No Knead Dutch Oven Bread (Rosemary Bread)

• porcje: 8 servings
• czas aktywny: 20 minutes
• całkowity czas: 13 hours 10 minutes

Składniki

3 cups all-purpose flour (360 grams)

1¾ teaspoons sea salt (9 grams)

¾ cup fresh rosemary leaves (22 grams, chopped)

½ teaspoon active dry yeast (2 grams)

1½ cups water (341 grams, room temperature)

Wskazówki

Mix

In a large bowl, mix the flour, sea salt, rosemary, and yeast together. Mix in the water and use a spatula to blend until well combined.

Rest

Cover the bowl with plastic wrap or a clean, damp dish towel and allow it to sit on the counter overnight, at least 12 hours. (patience is a virtue!)

Preheat oven to 450°F degrees with a Dutch oven inside.

Remove

Once preheated, carefully remove the Dutch oven from the hot oven and remove the lid from it. Use oven mitts!

Shape

Flour a clean work surface as well as your hands. Remove the dough from the bowl and form it into a ball. This is a no-knead recipe, but you may have to fold it a couple of times to get it to form the shape you want. Place the dough into the bottom of the Dutch Oven (be careful not to burn your hands; the cast iron will be HOT!)

Bake for 30 minutes with the lid on, then remove the lid and bake another 15-20 minutes, until the bread is golden brown.

Serve

Remove from the oven and allow to cool. Cut and serve! Perfect compliment for soups!

Wartości Odżywcze

• Wielkość Porcji: 1 slice
• Kalorie: 176 kcal
• Tłuszcz Całkowity: 1 g
• Tłuszcz Nasycony: 0.2 g
• Tłuszcz Nienasycony: 0.3 g
• Sód: 513 mg
• Węglowodany Całkowite: 37 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 0.1 g
• Białko: 5 g