Recipe: No-Knead Dutch Oven Bread (video post)

I posted a little while back that I was doing some exciting video projects with the lovely MakeMeMakeMe team, and finally I’m able to share the first project, which is for a delicious No-Knead Dutch Oven Bread. It’s such a simple recipe, and it takes no time at all to bung everything in a bowl and leave overnight. In the morning, turn it out onto a worktop, heat up a lidded casserole pot in the oven and then bake your fresh bread. Couldn’t be easier!

No-Knead Dutch Oven Bread

  • ¼ teaspoon of dried yeast
  • 350ml tepid warm water (so that when you dip your finger in, you can’t really feel any change in temperature)
  • 400g strong white flour
  • 1 ½ teaspoon of salt

The night before you want to bake, start off by combining the yeast with the warm water. You should start to see little bubbles appear at the edges and the water should turn milky, this means that the yeast is waking up nicely.

In another bowl, mix the salt and flour together well and then add to the water and yeast mixture. Turn it with a spatula until everything is mixed, it will look wet and shaggy, but that’s fine, cover with cling film and leave at room temperature overnight. The dough will enlarge to at least twice it’s size as it proves – so make sure it is in a large bowl and has room to grow.

In the morning take some flour and generously coat your work surface. Scrape your dough out of the bowl – be careful with it, as you don’t want to manhandle it too much at this point, as you may knock out some of the air that’s developed inside it during proving, which will give you a nice holey texture when baked. Put your casserole pot in the oven, and preheat to 250 degrees centigrade, fold the dough over on itself once and cover with a tea towel whilst you’re waiting.

Once your oven is up to temperature, carefully take out your casserole pot, scoop up your dough and put it in. With a lid on, return the dish to the oven for about 40 minutes. You may (as I usually do) want to take the lid off the pot about 10 minutes prior to taking the loaf out, so that the crust is all crispy on top.

Et voila! Yummy homemade bread for breakfast or brunch, with hardly any effort at all!

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