This no knead dutch oven bread is a bread that is made in a mold, rather like a pan or casserole, where the dough is put directly and then baked. This type of bread is a very famous and well-known classic in the world.
You already know that if there is something I like to do in the kitchen is to knead, and generally make breads of all kinds. This bread specifically is very curious and unique precisely because it is made in a special pan. The question you may be asking yourself is, can it be made without the casserole?, and the answer is yes, but it won’t be anything like it when it comes to texture, the taste though, will be similar.
Well, this is the first time we’ve used the Dutch oven and we’ll just say one thing: it’s totally worth it to have one at home.
The magic of the Dutch oven is that it is made out of cast iron or ceramic so it distributes the heat evenly and consistently to the food. In addition, these ovens always come with an airtight lid that retains moisture and steam creating a very crispy crust and a very soft crumb.
Baking bread in the Dutch oven is no obligation but a very great pleasure as we can get very professional breads as if they were from the bakery and that, at least for me, is a huge satisfaction. It is also important to mention that the price of these molds has dropped a lot in recent years and there are brands on the market very accessible and of very good quality, so it is something to consider.
Now let’s talk a little about the recipe and not so much about the Dutch oven that has me so amazed. This bread is very simple, first because it only takes flour, water, yeast and salt (honey is optional), and second because it is not kneaded. What it does require is to make it a night before so that the weather can do the work that we will not.
The fundamental thing also when making this type of bread is that we use strength flour, that is to say that it has at least 13-14% of gluten content which is responsible for giving elasticity to the dough. The next question is, can it be made with all-purpose flour?, and the answer is yes, but the texture will not be at all similar although the flavor will be.
Well, that’s enough writing and let’s get down to making this bread. If you like this recipe go check out the best pizza dough.
- 3 1/4 C (15,50 oz) (440 gr) strenght flour (13-14% gluten)
- 2 tsp (0.35 oz) (10 gr) salt
- 1 1/4 C (5,07 fl oz) (360 ml) warm water
- 1 tsp (0.10 oz ) (3 gr) dry activr yeast
- 1 tsp (0.24 oz) (7 gr) honey
In a small bowl place the water with the yeast, honey and mix with a spoon until it is integrated. Let it sit for 10 minutes for the yeast to activate.
Sift the flour into a large bowl, add the salt and mix with a wooden spoon. Add the yeast mixture and mix with the same spoon or with your hands until you get a slightly sticky dough.
Spread a little oil on top of the dough and cover the bowl with plastic wrap. Place a kitchen towel on top to cover the entire bowl and let the dough rest for 18-24 hours (this will do all the work that is not being done with the kneading).
Once the 18-24 hours have passed, preheat the oven to 446º F (230° C). Place a cast iron pot with a lid (0.63 gallon -2.4 lt-) inside the oven to heat up.
Place the dough on a clean, floured surface and form a ball with your hands, trying to stick the edges to the bottom of the dough ball.
Cover it with a kitchen towel for 30 minutes while you finish heating the pan in the oven.
Once this time has passed, place the dough on a large piece of parchment paper and, if desired, using a very sharp knife or razor (otherwise it will ruin the dough's fermentation), make a cut at a 45º angle, two fingers from the center and all at once. The cut should be a little deep and long.
Carefully remove the pan from the oven and take off the lid. Place the bread inside (with everything and the baking paper), cover the pan again and bake for 30 minutes at 446° F (230° C).
After 30 minutes have passed, quickly and carefully take off the lid and cook the bread for another 15 minutes until golden brown.
Remove the pan from the oven and take the bread out to cool down for at least 15 minutes before slicing. Slice with a special bread knife and serve as desired.