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NO KNEAD DUTCH OVEN BREAD: LONG RISE Recipe

Name: NO KNEAD DUTCH OVEN BREAD: LONG RISE
Yield: 1
Ingredients: 3 cups flour (all-purpose or bread), + more for dusting; 1/4 teaspoon instant yeast; 1 teaspoon salt; 1 5/8 cups water (1 and 1/2 cups + 2 tablespoons)

THE SIMPLE VEGANISTA

Making no knead Dutch Oven Bread is SO easy, requiring only 4 ingredients, with virtually no hands-on, and a long rise time for flavorful fresh from the oven homemade bread!

Ingredients

3 cups flour (all-purpose or bread), + more for dusting

1/4 teaspoon instant yeast

1 teaspoon salt

1 5/8 cups water (1 and 1/2 cups + 2 tablespoons)

Method

Mix: In a large bowl, combine flour, yeast, and salt. Add the water, and stir until blended; the dough will be shaggy and sticky.

1st Rise: Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Shape: Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. The easy way is to tilt the bowl and use a rubber spatula to scrap down the sides, turning the dough out onto the floured surface. Sprinkle the dough with a little more flour and fold it over on itself once or twice. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.

2nd Rise: Lightly sprinkle your parchment paper with flour, wheat bran, or cornmeal, and put dough seam side down, dust lightly. Cover with a smooth cotton towel or large round mixing bowl, and let rise for 30 minutes – 2 hours.

At least 30 minutes before the dough is ready, heat oven to 450 degrees. Place a 6 to 8-quart heavy-covered pot (cast iron, enamel, Pyrex, or ceramic) in the oven so it heats up nice and hot.

Bake: When ready, carefully remove the pot, uncover, lift the edges of the parchment paper with dough, and place it straight in the pot. Cover with a lid, place back in the oven and bake for 20 – 30 minutes. Remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Once done, carefully pull the bread up using the edges of the parchment paper and let cool on a wire rack.

Makes one 1 1/2 pound loaf

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