You Asked for it – It’s here! No-Knead Dutch Oven Bread. + All the Tips you need to Never fail! ⬇RECIPE BELOW⬇
INGREDIENTS:
– 3 cups flour
– 1 tsp dry yeast
– 1 tsp salt
– 1 1/2 cup water lukewarm (110 °F)
PRINTABLE RECIPE:
OUR WEBSITE: ❤️❤️
INSTAGRAM:
FACEBOOK:
PINTEREST:
PRODUCTS IN THIS VIDEO:
– Dutch Oven:
– Bob’s Red Mill Artisan Bread Flour:
– Cooking Spatula:
– Glass Bowls:
– Cutting Board:
– Dough Scraper:
*Disclaimer: product links may include affiliate links. Product links not guaranteed to be identical to the ones in the video.
If you don’t have a Dutch Oven, we have a recipe using the standard oven –
source
42 Comments
Leave a Reply
You must be logged in to post a comment.
Share your creations with me by tagging @momsdish on Facebook and Instagram!
If you don't have a Dutch Oven, we have a recipe using the standard oven – https://www.youtube.com/watch?v=BD5SMt3lRMA
Really amazing ,excellant ,thank you 👌👌👍👍😋😋
Ese pan está hermoso.
I don’t think you said how much water to use ?Its important !😊
My grandmother use to kneed dough until it was too stuff to kneed, let it rest 10 minutes then kneed again. Kneed every 10 minutes for 1 hour. This makes a very different bread no giant air bubbles in the finished bread. Dough rises higher up making a larger loaf of bread. There is also a trick where you put dough in a 250° f oven 15 minutes then turn up the heat to 400° for 15 minutes this makes dough rise up higher too. Warm oven lets dough rise before crust gets too hard for bread to rise more. There is another cool trick brush bread with baking soda water bake at 450°f until crush turns very dark crispy brown color. About 1/4 cup water with 1 tsp baking soda. The more baking soda in the water the darker bread gets. I love to bake bread especially in winter.
I almost had a heart attack when she almost touch the pan without her gloves
Where can I get a spatula like the one that you use?
+Vinegar for me
Can someone tell me the brand of the dutch oven pot ,I don't found it 😕
By the time you got to adding the water I was done watching this!
The hair, touching your hair, shaking your hair——— NOT for me!
I couldn't even watch this becsuse of all of the hair!!!!
Tie it up, put on a hat, cut it off— but—- DO SOMETHING WITH THE HAIR!!!
Did not give ant of yeas
Hello I did the bread very good the only problem was the bottom of the bread was hard can you tell me why 😊
Please make recipe in metric
What size is your Dutch oven?
good video, thanks for sharing your mom secrets i will try to do following this video. Thanks a lot.
can you give the ingredients in metric please as cups around the world vary in size.. thanks
Looks great! Thank you for sharing this recipe. Quick question. Is this recipe considered a sourdough because of the long original fermentation time or does it taste like regular white bread after baking? I dont care much for sourdough.
Смачно, дякую!
Nothing can beat homemade bread !!
My husband bought me a big Dutch oven just for making bread in. Needless to say, I tried and failed with sourdough starters and have yet to even use it as it has been sitting on my stove for months. Now I have found the perfect fail proof recipe so I can use it! Thank you so much. I plan on making a few loaves of bread for my family for Chistmas! Grazie! So glad I just found you 💜 Happy Holidays!
Could you tell me where you bought your black dutch oven with gold handle ?? What brand name is it ??
I was looking on line to buy one but I could not find it …Any sugestions ?
Thank you .
Hi, love your video.. may i ask, do you do the 24 hour proofing at room temperature.. and what kind of yeast did you use? thank you in advance.
Is that 24 hour/overnight rest in the fridge or at room temperature?
Thank you!!! Love it!!!🥰😍🤩
why did my bread taste so yeasty☹️
Can this be made gluten free
You sure are amazing! This bread looks beautiful. I need to try it. Love your accent too. 😍
What a beautiful childhood 😀
When I measure in metric – 375g flour and 355g water (as shown on your site) – I get a very thin, runny dough, and no wonder cause it’s 94.7% hydration 🙂 . Please fix your recipe. It’s obviously not correct in metric!
So easy, I made it and I love it! Thank you for sharing!
Thankyou i watched this and i made this the tasedso yummy
Fun and delicious! Beautiful Ukrainian towel. Where did you get it from?
can you swap ordinary (cake or bread) flour with any darker (and heavier) version, like rye, spelta or buckwheat? In what proportions? Does it still need 3 cups of ANY of them?
Quart size of Dutch oven please..
I love that she’s not using a scale! Most home cooks don’t have one.
Do you have a version for dill onion bread using a dutch oven?
I started this recipe yesterday and baked it today and it was wonderful! Disclaimer: I didn't have Bob's Red Mill flour on hand so I used a combination of Pillsbury all purpose and bread flour and it was still amazing. I wasn't sure if it would turn out as the initial dough was drier than I felt it should be but you were right–it turned soft, sticky and bubbly overnight and baked up high and crusty. Thank you for sharing. 😄
Can we use bread floor instead
just made this dough. will be baking tomorrow i’ll let you know how it turns out i put garlic powder in mine 🥖 hope it turns out good
Ever heard of a 'starter? Once I maked the recipe, if I save a small amount of dough, can it be used as a starter for next loaf?
Invest in a digital scale. You'll get more constant results.
Help i didnt mix the dry ingredients, just poured in the water and started mixing