Dutch Oven Bread Recipe No Knead Easy Rosemary Bread In a large bowl, whisk 3 cups flour, yeast and salt. stir in water and enough remaining flour to form a moist, shaggy dough. do not knead. cover and let rise in a cool place until doubled, 7 8 hours. preheat oven to 450ยฐ; place a dutch oven with lid on center rack and heat for at least 30 minutes. Heat oven to 450. place empty dutch oven and lid in the oven and heat for 30 minutes. while the dutch oven is heating up, punch the dough down and using floured hands place dough on a floured sheet of parchment paper. quickly shape the dough into a ball. cover with plastic wrap and let rest for 30 minutes.
Easy Sourdough Dutch Oven Bread In a large measuring cup or medium bowl, stir together the warm water, yeast and sugar. set aside for 5 10 minutes while the yeast softens and becomes foamy. meanwhile, in a large bowl, whisk together the flour and salt. make a well in the center of the flour mixture. Transfer the hot dutch oven to a hot pad on the counter. set the lid aside. use the parchment paper as a sling to lift the bread into the dutch oven. spray the top of the bread with a bit of water and put the lid on the dutch oven. bake for 30 minutes then take the lid off and continue baking for the next 15 minutes. See notes for how to store. 30 minutes to an hour before you are ready to bake, preheat your oven to 450 degrees f. place your dutch oven in the oven, with the lid on, while the oven is preheating. once the oven reaches 450, keep it preheating for another 20 minutes, so the dutch oven gets good and hot. Cover bowl tightly with plastic wrap and set aside for 12 to 18 hours, or overnight. preheat oven to 450ยบf. when the oven is preheated, place a cast iron dutch oven (a 4 quart works great!) with a lid inside the oven and continue to heat for 20 to 30 minutes. meanwhile, pour dough out of bowl onto a floured surface.
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