No-Knead Dutch Oven Artisan Bread
This quick and easy dutch oven bread is so tasty. With a salty and crunchy crust it will please everyone who eats it!
Equipment
- Dutch Oven
- A wooden spoon for mixing the ingredients
- Plastic wrap, bees wrap, or tea towel to cover your rising dough
- Parchment paper for the inside of your Dutch oven
- Whisk
Ingredients
- 6 Cups Unbleached All- Purpose Flour
- 4 tsp. Sea Salt
- 1 Packet of dry yeast
- 3 Cups Water
Instructions
- In a large glass bowl add in flour, salt, and yeast and whisk together until all of the ingredients are incorporated together well.
- Pour in warm water to the mixture and use a wooden spoon to stir together until shaggy dough forms. It may be sticky to the touch.
- Cover the bowl with plastic wrap, bees wrap, or a tea towel and set it in a warm place on the counter in your kitchen to rise. The minimum rise time is 3 hours, and the maximum rise time is 18 hours. The dough will double in size and it will bubble on the top.
- Once your dough has risen for at least 3 hours I like to sprinkle some flour on the top and punch it down with a wooden spoon and let it rise for another hour. This is optional.
- When the dough has risen, preheat your oven to 450 degrees with the Dutch oven inside (no parchment paper yet).
- Once the oven is preheated, take out your Dutch oven and add parchment paper to line the inside.
- Sprinkle flour over your dough so it doesn’t stick all over your hands. Transfer the dough to the inside of the parchment paper-lined Dutch oven. Cover and bake for 45 minutes.
- Once the 45-minute bake time is up, check the bread. If you want to brown the top to give it that artisan bread crunch, simply uncover and bake for another 10-15 minutes.
- Once the bread is complete, take it out of the oven and drizzle the top with olive oil and sea salt.
- Let it slightly cool, and then enjoy!