No Knead Dutch Crunch Bread
Updated: May 15
I have been experimenting with different types of breads for some time now and have found that this recipe by Joanna from "Jo Cooks", is not only super easy, but delicious! It is great for grilled cheese sandwiches or even sliced thin and and topped with your favorite tapenade.
3 Cups All-Purpose Flour
1 3/4 tsp of salt
1/2 tsp of Active Dry Yeast
1 1/2 cups of room temperature water
It is as easy as combining all 4 ingredients in a large bowl, being careful not to over mix the dough. Let the dough rest for at least 14-18 hours. The resting of the dough allows for the yeast to grow and really flavor the dough. I usually make my dough in the afternoon and let it sit overnight.
When you are ready to bake your dough, preheat your oven to 450 degrees with your dutch oven inside. Make sure you include the lid in the preheating process as we will be closing the lid for the first 30 min of baking. You want your dutch oven to be 450 degrees when you place your shaped dough inside. After your oven has been preheated to 450 degrees, carefully take out your dutch oven and generously flour the bottom of the pot. Throw a bit of flour on top of your dough as well and begin to slowly lift the dough out of your mixing bowl. Gently form the dough into a ball, being very careful to not deflate it. Then place the dough in the dutch oven, close the lid, and let it bake for 30 mins. After 30 min, remove the lid of the dutch oven and let it bake for another 15-20 min, until the top of your bread has formed a nice golden brown crust.
Once the bread has done baking, remove it from the dutch oven and let it cool on a wired rack completely before you cut into it. You can store your bread by wrapping it tightly in plastic wrap for up to 4-5 days. The bread does tend to dry out over time so its best eaten when its baked. I hope you guys enjoy this recipe as much as I do!