With its beautiful crusty exterior and light, fluffy inside, this is truly the best Dutch oven bread recipe. Watch as baker Catherine Ward, Taste of Home’s Prep Kitchen Manager, shows what makes this no-knead Dutch oven bread recipe so special and shares tips for making it at home.
Find the full recipe and instructions here:
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I've tried this twice, and both times the bread didn't look done inside. While the outside was brown and crusty, the interior was a little dingy and doughy, not white and fluffy like in the pictures.
The first time I followed the recipe time and temp to the letter (oven temp checked with thermometer).
Second time I give it and extra five minutes with the lid off.
Both times I give the bread thirty minutes to cool.
Same result.
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Flour measurement by weight.
Proofed the yeast first before adding it to the flour with salt.
Let rise overnight – nine hours in a 76 degree house.
I think I'll reduce the water by a couple ounces, use 1 1/4 cups of water.
Looks delicious I'm going to try this soon!
Dont eat bread! …only green beans for 2 month! …and no more medication need it!
This looks amazing, thanks for sharing