* Exported from MasterCook *
Bread, No-Knead Dutch Oven
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Low Fat
Posted Sandwiches
Side Dish
Amount Measure Ingredient -- Preparation Method
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3 cups all-purpose flour -- plus more for shaping
2 teaspoons sea salt
1 teaspoon Red Star active dry yeast
1 1/2 cups warm water -- (about 110 to 115F)
In a large bowl, whisk flour, salt and yeast until well mixed. Pour
in warm water and use a wooden spoon to stir until a shaggy dough
forms. The mixture will be wet and very sticky to the touch.
Cover bowl tightly with plastic wrap and set aside in a warm place 8
to 18 hours until dough rises, bubbles and flattens on top.
Heat oven to 450F. Once oven is preheated, place a 6-quart Dutch oven
(with cover) in oven 30 minutes before baking.
Punch down dough. Generously flour a sheet of parchment paper;
transfer dough to parchment and, with floured hands, quickly shape
into a ball. Place dough on parchment paper and sprinkle top lightly
with flour. Top with a sheet of plastic wrap and let rest 30 minutes.
Remove Dutch oven from oven. Uncover dough and carefully transfer to
Dutch oven, with or without parchment paper beneath (if bottom of
Dutch oven is not coated with enamel, keep parchment paper beneath
dough). Cover Dutch oven and return to oven.
Bake bread 45 minutes covered, then another 10 to 15 minutes
uncovered until dough is baked through and golden brown on top. Cool
slightly before slicing.
Source:
"Girl Versus Dough"
S(Internet Address):
"http://www.girlversusdough.com/2015/08/13/no-knead-dutch-oven-bread/";
Yield:
"1 large round loaf"
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Per Serving (excluding unknown items): 1377 Calories; 4g Fat (2.6%
calories from fat); 40g Protein; 288g Carbohydrate; 11g Dietary
Fiber; 0mg Cholesterol; 3780mg Sodium. Exchanges: 19 Grain(Starch);
0 Lean Meat.