DUTCH OVEN NO-KNEAD BREAD
4 cups All-Purpose Flour or Bread Flour
1 ½ tsp Salt
1 tsp Instant Yeast
1 ½ cups water (about 90-105F)
1 Tbsp Apple Cider Vinegar
Olive or Vegetable Oil
Whisk together the flour, salt, and yeast in a large mixing bowl. Combine the water and vinegar in a measuring cup. Make a well in the center of the flour and pour the water mixture into the well. Using a spatula or your hands to stir the flour and liquid until no dry flour remains and a dry shaggy dough is formed. Cover bowl tightly with a pot lid for at least 12 hours or up to 18 hours.
Turn the dough out onto a heavily floured work surface and use floured hands to gently lift the edges of the dough into the center. Turn the dough over and shape it into a tight ball by rolling it on the work surface between your palms. Rub the bottom and sides of a Dutch oven with a little bit of oil. Put the dough in the center of the pot and place the lid on. Allow the dough to rise again, for about 1-2 hours until the dough is about double in size.
During the last 30 minutes of rising, preheat your oven to 450F. When ready to bake, score the bread with a sharp knife or razor. Cover the pot and place in the preheated oven. After 30 minutes, remove the lid, reduce the over temperature to 350F and continue to bake for another 15- 20 minutes until the bread is golden brown and cooked through. Allow the bread to rest on a rack for at least 30 minutes before cutting.