Knead Dutch Oven Bread

Prep Time: 10 minutes First Rise: 12–18 hours Second Rise: 1–2 hours Bake Time: 45 minutes Cooling Time: 1 hour Total Time: Approximately 15–22 hours Yield Servings: 12 slices Yield: 1 round artisan loaf Ingredients 3 cups (360 g) bread flour 1½ teaspoons fine sea salt ½ teaspoon instant yeast 1½ cups (360 ml) warm

Equipment

• Large mixing bowl
• Wooden spoon or dough whisk
• Plastic wrap or clean kitchen towel
• Parchment paper
• Dutch oven with lid
• Sharp bread lame or razor blade
• Cooling rack

Ingredients

• 3 cups (360 g) bread flour
• 1½ teaspoons fine sea salt
• ½ teaspoon instant yeast
• 1½ cups (360 ml) warm water

Optional Toppings

• Flour for dusting
• Rolled oats
• Sesame seeds
• Poppy seeds
• Everything bagel seasoning
• Fresh rosemary
• Flaky sea salt

Instructions

Step 1: Mix the Dough

1. In a large mixing bowl, combine the bread flour, salt, and instant yeast.
2. Pour in the warm water and stir with a wooden spoon until all of the flour is hydrated. The dough will be shaggy, sticky, and slightly loose.
3. Cover the bowl tightly with plastic wrap or a clean kitchen towel.

Step 2: First Rise

1. Leave the dough at room temperature for 12 to 18 hours .
2. During this long fermentation, the yeast slowly develops flavor while creating an airy dough with plenty of bubbles.
3. The dough is ready when it has doubled in size and the surface is dotted with bubbles.

Step 3: Shape the Dough

1. Lightly flour your work surface.
2. Turn the dough out gently and fold the edges toward the center a few times to create a rough ball.
3. Avoid pressing out too much air, as those bubbles help create the open crumb.
4. Place the dough seam-side down on a sheet of parchment paper.
5. Cover loosely with a towel.

Step 4: Second Rise

1. Allow the dough to rise for 1 to 2 hours .
2. The loaf should become slightly puffed and relaxed.

Step 5: Preheat the Dutch Oven

1. About 30 minutes before baking, place the Dutch oven with its lid into the oven.
2. Preheat the oven to 450°F (230°C) .
3. Heating the Dutch oven thoroughly is essential for achieving a crisp crust.

Step 6: Score the Dough

1. Using a sharp bread lame or razor blade, make one deep slash across the top of the loaf or create your preferred scoring pattern.
2. Scoring allows the bread to expand evenly as it bakes.

Step 7: Bake

1. Carefully remove the hot Dutch oven from the oven.
2. Using the parchment paper as a sling, lower the dough into the Dutch oven.
3. Cover with the lid and bake for 30 minutes .
4. Remove the lid and continue baking for 15 minutes , or until the crust is deeply golden brown and the loaf reaches an internal temperature of 205–210°F (96–99°C) .

Step 8: Cool

1. Transfer the bread to a wire cooling rack.
2. Allow it to cool for at least 1 hour before slicing.
3. Cooling completely helps the crumb finish setting and makes slicing easier.

Nutrition

Calories: 150 · Protein: 5 g · Fat: 0.5 g · Carbohydrates: 31 g · Saturated Fat: 0 g · Fiber: 1 g · Sugar: 0 g · Sodium: 290 mg