Dutch Oven No-Knead Bread

If ever there was a bread dough that had a minimal amount of effort, this one is up there. The dough is a little bit harder to work with because it is very sticky. But, after an hour in the oven, I have this beautiful, rustic-looking boule. A minute in the microwave is enough to heat 1.5 cups of water to just under 110 degrees F in a Pyrex glass measuring cup. I started the dough at night and baked the bread in the morning. Makes a 1 lb 10 oz loaf.

Ingredients

3 c all-purpose flour
1 tbsp Vital-wheat gluten
1 tsp active dry yeast
1 tsp kosher salt
1 1/2 c warm water

Directions

1. In a 5-quart mixing bowl, whisk together flour, yeast, wheat gluten and salt. Gradually pour in water and stir to combine. Be sure to get all the flour incorporated, but don't overmix. Cover mixing bowl with plastic wrap or put a plate on top of the opening. Let sit for 12 hours, or overnight.

2. Preheat oven to 425 degrees F. Place cast iron pot (the dutch oven) with its lid into the oven and let the pot heat up for 20-30 minutes.

3. On a heavily floured surface (~ 1/4 c flour), turn out risen dough onto some flour and shape into a rounded mass, like a boule. Carefully add the dough to the hot pot and replace the lid. Bake for 30 minutes covered, then for an additional 10 minutes uncovered.

4. Carefully remove bread from pot and let cool on a wire rack. The bread should make a hollow sound when tapped.