No-Knead Dutch Oven Bread

Name: No-Knead Dutch Oven Bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12 servings
Ingredients: 500 g wheat flour (type 550); 400 ml lukewarm water; 3 g instant dry yeast; 10 g salt; 20 g flour for dusting

The pot-bread trick: the dough rises overnight on its own and bakes in a preheated cast-iron pot. Five minutes of hands-on work for a bakery-style crust..

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Cook time

60 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

153 kcal

Calories

5 g

Protein

1 g

Fat

31 g

Carbs

Ingredients

For 12 servings

Estimated cost~€0.35 · ~€0.05/serving

Instructions

1
Mix the flour, dry yeast and salt in a large bowl. Pour in the lukewarm water and stir everything into a sticky dough with a spoon, without kneading.
2
Cover the bowl and let the dough rise at room temperature overnight, until it has doubled in size and the surface is bubbly.
3
Tip the dough onto a well-floured surface, fold it once from the outside in with floured hands and shape into a ball. Set it on baking paper and let it rest.
4
Heat a lidded cast-iron pot in the oven to 240 degrees. Lower in the dough with its paper, bake covered, then finish uncovered until deep golden and let it cool before slicing.