In the bowl of a stand mixer or large mixing bowl, mix together the flour, water, yeast, and salt. Knead on low speed or by hand for 5 minutes, until the dough is smooth and sticky.
Add 100 grams of the cheese to the dough and continue to mix or knead on low speed until a smooth, tacky, but no longer sticky dough forms, 10-15 more minutes.
Transfer the dough to an oiled bowl and allow to rise, covered with a damp towel, until doubled in size, about 1.5 to 2 hours.
No Knead Bread
On a lightly floured surface, gently punch down the dough into a general rectangular shape. Fold one side to the center, then the other side over that. From the short end, roll the dough up into a ball, then use your hands or a bench scraper to shape the ball into a tight round.Place the ball of dough, smooth side down, in a floured proofing basket or a colander lined with a lint-free tea towel (floured). Allow the dough to rise again until puffy and doubled, 1-1.5 hours.
When the dough is proofed and the oven is preheated, place a 9 inch Kana Parchment Paper Round over the dough and flip it out of the basket. Carefully lower the loaf into the hot Dutch oven. Sprinkle the remaining 40 grams of cheese over the top, then score the bread in an X shape to encourage more oven spring.
Bake with the lid on for 20 minutes, then remove the lid, drop the oven temperature to 425°F (220℃) and bake for another 15-20 minutes, uncovered, until the internal temperature of the loaf is above 200°F (95℃) and the outside is nicely browned. If you do not have a thermometer, you can check the bread by tapping on the bottom of the loaf--if it sounds hollow, it is fully baked. If it sounds dense, continue to bake for a few minutes.
Homemade Dutch Oven Bread
While it’s best to cool bread completely before slicing, it’s hard to resist this one right out of the oven. Allow it to cool for at least 30 minutes before slicing for best results.
Note: I suggest using 75 grams sharp cheddar, and 40 grams each of Pecorino Romano and Parmesan cheese, but take your pick! Choose a semi-hard and then two hard cheeses for best results.
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Read the recipe Crispy Potato Skin Chips Have a recipe that calls for peeled potatoes, but don’t want those peels go to waste? Try...[read more]No-knead cast iron Dutch oven bread is the easiest way to create beautiful artisan bread with a signature cracked crust that looks like it came from a fancy bakery.
The bread dough yields a crusty top, with cracks, crevices and ears which refer to the signature pointy ridges of a classic Dutch oven bread.
No-knead bread is an easy way to make artisan bread with a professional-looking crust. It eliminates the need for kneading (the usual method of mixing and stretching dough) that makes traditional yeasted bread baking so time consuming.
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The dough is mixed in one bowl, allowed to rest, then formed into a boule and baked in a Dutch oven. The steam created when the dough is transferred from the Dutch oven sealed with its lid helps create a thick, chewy crust.
No-knead bread requires minimal effort while providing delicious bakery-style results that you can proudly serve to family and friends. That's part of why no knead bread is the best bread!
For this bread recipe, use a Dutch oven that is between 5 quarts and 7.5 quarts in size. This ensures that your no knead Dutch oven bread recipe will have enough room in the cast iron pot and will not overflow from the oven.
Dutch Oven Artisan Bread
Set the oven to 450 degrees Fahrenheit with the Dutch oven and lid in the oven, so that it may also heat up.
Once you can see the dough is sticking together, and is like a shaggy dough, and pulling away from the sides of the bowl, scrape it down towards the bottom of the bowl.
When the dough is done rising, carefully transfer it to the hot Dutch oven. If your Dutch oven is not non-stick, drop in a piece of parchment paper.
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Scrape the dough mass out of the bowl and into the preheated Dutch oven, using a rubber spatula, being careful to disrupt the dough as little as possible as it slides out.
Once the dough is in the Dutch oven, don't try to situate it or shape it. This will make for more of an Artisan look as well as not deflating the dough.
Return the bread to the oven to finish baking uncovered until the crust turns deep golden brown, about another 15 to 20 minutes.
Easy Dutch Oven No Knead Bread (video)
For best results, Dutch oven bread is best stored at room temperature, away from direct sunlight, and in a place with good air circulation.
If not enjoying the bread within a few days of baking, it can be sliced and stored in an airtight container or well-sealed plastic bag for up to 5 days.
The best way to reheat previously frozen bread, thaw completely on the countertop then warm it in a preheated oven at 350°F (175°C) until warmed through again.
The Best No Knead Bread Recipe!
Dutch oven bread is a type of bread that is prepared and cooked in a Dutch oven, which is a type of heavy pot with a tight-fitting lid. The dough is placed into the Dutch oven and allowed to rise before being covered and baked inside the Dutch oven.
This results in an artisan-style loaf with a crunchy golden crust and moist interior. It's a great way to bake your bread instead of using a baking sheet, bread loaf or bread machine.
Yes, you can use any type of Dutch oven to bake bread. A Dutch oven is essentially a large, thick-walled pot with a lid and can be made from cast iron, enameled cast iron, or ceramic.
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Cast iron is the most popular material for baking bread and provides even heat distribution and excellent heat retention. It's also relatively inexpensive compared to other materials.
Enameled cast iron is less conductive than regular cast iron, so it's not as good at evenly distributing heat but retains the heat better.
Last but not least, ceramic Dutch ovens are great for controlling humidity levels while baking your bread, creating an extremely crisp crust without drying out the interior.
No.8 No Knead Sourdough Bread
Yes, you can definitely add different ingredients or flavors to Dutch oven bread! Before baking your bread in a Dutch oven, you can mix in herbs, cheese, nuts, dried fruit and other flavorings.
Additionally, if you want to make a sweeter version of this easy bread recipe, you can add honey or syrup to the dough before baking. Experimenting with spices and ingredients is the best way to find out what flavors work best for your own recipes.
The best flour to use for this kind of homemade bread is a combination of all-purpose flour and bread flour. All-purpose flour provides a soft, fluffy texture while the additional bread flour helps the dough rise better.
Dutch Oven Bread {only 4 Ingredients & No Kneading!}
This combination of flours also produces a crust that is crispy on the outside while keeping the interior moist and fluffy. You can also substitute some of the all-purpose flour for whole wheat flour and other alternative flours if you’d like to try different combinations.
In this recipe, I didn't really specify how much of each, most people have one or the other, but you can use a combo of the two types of flour if desired.
When baking bread, I tend to use bread flour so I know I'll get a nice consistency, but this homemade bread recipe is one that does well with a mixture of all purpose flour and bread flour.
How To Transfer Bread Dough To A Hot Cast Iron Dutch Oven
Yes, it is recommended that you let the bread cool for 30 minutes to an hour before slicing it. This helps to ensure that the interior of the bread sets up properly, so it doesn't fall apart when you slice into it.
You can let your bread rest on a wire rack and cool before you slice into the crunchy crust. I know it's hard to let it rest and cool some, but it's totally worth it so you don't end up with gummy bread on the inside.
They also make a bread loaf cutting board with knife if you would find that helpful. Cutting a different sized or shaped loaf can feel difficult the first time or two, so using one of these cutting boards can help make your bread baking experience a little more enjoyable.
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One common mistake is using too much flour when shaping the dough – this will leave your finished loaf dense and dry. Also, make sure not to add too much liquid to your bread dough; it should have just enough moisture so that it wraps around itself without cracking or drying out.
It's best to sprinkle a bit of flour on top of the Dutch oven before placing the dough in it, as this will help prevent sticking.
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