Happy Friday Everyone!
Enjoy making a fast No-Knead Dutch Oven Bread – great for the whole family.
This recipe is famous for using high heat and a covered pot (Dutch Oven) to trap steam, giving the crust its characteristic crispness and the bread a beautiful rise.
Ingredients
• 3 cups all-purpose flour or bread flour (about 390g)
• 2 teaspoons instant or RapidRise yeast (this is the key to the speed!)
• 1 teaspoon salt
• 1 1/2 cups warm water
Instructions
Phase 1: Mix and Quick Rise (1 Hour)
1. Mix Dough: In a large bowl, whisk together the flour, yeast, and salt.
2. Add Water: Pour in the warm water. Use a wooden spoon or spatula to stir until the dough is just combined and no dry flour remains. The dough will be very sticky and wet—do not knead it or add extra flour.
3. Quick Rise: Cover the bowl tightly with plastic wrap. Let the dough rest at room temperature for 1 hour. It should become bubbly and puff up during this time.
Phase 2: Preheat and Shape (45 Minutes)
1. Preheat Oven: About 40 minutes into the rise time, place your empty 5- to 6-quart Dutch Oven (with the lid on) into the oven. Preheat the oven to 450°F (232^{\circ}\text{C}). The pot must be screaming hot to create the crust.
2. Shape: When the dough is ready, lightly flour a clean surface. Scrape the dough out of the bowl onto the floured surface. Sprinkle the dough with a little more flour.
3. Fold: Gently fold the dough over itself 10–12 times to form a rough ball. Do not deflate it completely—you are just tidying the edges.
4. Rest: Place the dough seam-side down on a square of parchment paper. Cover it lightly with a towel and let it rest for the remaining 15 minutes while the oven finishes preheating.
Phase 3: Bake (45 Minutes)
1. Load Pot: Carefully remove the piping hot Dutch Oven from the oven (use heavy mitts!). Remove the lid.
2. Transfer: Use the parchment paper as a sling to carefully lower the dough (still on the paper) into the hot pot. Place the lid back on.
3. Bake Covered: Bake for 30 minutes with the lid on.
4. Bake Uncovered: Remove the lid and continue to bake for 10–15 more minutes until the crust is a deep golden brown.
5. Cool: Remove the bread from the pot and place it on a wire rack to cool completely.
Enjoy your delicious, crusty loaf in just about two hours!
Cheers !
Chef Bari
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