Nothing goes better with hot soup or stew than a nice crusty bread. This recipe requires no kneading. The Dutch oven locks in steam while baking which gives the bread its crunchy crust.
Ingredients
- 1-1/2 teaspoons active dry yeast
- 1-3/4 cups warm water (110° to 115°)
- 3-1/2 cups plus 1 tablespoon of all-purpose flour, divided
- 2 teaspoons salt
- 1 tablespoon cornmeal or additional flour
Directions
- In a large bowl, dissolve yeast in warm water.
- Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead.
- Cover and let rise at room temperature for one hour.
- Stir down the dough (the dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold the square into thirds, forming a 9×3-in. rectangle. Fold the rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top.
- Cover and let rise at room temperature until almost doubled, about 1 hour.
- Punch down the dough and repeat the folding process. Return dough to bowl; refrigerate, covered, overnight.
- Place parchment paper in a Dutch oven to form a bowl.
- Turn the dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into the prepared pot; dust top with remaining 1 tablespoon flour.
- Cover the Dutch oven and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours.
- Preheat oven to 500°.
- Using a sharp knife, make a slash (1/4 in. deep) across top of the loaf.
- Back for 40 minutes with the cover on the Dutch oven
- Reduce oven setting to 450°.
- Remove the lid from the Dutch oven; bake bread until deep golden brown, 15-20 minutes.
- Remove the loaf to a wire rack to cool.
