No knead large dutch oven bread is a recipe adapted for those that only own one large dutch oven. I’m sure you all have heard of the no knead miracle bread. Just in the last few months have I started making this bread. I avoided it due to the long rest period. Don’t be like me this recipe is amazing! I only have one 5.5-quart dutch oven. All though absolutely divine, the original recipe just wasn’t enough to achieve a tall loaf in my pot.
I researched to see if anyone had tried doubling the recipe for a larger dutch oven. Yes! FrugallivingNW had achieved what I was looking for! No knead large dutch oven bread would finally be mine!
No Knead Large Dutch Oven Bread
Mix the ingredients in a large bowl, cover and allow to rest for 12-24 hours.
This is what it should look like after resting. It will smell yeasty, darken slightly, and is covered with small bubbles. The dough is very sticky. When ready to bake, generously flour your hands and a work surface. Place the dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured hands, tuck the dough underneath to form a rough ball. Place a large rectangle of parchment paper on a cotton towel and dust it with enough flour to prevent the dough from sticking to the parchment paper as it rises; place dough seam side down on the parchment paper and dust with more flour. Pull the corners of parchment paper around the loaf, wrapping it completely to keep a round shape. (I forgot a photo of this step, sorry.)
Allow to rise about 2 hours. Preheat the oven. While it’s heating place a covered dutch oven in the oven to heat. Once heated, carefully remove the dutch oven, untie the dough and carefully slide the parchment with the dough down into the dutch oven.
Bake. When done carefully use the parchment as handles to remove the bread to a wire rack to cool.
But not too long because you are going to want to slather a ton of butter on a warm slice of fresh-baked bread. This no knead large dutch oven bread has a crusty exterior and a slightly chewy interior. Perfection!
- 6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
- ½ teaspoons instant or active dry yeast
- 2½ teaspoons salt
- 2⅔ cups cool water
- In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When the surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
- Heavily flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
- Place a large rectangle sheet of parchment paper on a cotton towel and dust it with enough flour to prevent the dough from sticking to the parchment paper as it rises; place dough seam side down on the parchment paper and dust with more flour. Pull the corners of parchment paper around the loaf, wrapping it completely. Do the same with the towel. Let rise for about 2 hours, until it has doubled in size.
- After about 1½ hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove the pot from oven. Unwrap the towel and parchment paper from around the dough carefully lift the parchment and place in the pot. Shake pan once or twice if the dough looks unevenly distributed; it will straighten out as it bakes.
- Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep golden brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer if desired.
- Remove the bread from the pot and let it cool completely on a wire rack before slicing. ( I can never wait for complete cooling)
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