Overnight Dutch Oven Bread - kneaded
Overnight Dutch Oven Bread - kneaded
Description
This is a modification of the original no knead recipe.
I wanted to get lactic acid into the dough for a sourdough like
flavor so I added around a quarter cup of buttermilk, which I alway
have on hand (frozen) for my Ranch
Dressing. I also reduced the hydration from 85% to 70%. Also I
have upped the ingredients again to better fit my dutch oven. It is
now at 150% of the original recipe.
Ingredients
- 560 gm bread flour
- 1 ⅛ tsp yeast
- 2 ⅝ tsp kosher salt
- 1 ½ Tbsp flax
- 1 ½ Tbsp unsalted butter (21 g)
- 1 ¼ cup buttermilk (anywhere from 45 to 65 gms)
- Water added to the buttermilk to take the weight up to 390 gms
total (70% hydration)
Directions
- In a large bowl, whisk together the flour, yeast, salt, and
grits and flaxseeds (if using).
- Melt the butter
- In a measuring cup on a scale, put the buttermilk in and add
water to bring the weight in total to 390 grams.
- Make a well in the center of the flour mixture and add the
water, buttermilk, and butter. Using clean fingers, mix until a
shaggy, wet and sticky dough forms.
- Let the dough rest 10 minutes, then start a knead in the bowl
by pulling an edge and folding on to the center. Rotate the bowl
a quarter turn and do again. Repeat through at least three full
rotations. This is something I learned from watching some of the
videos Hendrik Kleinwächter's The Bread Code.
- Cover the bowl with cling wrap and leave at room temperature
for at least 8 hours and up to 14 hours. The dough will rise and
bubble. If on your first attempt, the bowl is a bit small, and
you do not have a larger bowl, then grease the plastic wrap bowl
side down.
- Generously flour a clean work surface and, using a rubber
bench scraper or lightly greased silicone spatula, scoop the
dough out of the bowl onto the counter. The dough should
be easier to work that the non kneaded as the hytration is 70%
not 85%
- Flour a 14- to 16-inch piece of parchment paper. Cupping your
hands around opposite sides of the dough, gently but decisively
transfer the dough to the paper, fold-side down. Dust with more
flour wherever sticky dough becomes exposed, and loosely cover
with a clean, dry kitchen towel. Allow to rest for 30 minutes.
The dough will have risen slightly and should bounce back when
gently poked.
- Remove the Dutch oven from the oven and set the lid aside. (I
like to keep pot holders on the lid and handle of the Dutch oven
to remember that it’s very hot.)
- Lift the towel off the bread and, using a serrated knife,
slash three parallel vents into the surface of the dough.
- Holding two sides of the parchment paper, lower the paper and
dough into the hot Dutch oven. Re-cover the pot and place in the
oven.
- Bake for 35 minutes, then remove the lid, and bake for another
25 to 30 minutes, until the bread is golden brown across the top
and sounds hollow when tapped. Remove from the oven and let cool
in the Dutch oven for 15 minutes, then transfer to a wire rack
and cool for 1 hour before slicing and serving.
Don Samuels
This page last updated 11/5/2025