Dutch Oven Bread
No-knead overnight crusty artisan bread
Ingredients
- 420 g all purpose flour
- 310 g water room temperature, divided
- 9 g salt
- 7 g instant yeast
Instructions
Day 1
- In a large bowl, mix together the flour and 290g of the water until well combined. Cover the bowl and let rest for 40 min.
- Pour the remaining 20g of water, yeast, and salt over the flour mixture. Mix until well combined. Cover the bowl and let rest for 20 minutes.
- Start the stretch & fold process. Start with wet hands. Looking at the dough as having four "sides", pick up one side of the dough and stretch it upwards, then fold it back down onto the dough. Repeat with all four sides, then do it again. Cover the dough and rest for 20 minutes.
- Repeat the stretch and fold process. Cover the dough and rest for 20 minutes.
- Repeat the stretch and fold process again. Cover the dough and place in the fridge to rest overnight.
Day 2
- Take the dough out of the fridge and lightly stretch and fold into a ball, being careful to not knock out too much of the air. Place the dough onto a sheet of parchment paper, and place a bowl on top of the bread. Let rest for 30 minutes.
- Start preheating the oven to 450°F / 230°C. Place the dutch oven, with the lid on into the oven to preheat as well. Leave the dutch oven in the oven for 35 minutes.
- When the dutch oven is done preheating, use a sharp knife or a bread lame to make a gash on one side of the top of the bread.
- Place the bread in the dutch oven, put the lid on, and bake in the oven for 30 minutes.
- After 30 minutes, turn down the oven temperature to 425°F / 220°C. Take the lid off of the oven and bake the bread for an additional 25 minutes.
- Let the loaf cool down to room temperature before slicing. Serve, and enjoy!
Notes
This bread is best enjoyed on the day that it is baked but will keep well in an airtight container for an additional day. If using the bread past then, it is much better when toasted!