Rustic No-Knead Dutch Oven Bread

🛒 Ingredients (1 round loaf)

• 3 cups (375g) all-purpose flour or bread flour

• 1¼ tsp salt

• ½ tsp instant yeast (or active dry yeast)

• 1½ cups (360ml) warm water (about 100–110°F / 38–43°C)

• 1 tbsp olive oil (optional, for softer crumb)

⏳ Step 1: Mix the Dough (5 Minutes)

1. In a large bowl, combine flour, salt, and yeast.

2. Add warm water (and olive oil if using).

3. Stir with a spoon until a shaggy, sticky dough forms.

   • It will look rough — that’s perfect!

4. Cover tightly with plastic wrap or lid.

🌙 Step 2: Let It Rise (12–18 Hours)

• Leave at room temperature overnight.

• Dough will double in size and look bubbly.

• This slow fermentation creates flavor and airy texture.

🔄 Step 3: Shape the Dough

1. Lightly flour a surface.

2. Turn dough out (it will be sticky).

3. Fold edges inward 4–5 times to form a ball.

4. Place seam-side down on parchment paper.

5. Cover and let rest 30–60 minutes.

🔥 Step 4: Preheat the Dutch Oven (Important!)

1. Place empty Dutch oven (with lid) into oven.

2. Preheat oven to 450°F (230°C).

3. Heat pot for 30 minutes — this creates steam and crispy crust.

🥖 Step 5: Bake the Bread

1. Carefully remove hot Dutch oven.

2. Lift dough using parchment and place inside.

3. Cover with lid.

Bake:

• 30 minutes covered

• Then remove lid and bake 10–15 minutes more until deep golden brown.

Internal temperature should be about 200–210°F (93–99°C).

❄️ Step 6: Cool Properly

• Remove bread and cool on rack at least 1 hour.

• Cutting too early makes it gummy.

🔥 Pro Tips for Perfect Crust

✔ Use bread flour for chewier texture.
✔ Sprinkle flour on top before baking for rustic look.
✔ Score the top with a sharp knife for better expansion.
✔ Add 1–2 tbsp seeds (sesame, sunflower) for variation.

🧄 Optional Flavor Variations

• Garlic & rosemary (add 1 tsp dried rosemary + minced garlic)

• Cheese loaf (add ½ cup shredded cheddar)

• Olive loaf (¼ cup chopped olives)

• Whole wheat version (replace 1 cup flour with whole wheat)