NO-KNEAD DUTCH OVEN BREAD

No-Knead Dutch Oven Bread image

This is a very simple bread to make either at the campsite or at home. it requires no kneading, and is baked in a Dutch oven or clay baker. This bread's flavor is developed through extended fermentation.

Yield makes one 1 1/2-pound loaf

Number Of Ingredients 7

Ingredients

2 1/2 cups all-purpose flour, plus more for dusting
1/2 cup whole-wheat flour
1/4 teaspoon instant yeast
2 teaspoons kosher salt
1 3/4 cups water, at room temperature (about 70°F)
Cornmeal (optional)
Coarse sea salt

Steps:

In a large bowl, combine the flours, yeast, and salt. Stir in the water until blended. The dough will be rough looking and a bit sticky. Place in a covered container and let rest for 12 to 18 hours at room temperature. The dough is ready when bubbles appear on the surface.
Gently empty the dough out on a lightly floured board and dust the dough with flour; then, using a bowl or bench scraper, fold the dough over on itself two times. Cover with a kitchen towel and let rest for 15 minutes.
Line a bowl large enough to hold the risen dough with a flour sack or linen kitchen towel. Generously coat the bowl portion of the towel with all-purpose flour or a combination of flour and cornmeal.
Flour your hands and the work surface (if needed), gently shape the dough into a ball, and quickly place seam side down in the floured bowl. Cover the dough with the ends of the towel and set aside to rest for about 2 hours, or until doubled in size.
Prepare a hot fire (a 2-second fire) in a campfire or wood-fired oven, cooker, or grill. Heat an empty 4-quart baking pot (cast iron, ceramic, or clay) in the hot oven or on the grill 30 minutes before baking.
Remove the pot from the oven and, holding one hand under the towel, gently turn the dough out into the pot, seam side up. Any ragged edges are fine. They will become crispy and crunchy in the bake. Sprinkle with coarse sea salt.
If cooking over coals, place a sheet of aluminum foil over the ridge of a Dutch oven and put the lid in place. Put 10 or so hot coals over the top of the lid and return the oven to the fire or place the legs over hot coals. Bake for 20 minutes. Remove the lid and bake for another 15 minutes or more, until the loaf is a deep golden color. Slide out of the pot and let cool on a wire rack. Let rest for 1 hour before serving.
You can use only all-purpose flour if you choose, or you can adjust the flour quantity to include ground nuts or flaxseed. Add some chopped herbs, fire-roasted garlic, or citrus zest to it just before folding the dough for even more layers of flavor.