Efrat's Notebook
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No-Knead Dutch Oven Bread Draft

A simple bread I bake in a hot cast-iron pot, first covered and then uncovered, for a crisp crust. Sometimes I add olives and herbs.

  • Prep20 min
  • Cook50 min
  • Rest2 hr 10 min
  • Total3 hr 20 min
  • Makes1 loaf
  • KashrutParve

What you need

Amount:1

Dough

Add-ins

How I make it

Step 1

  1. In a bowl, mix the ⅓ cup water with the sugar and yeast and let stand for 5-10 minutes.

Step 2

  1. Put the flour and salt in a stand mixer bowl.

  2. Add the yeast mixture and the rest of the water and knead into a smooth dough.

  3. If adding olives and herbs, add them now.

  4. Cover and let the dough rest for 2 hours.

Step 3

  1. Preheat the oven to 430°F (220°C) with a cast-iron pot inside, and heat the pot for 20 minutes.

  2. When the pot is ready, turn out the dough, shape it into a loaf and set it on parchment paper.

  3. Carefully take out the pot and lower the loaf in, parchment and all.

  4. Cover the pot and bake for 40 minutes with the lid on.

  5. Remove the lid and bake for another 10 minutes.

  6. Take out the bread and wait 10-15 minutes before eating.

Source: ChefEf (chefef.com)