Description
This No Knead Dutch Oven Bread recipe offers a simple and rustic way to bake a flavorful, crusty bread infused with fresh rosemary. Utilizing a slow fermentation process and baking in a preheated Dutch oven, the bread develops a beautifully crisp crust and tender crumb without any kneading required.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (360g)
- 1¾ tsp sea salt (9g)
- ¾ cup fresh rosemary leaves, chopped (22g) or 2-4 tbsp dried rosemary
- ½ tsp active dry yeast (2g)
Wet Ingredient
- 1½ cups water (341g), room temperature
Instructions
- Mix: In a large bowl, combine the flour, sea salt, chopped rosemary, and active dry yeast. Add the room temperature water and use a spatula to thoroughly blend until the mixture forms a wet, sticky dough.
- Rest: Cover the bowl tightly with plastic wrap or a damp clean dish towel and leave it on your kitchen counter to ferment overnight for at least 12 hours. This long, slow rise helps develop flavor and gluten without kneading.
- Preheat Dutch Oven: About 30 minutes before baking, place your Dutch oven with its lid inside your oven and preheat to 450°F (230°C). This ensures the cast iron is hot for creating a crispy crust.
- Remove Dutch Oven: Using oven mitts, carefully take the preheated Dutch oven from the oven and set it on a heat-safe surface. Remove the lid, but be cautious as it will be very hot.
- Shape Dough: Lightly flour a clean surface and your hands. Gently remove the risen dough from the bowl and fold it a couple of times to form a rough ball. Place the dough ball into the bottom of the hot Dutch oven.
- Bake Covered: Cover the Dutch oven with its lid and bake for 30 minutes. The lid traps steam to help develop a perfect crust during this initial phase.
- Bake Uncovered: Remove the lid and continue baking the bread for another 15-20 minutes until the crust turns golden brown and crispy on top.
- Check Doneness: The loaf should be deeply browned with a crisp crust. Tap the bottom of the bread gently; it should sound hollow. The internal temperature ideally falls between 195°F and 210°F (90-99°C).
- Cool and Serve: Carefully remove the bread from the Dutch oven and place it on a wire rack to cool before slicing and serving. Cooling helps complete the baking process and avoids a gummy crumb.
Notes
- This recipe requires an overnight rest period of at least 12 hours for optimal flavor development.
- You may substitute dried rosemary for fresh, using 2-4 tablespoons, depending on your taste preference.
- Ensure your Dutch oven is oven-safe and preheated to achieve a crispy crust.
- Use oven mitts when handling the hot Dutch oven as it retains heat very well.
- Internal temperature check is the best way to ensure the bread is fully baked.
- Allow bread to cool completely before slicing to prevent a gummy texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: no knead bread, Dutch oven bread, rosemary bread, easy bread recipe, artisan bread, overnight bread dough
