# No-Knead Dutch Oven Bread

No-knead bread is a crusty, chewy artisan-style loaf made with flour, water, salt and a pinch of yeast. The dough does the work overnight, so you do not need to knead.

A preheated Dutch oven traps steam to give a crackly crust and big air holes. It is a very forgiving first bread for beginners.

- Total time: 1 h 5 min (prep 15 min, cook 50 min)
- Serves: 10
- Per serving (estimated): 170 kcal, 5 g protein
- Cuisine: American. Category: Baking. Diet: vegan.

## Ingredients

- 400 g bread flour (3 1/4 cups)
- 300 g cool water (1 1/4 cups)
- 8 g fine salt (1 1/2 tsp)
- 1/4 tsp instant yeast
- Extra flour or cornmeal, for dusting

## Method

1. In a large bowl, stir 400 g flour, 8 g salt and the yeast. Add 300 g water and mix with a spatula until no dry flour remains. The dough will be shaggy and sticky.
2. Cover with a plate or plastic wrap and leave at room temperature (about 70°F/21°C) for 12 to 18 hours. It is ready when it is bubbly, jiggly and more than doubled.
3. Flour your counter and scrape the dough out. Fold the edges in toward the center 4 times to make a rough ball. Place it seam-side down on a sheet of parchment.
4. Cover loosely and let rest 30 minutes.
5. Place a 5 to 6 quart Dutch oven with its lid in the oven and heat to 450°F (230°C) for 30 minutes.
6. Lift the dough on the parchment into the hot pot. Score the top with a sharp knife or razor, about 1/2 inch (12 mm) deep. Cover.
7. Bake covered 30 minutes. Remove the lid and bake 15 to 20 minutes more, until the crust is deep golden brown and the internal temperature reads 205 to 210°F (96 to 99°C).
8. Move to a rack and cool at least 1 hour before slicing.

## Why it works

- A long, slow rest lets gluten build on its own, so you do not need to knead.
- A very small amount of yeast lets the dough ferment slowly, which builds deep flavor.
- The lidded Dutch oven traps steam from the dough, so the loaf rises fully before the crust sets.
- Removing the lid for the last 15 to 20 minutes dries the surface and browns it into a crisp, thick crust.
- Cooling for an hour lets the crumb finish setting, so it slices cleanly and is not gummy.

## The science

- **How gluten builds without kneading.** Wet dough lets gluten proteins slowly link up on their own. Over 12 to 18 hours, bubbles stretch the dough and strengthen the network. The result is an elastic, chewy dough with no kneading. This is why time, not effort, is the key ingredient.
- **Why steam gives a crackly crust.** The hot, sealed pot holds the steam coming off the dough. Wet dough surfaces stay flexible, so the loaf can expand fully. Once the lid comes off, the surface dries and browns, and makes a thin, crisp, glassy crust.
- **Why wait to slice.** Inside the hot loaf, starch is still setting and moisture is moving out. Slicing too early lets steam escape and the crumb turns gummy. After an hour, the structure firms up and the slices are clean and chewy.

## Tips

- Use a thermometer to check doneness, which should be 205 to 210°F (96 to 99°C) in the center.
- Lower the dough into the pot with the parchment sling so you do not burn your hands.
- Tap the bottom and listen for a hollow sound.

## Mistakes to avoid

- Using too much flour while shaping makes a dense loaf, so work quickly with a light dusting.
- Skipping the pot preheat gives a pale, flat loaf, so heat the Dutch oven for a full 30 minutes.
- Slicing hot bread makes it gummy, so wait an hour.

## Variations and swaps

- Fold in 100 g shredded sharp cheddar and 2 chopped jalapeños.
- Add 2 tbsp chopped fresh rosemary and 4 cloves roasted garlic.
- Replace 100 g of flour with whole wheat flour for a nuttier loaf.
- Swap bread flour for all-purpose flour, and reduce the water to 290 g.
- Swap instant yeast for active dry yeast, using the same amount.
- Swap the Dutch oven for any heavy lidded oven-safe pot.

## Storage

Keep the loaf cut-side down on a board at room temperature for 2 days, or slice and freeze for up to 3 months. Refresh in a 400°F (200°C) oven for 5 minutes.

## FAQ

**Do I really not need to knead?**

No. A long, wet rest of 12 to 18 hours builds gluten on its own. Folding the dough a few times before shaping adds a little structure.

**Do I need a Dutch oven?**

A Dutch oven gives the best crust because it traps steam. Any heavy, lidded, oven-safe pot with a 5 quart or larger capacity works.

**Why is my no-knead bread flat?**

The dough may have over-proofed or been too wet to hold shape. Use the 12 to 18 hour window, shape it with floured hands and bake it in a very hot pot.

**How do I know the bread is done?**

The crust should be deep golden brown and sound hollow when tapped. The internal temperature should read 205 to 210°F (96 to 99°C).

**Can I make the dough ahead?**

Yes. After the first rise, refrigerate the dough for up to 3 days. Shape it, let it rest 30 minutes, then bake as directed.

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Source: https://cookingscientist.com/recipes/no-knead-bread (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846