My dad found this old wood stove at an auction for a steal, and he wanted to make bread. So I brought my baking stuff over to his house and together we made bread. The kind you knead and let rise and punch down and shape and bake and all that. And it was SO GOOD! Unfortunately, though, his hands and wrists were killing him the next day. See, he has Psoriatic Arthritis. His joints get mad at him when he uses them in ways that they don’t want to be used. Like kneading. So then he just used the frozen dough that you buy at the store, and he’d bake that. It was so bland and boring. That’s when I came up with this easy, no knead, dutch oven, artisan bread. This one’s for you, Dad!
This artisan bread is crusty on the outside and soft on the inside. You only need to wash your bowl and spoons afterwards, no elbow grease needed to get those counter tops cleaned up! The whole thing is baked in a dutch oven (technically, mine is a french oven–potato, potato).
Now, I personally like to knead my bread. I can get all my frustration out, and there’s just something about handling bread dough that makes me feel so wholesome, grounded and primordial.
But…
This recipe is so quick. It’s so easy and foolproof and delicious and the textures and appearances are so dynamic. I love it!
With no further ado, I give to you (drum roll, please)….
No Knead Dutch Oven Artisan Bread
Ingredients:
2 cups warm water
1 Tablespoon yeast
2 Tablespoons sugar or honey (or a combo of the two)
2 Teaspoons salt
4 1/4 cups flour
Instructions:
Proof yeast by combining with warm water and sugar or honey in a large bowl. Let rest 5 minutes. Add salt. Add flour one cup at a time, stirring with a wooden spoon. Dough may still be slightly sticky, but should form a ball in the bottom of the bowl. Cover with a tea towel or plastic wrap and let rise for 1 hour.
Place your dutch oven with lid in the oven and preheat to 400 degrees.
Remove your hot dutch oven, liberally sprinkle some flour inside, then carefully lift or dump your risen bread dough (do not punch down!) and place inside your hot dutch oven. Cover with lid and bake for 30 minutes. Remove lid and continue to bake for another 10 minutes, or until golden brown.
Remove from the oven and let cool on a wire rack. Cut with a serrated knife and enjoy!
My Great-Grandmother Cora used to say that if you cut bread when it’s hot that you’ll make it sad. I mean, I like a hot slice of bread, but if you cut it hot you do run the risk of collapsing your loaf or altering the look of the crumb. To each their own! Follow your heart.
I used to use parchment paper to lower and lift my bread into and out of the dutch oven. It helps to prevent sticking, and you can take the bread out of the oven right away after it’s baked. Then one day I was making and reached in the drawer for the parchment paper only to find there was none! So I made it without, and I swear it was better. The crust was crisper and the shape was more interesting. I recommend that you forego the parchment paper, but whatever you do, give this recipe and try and let me know what you think!
