Let your Dutch oven do all the work with this easy & delicious no knead bread!!
Besides sweets, hot breads are one of my major weaknesses. This past weekend I was in the mood for some hot soup and hot rustic bread so I made a deal with my sister Nancy. She brought over the hot homemade soup, along with some good cheeses, and I made the hot rustic bread. We stayed in the kitchen for hours, mainly playing and eating. She couldn’t get over how easy it was to make this bread.
Let’s talk about Artisan Bread…
Artisan Bread requires several hours of fermenting versus leavening in order for it to rise. The longer the fermentation, the better the flavor. Artisan bread is usually made in small batches and because it doesn’t get kneaded, the dough looks a little shaggy. When the bread finishes baking, it has a rough rustic appearance.
The picture above shows the dough after I allowed it to set on a counter and ferment for 15 hours. Like I mentioned above, the dough needs plenty of time to ferment, but hey… It’s really simple. Just mix it up and wait. I mixed the dough on Friday evening and it was ready to bake by noon the next day.
The following day, I dumped the sticky dough onto a well floured surface and formed it into a round ball, but I did not knead it. I allowed the dough ball to rest while I heated my dutch oven in a very hot oven.
Then all I did was place the dough in my hot dutch oven, which I lined with parchment paper. I placed the lid on it and baked the bread for 30 minutes, then I removed the lid and baked for an additional 15 minutes.
This rustic bread is crusty on the outside and soft and chewy on the inside. It’s wonderful hot with butter, or room temperature with soup or cheese. It’s great any way you eat it!
- 3 cups all purpose flour
- 1 3/4 teaspoon kosher salt
- 1/2 teaspoon Rapid Rise yeast
- 1 1/2 cups room temperature water
- Whisk together the flour, salt and yeast in a large mixing bowl. Add water and stir mixture with a wooden spoon until the mixture forms a sticky ball. This dough does not get kneaded so it will be rough, not smooth looking. Cover bowl with plastic wrap and allow bowl to set at room temperature for 12 to 15 hours to ferment and rise.
- Heat oven to 450 degrees.
- Place a dutch oven with the lid in the oven for 30 minutes. A 3.5 quart dutch oven is big enough and any cast iron pot with a lid will work.
- Meanwhile, transfer the dough onto a generously floured work surface. Dough will be sticky. Using floured hands, shape the dough into a ball. Cover the dough with a towel or plastic wrap and allow it to rest while dutch oven is preheating.
- Remove lid from dutch oven. Place a large piece of parchment paper inside and over the sides of the dutch oven. Using floured hands, transfer the dough to the dutch oven. Place lid on dutch oven.
- Bake in preheated oven for 30 minutes. Remove lid and bake for an additional 10 to 15 minutes until golden brown on top.
- Remove bread from the dutch oven and transfer to a wire rack to cool before slicing. If you prefer to eat the bread hot, tear it apart with your hands instead of trying to slice it.
- Store bread in a paper bag, to help it retain its crispness.
- Prep time includes 15 hours of fermentation.