30 minutes. Remove the lid, and bake for an additional 30 minutes.
Once baked, let it cool for as long as you can, store left-over in a paper bag for up to two days at room temperature.
Why should you make this Crusty No-Knead Bread?
This bread recipe is perfect for everyone who loves to make bread but does not like to knead. If you have never made bread before, this is the bread to learn. The dough is soft, wet, and sticky, which produces a crusty outside and a soft, airy inside.
Terms used in the recipe
Tepid water – This refers to lukewarm, moderately warm water or liquid.
Dutch oven – this is a thick cooking pot with a tight-fitting lid. A Dutch oven contains cast iron, aluminum, or ceramic material.
The dough is a thick, malleable paste made by mixing flour and water and or liquid and sometimes includes yeast or other leavening agents.
Question and Answer
Why is my bread so chewy?
Your bread might become chewy if there isn’t enough gluten formation or you are using a low protein flour. Always use all-purpose flour when making your bread. You should also ensure that you let the bread rise for at least 12 hours to give it enough time for gluten formation.
What causes my bread to be so dense?
Bread will become too dense when there is too much flour. Accurate measurement is relevant. Keep in mind that this dough will be sticky. Other factors that could have contributed to this are aged flour or humidity. Long rise, less yeast, and a sticky dough are elements of a light loaf. Finally, do not over-mix the dough.
The crusty no-knead Dutch oven dough recipe can be made and left to rise overnight. The baking time is short and makes a good creation by the typical housewives or professionals. There is little to no mess at the end of making the bread. No expert skills! Ditch the heavily textured bread and try this new and easy way of making soft, tender bread. If you want to ensure that the bread doesn’t stick to the container, you can sprinkle flour or cornmeal in the bottom of the pot. Your family will love you for it!
- 3 cups all-purpose flour
- 1 tsp salt
- 1 ½ cup tepid water
- 1 tsp dry yeast
- Cornmeal or extra flour for dusting and coating pan
- Combine flour, salt, and yeast in a bowl.
- Pour the tepid water over the flour mixture and
use a wooden spoon to stir to form a dough.
- Cover dough and let it rise to double its size
for 10 hours or longer.
- Preheat oven at 450F for 30 minutes. Place a Dutch
oven with a lid on in the preheated oven.
- Place the dough on a floured surface
and form it into a ball. Transfer on a large piece of parchment paper.
- Take the preheated dutch pan from the oven and place the dough into it with parchment paper. Cover and bake for 30 minutes.
- After baking for 30 minutes, remove the lid and bake for an additional 30min.
- Cool at room temperature.
For the tepid water, boil to 115 degrees F OR 46degrees C.
The bread has a shelf life of up to 2 days in a paper bag at room temperature.
Amount Per Serving: Calories: 1378kcalFiber: 11gg