Easy No-Knead Dutch Oven Bread (Overnight Recipe)
No-Knead Bread- The simple way to make delicious bread from scratch. Easy to make, this bread will bring out the baker in you!
Servings: 16 servings (1 loaf)
Calories: 85kcal
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoon salt
- ¼ teaspoon dry yeast
- 1 ½ cups cold water
- flour for dusting
Instructions
- Grab a bowl and place the flour, salt, and yeast together. Stir them together.
- Add the water and mix with a spoon or by hand to incorporate the water into the flour.
- Do not overmix, and do not add more flour. The dough is supposed to be wet.
- Cover the bowl with plastic wrap.
- Let it rise at room temperature for 12-18 hours. More time, better results.
- The next day, preheat the oven to 450F and place the cast iron pot inside the oven. You need it blazing hot.
- Dust the work surface with flour and place the dough on it.
- Flatten the dough and wrap it like an envelope by bringing the sides toward the middle.
- Cover the bottom of a bowl with parchment paper.
- Place the dough on the parchment paper and let it rise again, covered, until the oven reaches 450°F.
- Place the dough on the parchment paper and into the hot cast iron pot.
- Cover with the lid and place the pot in the oven.
- Bake for 30 minutes at 450F.
- Remove the lid(carefully) and bake the bread uncovered for another 20 minutes until the surface of the bread reaches the desirable color(golden brown or dark brown). Use a thermometer to check the temperature inside the bread that should be 200-210F.
- Allow it to cool on a metal rack for at least an hour. This bread needs to cool down before you slice it.
- Keep it covered on the kitchen counter for up to 3 days. Use the leftovers to make croutons.
Nutrition
Serving: 1serving | Calories: 85kcal | Carbohydrates: 18g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 220mg | Potassium: 26mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 0.5IU | Calcium: 4mg | Iron: 1mg
