Check out my  Dutch oven no-knead overnight bread recipe!

For those in a rush, I’m re-posting the basic recipe here on my tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.

Here’s what you’ll need…

Ingredients

1 Teaspoon Dry Active Yeast

2 Teaspoons Table Salt

3 Cups All-Purpose Flour

1 1/2 Cups Lukewarm Water

You’ll also want a little flour to keep the bread from sticking to things.

Additional Equipment

Small and Large Mixing Bowls

Wooden Mixing Spoon

Measuring Cups and Spoons

Dutch Oven

Bread Lame

Cooling Rack

Instructions

Stir yeast, salt, and flour together in a large bowl.

Add water and stir until loose shaggy dough forms. 

Cover and let rise overnight, about 8 to 18 hours. 

Turn dough out onto a floured surface and gently shape into a round.

Let dough rest for 1 hour. 

After 30 minutes of the dough resting, preheat the oven to 450 degrees Fahrenheit. Place the Dutch oven without its lid in the oven and allow it to preheat for 30 minutes.

Once the dough has rested and the Dutch oven preheated, place the dough in the Dutch oven. 

Score the top of the dough. 

Cover with the lid and bake for 30 minutes. 

Remove lid and bake for 15 minutes.

Turn out onto a cooling rack and allow to cool completely before serving.