No Knead Dutch Oven Bread (Rosemary Bread) Recipe - The Cookie Rookie® (2024)

FAQs

Do you bake bread covered or uncovered in a Dutch oven? ›

Cover with the lid and bake for 20 minutes, covered. After 20 minutes, remove the lid from the oven and continue baking per the recipe (typically 25 to 35 minutes)

Why is my bread dense: Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.

No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough.

If the bottom of your Dutch oven isn't enamel-coated, it's best to use the parchment paper. Mine is enamel-coated, but I find it easier to keep the round shape of the dough if I just place it in the Dutch oven with the parchment paper. Whatever works fer ya!

Fight the urge to grease your Dutch oven. Because of the high temperature, the fat will burn off almost immediately, giving your bread a charred taste. Splurge for high-quality ingredients—especially flour.

You just need a lid to cover it and the proper heat-conducting cast-iron material, and your bread will come out perfectly every time. Size & Shape: Look for a 6- to 7-quart, round Dutch oven. Anything much bigger will cause the bread to spread out and go flat.

Potato Flakes or Potato Water

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.

If you don't have parchment paper, your bread will still turn out fine, but be aware it will take a little work to cut through the bottom when slicing.

Folding the bread a few times during its long fermentation helps move the yeast to find more food and to introduce a little more oxygen into their environment.

Bake covered for 30 minutes. Uncover and bake for 15 minutes more. Remove the lid and bake for 15 minutes more. You can be extra-sure that the bread is done when an instant-read thermometer inserted in the top or side registers 210°F.

How to get more yeast flavor in bread? ›

Longer fermentation gives bread stronger flavors. “A yeasty aroma and acidic flavors start to develop, adding more flavor to the finished bread,” Blakeslee said. Some bakers choose to do the extra step of making a sponge in order to add a slight sour and tangy flavor to the bread.

Preheat the pot with the lid on to 500°F for about 20 minutes. I used a 7 1/4 quart pot to bake a 1 1/2 pound loaf of bread. Shape your boule from any of the non-enriched doughs from the book and allow to rest on a piece of parchment paper as suggested in the recipe.

During those first 20 minutes, your bread will rise and expand. If you would not have it inside the Dutch oven with the closed lid, a thick crust would form too soon, thereby keeping it from reaching its full potential. After the first 20 minutes, you remove the lid and continue baking for another 25 to 30 minutes.

Here's a tip that helps with cooking and cleanup: Before braising in the oven, cover the pot of your Dutch oven with a sheet of aluminum foil and then put the lid on. This tactic tightens the seal during the cooking process and prevents stains on the inside of the lid during braising, making cleaning easier.

During those first 20 minutes, your bread will rise and expand. If you would not have it inside the Dutch oven with the closed lid, a thick crust would form too soon, thereby keeping it from reaching its full potential. After the first 20 minutes, you remove the lid and continue baking for another 25 to 30 minutes.

For most loaves there's a simple answer: Put a lid on it. For making a steamy environment, a covered baker is hard to beat.

You may need to take the lid off part way through the cooking process. However, some recipes may call for the lid to be off from the beginning, so consult your recipe. If the lid is not oven-safe, you'll need to leave it off no matter what. Tip: Most Dutch ovens come with oven-safe lids, but not all do.