No-Knead Dutch Oven Bread

In a very large bowl, whisk the all purpose flour (4.75 cup), instant yeast (2.5 tsp), and sea salt (2 tsp) together until thoroughly combined. Create a well in the centre and add the warm water (2 cup), maple syrup (2 tsp), and the olive oil (1 tsp). Stir the water into the dry ingredients to form a dough. You want to stir until it’s all incorporated and the dough looks shaggy but mixed together. Start 1m timer

Lightly grease the sides of the bowl, and turn the [dough] over in it to grease the dough. Cover with greased plastic wrap, an alternative wrap or light kitchen towel and let it rise on your counter for 2 to 3 hours. If your kitchen is cold, place it in your oven with the oven light turned ON and the oven OFF for a warm, draft free area for it to rise. The dough will double in size so be sure to use a bowl tall enough to manage this rise. Start 120m timer

In the last 30-40 minutes of rising, place your [dutch oven] in the oven and preheat at 450℉/230°C. You want to add your [dutch oven] before preheating so it preheats with the oven (this will ensure it doesn’t crack).

After two hours, the [dough] should have bubbles on the top. Flour a surface with at least flour (1 tbsp) spread out, then pour the risen [dough] onto it. Sprinkle another flour (0.5 tbsp) onto the top of the [dough] and flour your dough scraper/knife/large spatula.

Using your dough scraper or large knife or spatula, fold the [dough] on top of itself. Do this by pulling the outer edges up and onto the centre. Rotate the [dough] and do it a few more times, about 6 to 12 times. You want the [dough] to feel a bit tighter and to start forming a shape. Feel free to lightly sprinkle more [flour] during this process.

Scoop the [dough] and place onto a piece of parchment paper. Using your hands, scoop/shape it into a circle.

When the oven is preheated, remove the [dutch oven] carefully with oven mitts. Take the lid off and place the [dough] (on the parchment paper) into the [dutch oven]. Place lid back on (remember it’s hot!!) and place it all back into the oven.

Bake for 45 minutes. After that time, open the oven, carefully remove the lid and continue to bake for an additional 15 to 20 minutes until the crust is at your desired level. If you're using a gas oven/convection oven, only do it for 5 to 10 minutes so the bottom and tips don't burn. Start 60m timer

Remove from the oven, and set down. Lift up the edges of the parchment to transfer the [bread] to a [wire cooling rack]. If you want to test it for doneness, you can turn it over and lightly tap on the bottom. It should sound hollow.

Completely cool, then slice, serve and enjoy! If you can't wait, cool it for at least 30 minutes! Start 30m timer