No-Knead Dutch Oven Bread






  1. In a large bowl, whisk the flour, salt and yeast until well mixed. Pour in the warm water and with a wooden spoon stir until a dough forms. It will be a very sticky mixture but all the flour should be adsorbed.
  2. Cover the bowl tightly with plastic wrap and set aside in a warm place for 8 to 18 hours so the dough can rise.
  3. Pre heat the oven at 220 C and place the cast iron pot with lid into the heated oven for 30 minutes.
  4. Punch down the dough, transfer the dough onto a generously floured piece of parchment paper. With floured hands shape the dough into a ball. Sprinkle top lightly with flour and cover with plastic wrap and let rest for 30 minutes.
  5. Remove the Dutch Oven from the oven, uncover the dough and transfer with parchment paper to the pot. Cover and return to oven to bake for 45 minutes. Then reduce the temp to 200 C and bake another 15 minutes uncovered.
  6. Let cool before slicing.


recipe on by Sandra Slawinski

Courses Bread

Recipe by Leeks and High Heels at