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No-Knead Artisan Bread Recipes taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Dutch Oven No Knead Bread

This easy Dutch Oven No Knead Bread recipe requires no kneading, just a quick mix and long rise for amazing artisan-style crust and flavor.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 8 servings
Calories 188 kcal

Equipment

  • 1 Dutch oven 5.5 or 6 qt. recommended
  • 1 Silicone spatula
  • 1 Parchment paper for shaping and baking
  • 1 Meat thermometer to check water temperature

Ingredients
  

Main Ingredients

  • 1 ½ cups warm water around 100°F, no hotter than 110°F
  • 1 packet yeast 2.25 teaspoons, active dry or instant
  • 1 ½ teaspoons fine salt non-iodized preferred, kosher salt works
  • 3 ¼ cups all-purpose or bread flour plus more for dusting

Instructions
 

Instructions

  • Warm your 1.5 cups water to about 100°F. Don't let it go over 110°F or the yeast might die.
  • In a big bowl, mix the warm water, yeast, and salt. Use a whisk to dissolve fully.
  • Add the flour all at once and stir. It should be sticky. Scrape the sides but don’t overmix.
  • Cover bowl with towel or wrap. Let rise 2-3 hours until doubled in warm place.
  • Lay parchment on counter, dust with flour, gently turn out dough, shape gently.
  • Flip loaf using parchment so floured side is on top. Let rest 30 minutes uncovered.
  • Preheat oven to 450°F with Dutch oven inside, lid on, at least 30 minutes before baking.
  • Carefully remove Dutch oven, place dough (with parchment) inside. Cover with lid.
  • Bake 35 minutes with lid on at 450°F.
  • Remove lid, bake 5-10 more minutes until golden brown.
  • Remove bread using parchment, place on wire rack or cutting board to cool.
  • Let cool at least 30 minutes before slicing to avoid gummy texture inside.

Notes

Let bread cool completely before slicing to avoid gummy interior. Store in airtight bag for 3 days, or freeze sliced with parchment between.