This rustic no-knead Dutch oven bread is easy, fabulous, and tastes like it's fresh from a French bakery. The secret is using a Dutch oven, which regulates the moisture.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons salt
- 0.25 teaspoons instant yeast
- 1.5 cups water
Instructions
-
1
Mix together flour, salt, and instant yeast in a large glass or ceramic bowl; stir in water until well combined. Cover the bowl with plastic wrap and set aside at 70 degrees F (21 degrees C) for 12 to 19 hours.
-
2
Turn dough out onto a floured cutting board covered with waxed paper. Dough will be sticky. Turn 2 to 3 times so that all sides are well floured. Set aside, covered with waxed paper, until doubled in size, about 2 hours.
-
3
Place a Dutch oven in the oven. Preheat the oven to 475 degrees F (245 degrees C).
-
4
Carefully remove the preheated Dutch oven, place dough inside, and cover with the lid.
-
5
Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until crust achieves desired color, 10 to 20 minutes more.
Nutrition Facts
Per serving
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