No Knead Dutch Oven Blond Bread


 

Rich Dahl

TVWBB 1-Star Olympian
This is an easy to do recipe and it makes a great loaf of bread.

No Knead Dutch Oven Blond Bread

Ingredients

3 1/4 cups all-purpose flour, plus more for shaping
2 tsp sea salt
1 tsp Active Dry Yeast
1½ cups warm water (about 95-100°F)
1 cup of sourdough starter

Instructions

Make your starter by mixing ¾ cup flour with ½ cup purified water in a container. Let the container sit out without a top for a few hours. This will allow the natural yeast in the air to mix with the flower mixture.
Cover and let sit 24 hours. After 24 hours drain 2/3-3/4 of the mixture and add ¾ cup of flower and ½ cup purified water.
Repeat two to three more times until you get a good rise and lots of bubbles this will indicate a ready to use starter.

In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water and sourdough starter 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 3 to 4 hours until dough rises, bubbles and flattens on top.

Place a Dutch oven (with cover) or suitable oven proof container in oven heat to 450 30 minutes before baking.

Punch down dough. Place on a suitable floured work surface. Generously flour your hands, quickly shape dough into a ball. Place dough on work surface and sprinkle top lightly with flour. Top with a sheet of plastic wrap sprayed with cooking oil spray and let rest 30 minutes.

Carefully remove Dutch oven from oven and remove lid. Uncover dough and carefully transfer to Dutch oven. Cover Dutch oven and return to oven.

Bake bread 40-45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.
 

 

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