Cheaters No Knead Dutch Oven Sourdough Bread

Another item checked off the bucket list. No, my bucket list does not have things like hang gliding or white water rafting. Macaroon Cookies,  Madeleine Cookies, Italian Rainbow Cookies (that was checked off a couple of years ago), Stuffed Breast of Veal. Making these are a few of my bucket list items. Sourdough Bread was a the top of this list. Then I found this recipe. 

Use the bread for breakfast or for grilled cheese. The post were I got the recipe suggested having it toasted with Apple Butter. I can imagine how good that must be.

The recipe is from Half Baked Harvest. I strongly recommend that you try this recipe.

1 1/2 cups warm water
2 teaspoons instant yeast
1 tablespoon honey
5 cups all-purpose flour
1 tablespoon kosher salt
1 cup plain greek yogurt (any % fat will do, but I use full fat)


In the bowl of a stand mixer, combine the water, yeast, honey, flour, salt, and yogurt. Using the dough hook, mix until the flour is completely incorporated. Alternately, you can mix the dough with a wooden spoon until it comes together. Cover the bowl with a wet towel or plastic wrap and let sit at room temperature 2 hours or until it doubles size.

 If time allows, punch the down, cover the bowl, and transfer the bowl of dough to the fridge and let sit overnight. This will help develop a stronger "sourdough" flavor.

Generously dust a work surface with flour. Scrape the dough out of the bowl. It should be loose and sticky. Form the dough into a ball and place in a parchment lined 4 quart or larger dutch oven. Allow to rise 1 hour or until doubled in size. 

Preheat to 475 degrees F.  Bake, covered for 20-25 minutes. Using oven mitts, remove the hot lid and continue baking until the bread is a deep, golden brown, about 20-30 minutes more. Remove from the oven. Carefully lift the bread out of the pot and place it on a rack to cool completely, about 2 hours. Don't slice into the bread right out of the oven, the bread continues to cook as it cools. Enjoy!


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