No Knead Dutch Oven Bread (Rosemary Bread) Recipe - The Cookie Rookie® (2024)

FAQs

Do you bake bread covered or uncovered in a Dutch oven? ›

Cover with the lid and bake for 20 minutes, covered. After 20 minutes, remove the lid from the oven and continue baking per the recipe (typically 25 to 35 minutes)

Why is my bread dense: Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.

No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough.

A loaf baked in the Bread Oven was pretty much identical to one baked in a Dutch oven. Yes, the loaves did brown more quickly in the Bread Oven and its shallower base. Those that I baked in my Dutch oven took an average of five extra minutes to brown to the same degree.

You can shape your dough on a rectangular sheet of parchment paper, then use it to safely lower the dough into your Dutch oven. Once your gorgeous loaf of bread is finished cooking, the parchment paper makes removing the loaf super easy.

If the bottom of your Dutch oven isn't enamel-coated, it's best to use the parchment paper. Mine is enamel-coated, but I find it easier to keep the round shape of the dough if I just place it in the Dutch oven with the parchment paper. Whatever works fer ya!

Preheat the oven to 450 degrees F (230 degrees C). Grease a Dutch oven with cooking spray. Slice a very shallow "X" into the top of dough with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Folding the bread a few times during its long fermentation helps move the yeast to find more food and to introduce a little more oxygen into their environment.

Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 20 to 30 minutes, until the loaf is beautifully browned; the bread's internal temperature should be 200°F or more. (If at any point the dough starts to smell scorched, lower the heat a bit.)

What is a Dutch oven trick? ›

In that case, we recommend the infamous Dutch oven prank. For the uninitiated, a Dutch oven involves farting in bed, then quickly pulling up the sheets to trap your significant other with the smell. It's a decades-old trick that has surely ruined countless relationships, yet many dudes still dare to try it.

If you've been baking for years, it's a step back in time to when bread was rustic and purposely imperfect. There are many layers of flavor hidden within this recipe's four simple ingredients: flour, water, salt, and yeast. But the real magic comes from the cast-iron Dutch oven, the perfect vessel for baking bread.

Preheat Dutch Oven & Bake

Right before you pull the dough out of the bowl, place the dutch oven into the oven and preheat it to 450 degrees F. Placing the artisan bread dough into the warm dutch oven results in a golden-brown crispy crust.

The entire Dutch oven may be placed in the oven to cook for long periods of time. Use the lid to keep in moisture, and remember to always handle with oven mitts or dry dish towels.

For crispy, crackly crusts, put a lid on it

Great steam makes great bread.

As long as you have a lid to cover it, the bread comes out perfectly every time. I found that using a 4- to 6-quart Dutch oven yields the perfect round shape. Fight the urge to grease your Dutch oven. Because of the high temperature, the fat will burn off almost immediately, giving your bread a charred taste.