This recipe for Dutch Oven Bread is incredibly simple and requires no kneading. It’s quick to prepare – just mix the ingredients, let it rise overnight, and by the next morning, you’ll have a freshly baked loaf of bread.
In a large bowl, combine the flour, salt, and yeast. Add warm water to the dry ingredients and mix with a wooden spoon until a sticky dough forms. Cover the bowl tightly with plastic wrap and set aside in a warm place for 10 to 18 hours until the dough rises, bubbles, and flattens on top. Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit) and place a Dutch oven with a lid or another oven-proof pan with a lid in the oven. Generously flour your work surface and transfer the risen dough onto it. Shape the dough into a ball by folding one side over and forming it into a smooth dough ball. Place the dough on a sheet of baking paper. Cover the dough with a clean tea towel and let it rest for about 30 minutes. Optionally, sprinkle sesame seeds, poppy seeds, or any desired toppings on top of the dough. Optionally, slash the top of the dough with 1/2 cm deep slits. After 30 minutes, carefully remove the hot Dutch oven from the oven. Lift the dough, along with the baking paper, and carefully place it into the preheated pot. Cover the pot with its lid and bake the bread for about 35 minutes. Remove the lid and bake for an additional 8-10 minutes, or until the bread is golden brown. Allow the bread to cool before slicing and serving In the picture above, I used 350 gram all purpose flour and 75 gram spelt flourDutch Oven Bread
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