On this weeks show Kate Dunbar walks us through her 4 ingredient Dutch Oven bread. You will feel like a Parisian baker when you pull this from the pot. I’ve been making it twice a week now since she shared it with me. There’s no need to knead this bread and it can be made ahead and kept in the refrigerator for a few days. I love that because you can bring it to the campground ready to go.
I did mine in a parchment paper lined enamel Dutch Oven at home but it can be done on a campfire as well in a cast iron pan.
Girl Camper No Knead Overnight Bread
Makes 1 loaf
- 3 cups unbleached all-purpose flour, plus more for work surface
- 1/4 t. instant or active-dry yeast
- 1 1/4 t. Sea salt
- 1 1/3 c. room temperature water (may need more due to climate)
In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are mixed well together, the dough should be wet and sticky. Cover bowl with plastic wrap, let the dough rest 12-18 hours on the counter at room temperature. After the proof time, the dough will have lots of bubbles and have a good sweet yeast smell.
Lightly flour your hands and a work surface. Turn out dough on work surface ** and sprinkle with more flour. Fold the dough over on itself once or twice and using floured fingers, tuck the dough underneath to form a rough ball.
On a piece of parchment paper lightly dust it with flour and place the dough, seam side down on it. Sprinkle the top of the dough ball with flour and place a piece of parchment loosely over the dough. Let rise for about 2 hours, until it has doubled in size.
After about 1 hour, place a 6-8-quart cast iron Dutch oven in your cold oven. Set the oven to 450 degrees to preheat. After the dough has risen, remove the top piece of parchment paper, take a knife and slash the top of the dough ball about ½ inch deep from the 12’ocolck position to the 6 O’clock position. Carefully remove the hot Dutch oven from the hot oven and carefully remove the lid, gather the parchment paper the dough is sitting on and carefully place that inside the hot pot. Cover with the lid and return the Dutch oven to the oven.
Cook, covered for 30 minutes, carefully remove the lid and continue baking for 15 more minutes, until the crust is a deep brown color.
Remove the bread from the pot and let it cool completely on a wire rack before slicing.
**Rosemary and Kalamata Olive Bread
Remove the bread dough from the bowl, softly deflate the dough. While the oven is pre-heating, add the fresh rosemary leaves to the bread, as well as the kalamata olives if using. Softly knead so the rosemary and olives are distributed. Gently reshape the bread and follow directions.
**Everything But the Bagel Bread
Remove the bread dough from the bowl, softly deflate the dough. While the oven is pre-heating, sprinkle 1 teaspoon everything but the bagel seasoning to the bread side facing you. Turn bread dough over and sprinkle 1 tsp of everything but the bagel seasoning, softly knead so all the seasonings are distributed. Gently reshape the bread and follow directions. You can buy this seasoning already mixed at any grocery store, my favorite is Trader Joes version.