Easy No Knead Dutch Oven Crusty Bread Recipes

Steps:

• Mix flour, salt, and yeast together in a glass or ceramic bowl; add water. Cover with plastic wrap and set aside at 70 degrees F (21 degrees C) for 12 to 19 hours.
• 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.
• Place a Dutch oven in the oven. Preheat the oven to 475 degrees F (245 degrees C).
• Carefully remove the Dutch oven, place dough inside, and cover with the lid.
• Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until the crust achieves your desired color, 10 to 20 minutes more.

Steps:

• Pour bread flour into the bowl of an electric stand mixer and add water, followed by salt. Sprinkle yeast over the surface and allow to dissolve, about 5 minutes.
• Mix on medium speed using the paddle attachment until the dough comes together. Replace the paddle with a dough hook. Continue mixing until dough is smooth and elastic, about 10 minutes.
• Cover the bowl with plastic wrap and allow to the dough to rise to about twice its size, 30 to 45 minutes. Push a finger into the dough. The dough should give some resistance, but not spring back. If it springs back, let it rise longer.
• Turn dough out onto a floured surface and punch down to expel excess gas and redistribute the yeast. Cover with a clean dish towel and let rest for 10 to 15 minutes.
• Shape the dough into a boule by pushing back and forth on the counter in a circular motion until you have a round, smooth ball. Cover dough with a clean dish towel and allow to rise, about 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C). Grease a Dutch oven.
• Slice a very shallow "X" into the top of the bread with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid.
• Bake in the preheated oven for 10 minutes. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake, covered, for 20 minutes. Remove the lid and continue baking until deep golden, 25 to 30 minutes.

Steps:

• In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended.
• The dough will be shaggy and sticky.
• Cover bowl with plastic wrap.
• Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
• The dough is ready when its surface is dotted with bubbles.
• Lightly flour a work surface and place dough on it.
• Sprinkle it with a little more flour and fold it over on itself once or twice.
• Cover loosely with plastic wrap and let it rest for about 15 minutes.
• Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal.
• Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal.
• Cover with another towel and let rise for about 1 to 2 hours.
• When it's ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
• At least 20 minutes before the dough is ready, heat oven to 475 degrees.
• Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats.
• When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up.
• The dough will lose its shape a bit in the process, but that's OK. Give the pan a firm shake or two to help distribute the dough evenly, but don't worry if it's not perfect; it will straighten out as it bakes.
• Cover and bake for 30 minutes.
• Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned.
• Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

Steps:

• 1. Directions 1 Whisk dry ingredients together. Add warm water. 2 Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great.( But I put mine in the refrigerator overnight as I like a denser loaf.) I made this bread both on the counter overnight and in the refrigerator overnight but like the overnight in the refrigerator better. 3 Preheat oven to 450. 4 Place a cast iron Dutch oven with a lid or any pot with a lid to withstand the high temperature (NOT GREASED) in the oven and heat the pot for 30 minutes. 5 Meanwhile, pour the sticky dough on a heavily floured surface. Flour your hands and shape into a ball. 6 Cover with a tea towel until the Dutch oven is hot. 7 Remove hot lid from pot in the oven and drop the dough in. Cover and bake for 30 minutes. 8 Then, remove the lid and bake an additional 10-15 minutes. Carefully remove bread from oven and from pot and place on a cooling rack. 9 Notes: The original recipe said to bake 30 minutes covered and then 10 - 15 minutes uncovered. I took mine out after baking for 13 minutes after the lid is removed because it was looking quite brown. I'll do mine for 10 minutes next time. Mine sat overnight on the counter in a pampered chef glass measuring bowl with the lid on for 16 hours. (* you could use an ordinary bowl covered with a towel) Again, I like to put my dough overnight in the refrigerator for a denser loaf. 10 This bread is awesome. After I'd mixed the dough, I read about these variations. Make sure if you are adding any flavors to your bread, add them to the flour mixture before adding the water and stir to mix before adding the liquid. 11 Pepper Jack Cheese 12 Jalapeno and Cheddar 13 Raisin, Walnut, and Cinnamon 14 Pecan, Cinnamon, sugar 15 Pumpkin, sunflower, and poppy seed 16 Rosemary, lemon, Gruyere 17 Lemon, Thyme, Asiago cheese, Rosemary, Chives, and Thyme 18 Garlic and Basil