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No-Knead Dutch Oven Bread
A rustic loaf with a golden crust, made without kneading. The very hydrated dough rests overnight, doubles in volume, then bakes in a cast-iron Dutch oven to achieve an airy crumb and a crunchy crust. Ideal for amateur bakers who want a flavorful homemade bread with minimal effort.
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Critical Success Points
- • Achieve a very hydrated and sticky dough (no kneading required).
- • First overnight fermentation of about 12 h to develop flavor.
- • Second rise in the Dutch oven before baking.
- • Initial covered baking to create steam.
- • Score the bread just before baking to control expansion.
Safety Warnings
- • Handle the hot Dutch oven with kitchen gloves to avoid burns.
- • Be careful of the steam escaping when opening the lid during baking.
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