No-Knead Dutch-Oven Bread | Overnight Rise, Soft & Airy Crumb

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.

Combine water and dry yeast, stir until dissolved.

Add bread flour and salt, mix until no dry flour remains.

Cover the dough and rest it in the refrigerator for 12 hours.

After 12 hours, place the dough on the counter to rise.

Dust the top lightly with flour and scrape it out of the bowl without crushing it.

Shape the dough into a ball and cover, letting it rest for 15 minutes.

Preheat a 20 cm diameter cast-iron pot.

Place the dough on baking paper and transfer it into the hot pot.

Sprinkle a little water on the dough for steam and score the top with a razor or sharp knife.

Bake covered in a preheated 220°C oven for 30 minutes.

Remove the lid and bake for another 20-25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens