I've had my eye on this no-knead bread recipe for a couple of years now. I always talked myself out of making it because the idea of a no-knead bread just seemed ridiculous. It goes against all my baking instincts. But this past Fall, one of my favorite bloggers wrote a post about this bread and I decided that if she raved about it (and couldn't seem to stop mentioning it) then maybe I should give it a chance. This past weekend we had some friends over for dinner and I informed them that they were going to be my guinea pigs and down the rabbit hole I went.
It turned out AMAZING. My first wow moment was when I lifted the lid off my beautiful, red dutch oven and this bakery worthy loaf was in my oven. The bread was well risen and the top had cracked beautifully. The golden crust was dusted just perfectly in flour and to top it off, it smelled divine. No-knead bread for the win.
When we sat down to dinner we all decided that tearing the bread by hand seemed like the most fun option. The crust had a very satisfying crackle and we ripped chunks off and dug in. The bread has an amazing flavor because you use very little yeast and let it rise for a very long time. The harder you make that yeast work, the better flavor you will get. The "no-knead" texture is a little different than other breads, a little chewy, but it's just right. We served it with an herbed dipping oil and finished off the entire loaf. If you want to feel like a baking goddess, get yourself a dutch oven and bake this bread.
Dutch Oven No-Knead BreadMakes 1 loaf
3 cups all purpose flour
1 1/2 tsp salt
1/2 tsp instant yeast
1 1/2 cups room temperature water
In a large bowl whisk together the flour, salt and yeast. Using a wooden spoon, stir in the water until the flour is just wet and you have a chunky dough. You want the dough to be just wet, it won't look like other bread doughs. Cover with plastic wrap and rise at room temperature for 12-18 hours. Don't try to hurry the rise along with heat. You want a long, slow rise.
About 30 minutes before you want to bake the bread place the dutch oven with the lid on into the oven and preheat to 450. Using well-floured hands, scrape and dump the dough onto a well-floured surface and carefully form into a ball. You don't want to deflate too much of the air that was developed during the rise. Place onto a piece of parchment paper, dust with a little flour and cover with plastic wrap. Rest for 30 minutes.
After 30 minutes is up, carefully remove the dutch oven from the oven and remove the lid (it's hot!). Remove the plastic wrap from the dough and lower into the pot using the parchment paper. Recover the pot and place in the oven. Bake for 30 minutes. Remove the cover and bake for another 15 minutes or until very golden and crispy. Remove pot from the oven and carefully remove the bread using the parchment paper.
Recipe from: Pinch of Yum