No Knead Dutch Oven Bread

Combine the flour, yeast, and salt in a large bowl. Pour the water into the bowl and gently mix until a loose dough forms. It will not be well-formed at this point, but there should be an even consistency without any clumps of flour. If there is flour left on the bottom of the bowl that you cannot incorporate, add a spoonful of water and continue mixing.

Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm spot for 3 to 4 hours. The dough should be dotted with air bubbles on the top and should be quite stretchy if you try to pull a little piece off.

Heat your oven to 450°F. Once you start heating the oven, place your Dutch Oven inside. When the oven reaches 450°F, keep the Dutch Oven inside for another 15 minutes so it gets nice and warm.

Pour the dough out of the bowl and onto a piece of parchment paper. The dough will not be well-formed, but try to shape it into a circle. Use a knife to cut two slits in the top of the dough.

Place the parchment paper and dough into the Dutch Oven and bake it covered for 40 to 45 minutes. About halfway through, remove the cover so the top of the dough can brown. Once the top of the dough is golden brown, remove it from the oven. Let the dough cool on a wire rack before serving.