No-knead Dutch oven bread
A simple overnight loaf with a wet dough, long fermentation and a covered bake for a crisp crust.
No-knead Dutch oven bread
A simple overnight loaf with a wet dough, long fermentation and a covered bake for a crisp crust.
Ingredients
- 400 g bread flour
- 8 g salt
- 1 g instant yeast
- 300 g room-temperature water
Method
- Mix into a shaggy dough and cover for 12–18 hours.
- Shape gently and rest while the covered Dutch oven preheats to 230°C / 450°F.
- Bake covered about 30 minutes, then uncover until deeply browned.
- Cool completely before slicing.
CookHour note
Times vary with cookware, appliance calibration and ingredient size. For meat and fish, use a reliable thermometer and follow food-safety guidance for your region.
How this was written
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