no knead dutch oven bread

my love of bread is… infinite. bread, butter and salt are basically my essentials. pretty much anything good can happen on a day that starts with good, rustic, home made bread smeared with butter and sprinkled with a little salt. 
now, it’s not entirely easy to make such heavenly bread. or at least it’s super time consuming. that’s where this no knead bread comes in: it’s made in a dutch oven, which makes it super crispy on the outside and moist and chewy on the inside. it smells very intensely of bread (what should actually be plain obvious, but still is somehow remarkable) – which is thanks to the added beer. in other words: i think this should be your next weekend project. because it’s a bread you don’t need to be afraid of. no worries! dust off your dutch oven and start baking!
oh, and then, should there be any crumbs left at all (and i’m deliberately implying this will probably be hard, ahem), then make a crispy bread caprese! basically just fry chunks of bread in a lot of oil and butter, then sit a (couple of) burrata on top and serve while still warm. the creamy burrata and the crispy, warm bread will show you there is really not much more that you need than bread. and butter.
happy weekend, loves! 

no knead dutch oven bread
recipe adapted hundredfold from ny times – or actually thanks to mr. p for pointing it out to me
rezept auf deutsch auf si style

you will need: 8-20 hours (rising time) and a dutch oven with a lid

ingredients:
800 g flour – wheat, spelt, rye, whole or a combination… i used half spelt half white
1 tbsp salt
1/4 tsp. sugar
10 g fresh yeast 
400 ml warm water
250 ml beer
more flour for dusting
oats, optional
directions:
put the flour(s) and salt in a large bowl and combine. prepare the warm water, and use a couple of tablespoons full of it in a separate bowl, to dissolve the yeast together with the sugar. let the yeast sit until it forms bubbles. combine the beer and the rest of the water. pour the beer-water and the yeast-mix into the flour bowl. combine everything well, no kneading required. the dough will be very moist and sticky, but don’t worry. cover with cling film and let rise at a warm place for 12 to 18 hours (the longer, the better). 
when ready, preheat the oven to 200 c / 400 f. also preheat the dutch oven – without the lid – in the oven for at last ten minutes or longer. dust your work surface liberally with flour, pour the dough onto it. fold it together from top and bottom and from both sides, turn around and dust with flour. remove the dutch oven from the oven and let the bread slide into the pan immediately. no need to dust the dutch oven, it won’t stick, promise! cover with the lid and bake for 50 minutes total (or longer, maybe, depending on your pan and on your oven). your bread will be ready when it has a crispy top, slightly lifts from the sides and is of a medium brown color. 
notes: after 30 minutes, i removed the lid, to make the bread extra crispy and give it a deeper color. remove and let cool in the pan, then serve with warm bread and a sprinkle of very good salt (like fleur de sel de guérande by reflet de france).
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