Easy No Knead Bread | Homemade Dutch Oven Bread by Lounging with Lenny

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

active dry yeast

🥗Healthier: instant yeast

💰Cheaper: fresh yeast

Instant yeast is easier to use and store.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthy.

cornmeal

🥗Healthier: semolina

💰Cheaper: flour

Semolina adds texture and is often less expensive.

Take 2 cups of lukewarm water at about 100 degrees Fahrenheit and add 1 pack of active dry yeast and 2 tablespoons of honey.

Stir and let it sit for approximately 10 minutes to activate the yeast.

In a large bowl with a mesh strainer, sift in 4 cups of all-purpose flour.

Add 1 tablespoon of kosher salt and mix everything with a fork.

Create a well in the center of the bowl and pour the liquid in.

Mix everything with your hand until all flour is incorporated.

Cover with a kitchen towel and let it rise on the countertop for approximately 2 hours.

After 2 hours, slowly deflate the dough with fingers and a spatula.

Cover again with a kitchen towel and let it rise for an additional 1 hour.

Flour your working surface and hands to transfer the dough.

Fold the dough several times.

Pour 1 tablespoon of olive oil into a bowl, rub it against the bowl, and transfer the dough in.

Sprinkle some flour on top of the dough, cover with a kitchen towel, and let it rest for 30 minutes.

Preheat the oven to 400 degrees Fahrenheit and place the Dutch oven inside for 30 minutes.

Remove the Dutch oven from the oven and transfer the dough onto a floured surface, sprinkling extra flour on top.

Gently transfer the dough into the hot Dutch oven, cover with the lid, and place it into a preheated 450 degrees Fahrenheit oven for 40 minutes.

Remove the bread from the Dutch oven and let it cool for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens