No Knead Dutch Oven Bread



6 cups bread flour
1/2 tsp dry active yeast
2 1/2 tsp salt
2 2/3 cup water
Pinch corn meal


1- Mix all dry ingredients in a large bowl.

2- Add in water and mix thoroughly. (You meet need to add additional water, by the Tbsp.) Dough should be shaggy and fairly wet.

3- Cover bowl with plastic wrap and set somewhere warm for 12-18 hours. (24 hrs won't hurt it.)

4- Remove bread from bowl onto well floured counter.

5- Fold sides in to middle, then fold corners in, making a roughly round shape.

6- Flip ball over on counter. Let rest while preheating the oven to 425 with the Dutch oven and lid inside.

7- Once oven is heated, remove Dutch oven. Spread a small amount of corn meal in the bottom to prevent sticking.

8- Fold ball again and flip over. Turn the ball clockwise or counterclockwise on the counter to make round.

9- Drop bread into hot Dutch oven and cover with the lid.

Bake 40 minutes.

10- Remove lid and bake additional 15 minutes.

11- Dump into cooking rack to cool before slicing.

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