Ingredients (Makes 1 Large Loaf)
- 4 cups all-purpose flour
- 1/4 tsp instant yeast (or Rapid Rise)
- 1 3/4 tsp salt
- 2 cups hot water (125-130°F)
Make and Proof the Dough
In a large mixing bowl, whisk together the flour, instant yeast, and salt.
Pour in the hot water and stir with a wooden spoon or spatula until you have a sticky, shaggy dough. Make sure to scrape the bottom and sides of the bowl to get all the flour.
Cover the bowl with plastic wrap and let it stand at room temperature for 3 hours. The dough will become puffy, nearly double in size, and be bubbly on top.
Shape and Rest
Transfer the sticky dough onto a well-floured surface. Sprinkle a little more flour on top. Using a dough scraper, fold the dough over on itself 10-12 times.
Shape the dough into a rough ball, tucking the edges underneath.
Line a medium bowl with parchment paper. Place the dough ball in the bowl and cover with a clean towel. Let the dough rest on the counter for ~35-40 minutes.
Preheat and Bake
While the dough is resting, place a 5-quart (or larger) Dutch oven with its lid in the oven. Preheat the oven to 450°F.
When the oven is hot and the loaf is done resting, carefully remove the hot Dutch oven from the oven. Remove the lid.
Lift the dough ball by grabbing the parchment paper and lower it (parchment and all) into the hot pot. Cover with the lid, return the pot to the oven, and bake for 30 minutes.
After 30 minutes, remove the lid and carefully slide the parchment paper out from under the loaf. Return the pot to the oven, uncovered, and bake for another ~10-15 minutes, until the bread is a deep golden brown.
For a larger loaf like this, you can use a digital thermometer to be certain it’s done; the internal temperature should be around 207°F.
Turn the finished loaf out onto a wire rack. Let the bread cool completely for at least 1 hour before slicing. This is a key step, as the bread is still cooking internally.
Dutch Oven No-Knead Bread
Ingredients
Ingredients (Makes 1 Large Loaf)
- 4 cups all-purpose flour
- 1/4 tsp instant yeast or Rapid Rise
- 1 3/4 tsp salt
- 2 cups hot water 125-130°F
Instructions
- Whisk flour, yeast, and salt in a large bowl.
- Add hot water and stir until a sticky, shaggy dough forms.
- Cover and let rise at room temperature for 3 hours.
- Transfer dough to a floured surface and fold 10-12 times.
- Shape into a rough ball and place in parchment-lined bowl.
- Rest for 35-40 minutes.
- Place empty Dutch oven in oven and preheat to 450°F.
- Carefully lower dough with parchment into hot Dutch oven.
- Cover and bake 30 minutes.
- Remove lid and bake additional 10-15 minutes until golden brown.
- Cool on wire rack for at least 1 hour before slicing.
