Bake the dough 45 minutes covered, then another 10 to 15 minutes uncovered until the top of the bread is a lovely golden brown. Whatever works fer ya!Ĭover the Dutch oven and return it to the oven (how many times can I type the word “oven”?). Mine is enamel-coated, but I find it easier to keep the round shape of the dough if I just place it in the Dutch oven with the parchment paper. If the bottom of your Dutch oven isn’t enamel-coated, it’s best to use the parchment paper. When the dough is fully rested, remove the Dutch oven from the oven (careful, it’s insanely hot!) and either transfer the dough alone directly to the Dutch oven, or place it in the Dutch oven with the parchment paper underneath. Cover the dough with a sheet of plastic wrap and let it rest for 30 minutes. Shape the dough into a ball and sprinkle the top lightly with more flour. Meanwhile, punch down the dough and, using very well-floured hands (the dough is pretty sticky, remember!), transfer the dough to a well-floured sheet of parchment paper. Heat your oven to 450 degrees F, and place a covered Dutch oven on the center rack to preheat for about 30 minutes (I used a 6-quart Dutch oven, but even a 4-quart or 8-quart Dutch oven would work). That means it’s ready for baking! Yes, already. When the dough is fully risen, it should be more than doubled in size, bubbly and flattened on top. Just cover the bowl with plastic wrap and let the dough rise for at least 8 hours (but no more than around 18 hours).
Pour in warm water (about 110 to 115 degrees F, or just slightly warmer than lukewarm) and use a wooden spoon to stir the mixture until it forms a wet, sticky and shaggy dough.
#American harvest convection perfection oven how to
So let’s get to it! How to Make No Knead Dutch Oven Bread Doughįirst, in a large bowl, whisk some flour, salt and yeast (I used my go-to Red Star active dry yeast) until well mixed. Yes, you need to drop everything and make this bread right now. This recipe couldn’t be simpler: As in, you stir a few ingredients together, let them sit overnight, and the next morning, you bake a loaf of bread. AND YOU WILL LOVE IT.Īnd three, the preparation. And the air pockets in the bread slices just slay me. It’s mega-soft on the inside but with a light, tender, almost flaky crust on the outside. It’s slightly salty and not at all boring, like some basic breads tend to be.
And for carbs.įirst things first: The reason I believe this may be the very best bread I’ve ever baked (the method for which, by the way, originated from the great Jim Lahey of Sullivan Street Bakery) is three-fold. And I’m going to show you, step by step, just how to do it. And it also happens to be one of the easiest ever, too. If you could see me right now, you’d know I am jumping for joy for this post.īecause this beautiful loaf - this glorious no knead Dutch oven bread - might just be the very best bread I’ve ever baked. So, what are you waiting for? It’s time to get some delicious carbs in your life. You just need three ingredients to make this delicious recipe, and I’ll take you through it step by step. Ready to bake homemade bread in your own kitchen? This no knead Dutch oven bread is your BFF.
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