quiltmonkey Posted January 13, 2010 Report Share Posted January 13, 2010 Easy No Knead Crusty Dutch Oven French Bread This recipe is so yummy. You get chewy crusty French bread just like the bakery. ½ tsp Dry yeast 1 ½ cups Warm water 3 cups Bread flour 1 ½ tsp salt Cornmeal or wheat bran for dusting (optional) Dutch Oven with lid, or large heavy pot with lid In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover the bowl with plastic wrap. Let the dough rest at room temperature (70 degrees) for at least 8 hours, or preferably 13-18 hours. I usually mix my dough the night before and bake it the following afternoon to serve with dinner that evening. The following day, stir down the dough and then place it on a floured surface to shape. Shape into a round form, using just enough flour to keep it from sticking. Place this shaped loaf on a tea towel that is generously floured (or cornmeal or wheat bran). This keeps it from sticking to the towel as it rises. Dust the top of loaf with more flour, cornmeal or wheat bran and place another tea towel on top to keep it from drying out as it rises. Let the dough rise for 1 hour, 1 ½ hours max. If you let it rise past that amount it could get larger air bubbles inside. About 20 minutes before dough is ready to bake, place a Dutch oven or heavy pot with a lid in the oven and heat oven to 475 F degrees. When dough is ready, carefully remove the VERY HOT Dutch oven and lid, and carefully lift the towel and turn the risen loaf upside down into the pot. Put the hot lid on Dutch oven and back into oven and bake for 30 minutes. After 30 minutes, remove Dutch oven lid and bake another 10-15 minutes until loaf has a nice golden brown crust. Remove bread from Dutch oven and cool on rack for 1 hour before slicing. (or do like me ... I can't wait ...so I just cut it hot while it's steaming). . Link to comment Share on other sites More sharing options...
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