Ingredients
Units
Scale
- 3 c. all-purpose or bread flour (plus additional flour for dusting your surface & dough)
- 1/2 tsp. dry active yeast
- 1 tsp. salt
- 1 1/2 c. warm water
- 1 tsp. extra virgin olive oil
Instructions
- Combine flour, salt, and yeast in a large bowl, add 1½ cups of warm water, and hand mix until you have a rough, sticky mass of dough.
- Drizzle olive oil down the sides of the bowl and cover.
- Let rise at least 9 hours at warm room temperature.
- Preheat oven to 500 degrees Fahrenheit with Dutch oven inside.
- Liberally flour your work surface and lay out your dough.
- Stretch one corner toward yourself and fold it over onto the rest of the dough. Perform this fold on each side of the dough, rotating after each.
- Once finished, flip the dough so your folds are now on the bottom side.
- Cup your hands around the side of the dough furthest from you, and pull it toward yourself in a manner that “tightens” the dough.
- Rotate and repeat until the dough shapes into a nice, even ball.
- Once the oven is preheated, take out the Dutch oven and remove the lid.
- Flip the dough over into it, seam side up.
- Cover with the lid and bake for 25 minutes, then remove the lid and bake for another 5 minutes until the loaf is a rich, golden-brown color.
- Cool for 30 minutes.
Keywords: no kneed dutch oven bread, dutch oven, bread, artisanal bread