Dutch Oven Crusty Bread, No Knead

By Golfwidow7

Serving size: ⅙ recipe Calories: 228 Fat: 0.6g Saturated fat: 0.0g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 47.8g Sugar: 0g Sodium: 681mg Fiber: 1.8g Protein: 6.6g Cholesterol: 0mg

Ingredients

• 3 cups all purpose flour
• 1 3/4 tsp salt
• 1/2 tsp active dry yeast
• 1 1/2 cups water (room temperature)

Details

Adapted from jocooks.com

Preparation

Step 1

1.In a big bowl mix flour, salt and yeast together. Pour water into the bowl and using a spatula mix it until it's all incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
2.Preheat oven to 450 F degrees. Add your cast iron pot to the oven and heat it as well until it's at 450 F degrees.
3.Remove pot from oven and remove the lid from it.
4.Flour your work surface really well and make sure you flour your hands really well. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven.
5.Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown.
6.Remove from the oven and let cool.



Notes

I used a small 3.5 qt Dutch oven. A small Dutch oven is better here so that the bread rises upwards, whereas if you were to use a big Dutch oven the bread would spread out over the entire surface of the pot.