How to Bake No-Knead Bread in a Dutch Oven

Almost every Friday during the pandemic, I’d bake a loaf of bread — challah for the Jewish sabbath, specifically. I would scour the shelves of stores for the coveted bread flour that was always running low or out of stock due to the sourdough craze of the stay-at-home order. I’d let the aroma of bubbling yeast wake me up while drinking coffee and working from home at the kitchen counter. I’d practice different braids and methods, sometimes making silly mistakes like omitting salt or stepping up my game by adding a cinnamon sugar swirl. While there isn’t much I miss about 2020, I do miss the ritual of baking and breaking bread with family each Friday night.

This version of homemade bread — a Dutch oven loaf — takes a day’s notice but is a much less hands-on version, and I was super impressed with the final product. You don’t have to be a baker to master it. I promise! Enjoy!

P.S. The Dutch oven is available at Bella Vita!

Makes 1 loaf

3 cups unbleached all-purpose flour
1.5 cups warm water (not burning hot!)
1.5 teaspoons salt
2 teaspoons active dry yeast

Carefully mix the ingredients in a very large bowl with a big spoon until just combined, about 1 minute. Cover the bowl with a piece of plastic wrap (sprayed with cooking spray) and a damp tea towel. Let the dough rise at room temperature for 18-24 hours (yes, really!).

One hour before you’re ready to bake, place Dutch oven and lid in a cold oven and preheat to 450F. Meanwhile, transfer dough, which will be loose, to a floured surface. Round it into a ball and transfer dough to a large piece of parchment paper. Take a sharp knife and slash a line or two across the loaf about 1/2-inch deep. Cover dough with a tea towel while oven preheats.

Carefully slide the oven rack toward you and remove the lid from the hot Dutch oven. Hold either ends of parchment paper to place the dough directly into the baking dish. Recover the pot with lid and bake for 30 minutes. Then, uncover pot and bake for 15 more minutes or until a golden crust forms.

Remove Dutch oven and transfer loaf to a cooling rack for at least 15 minutes before slicing.

White Asparagus Ricotta Tart

Make 1 tart

1 puffed pastry sheet, thawed
1/2 pound white asparagus, trimmed
1 tablespoon olive oil
1/2 cup ricotta
1/2 cup parmigianno reggiano
1 egg
Juice + zest of 1 lemon
Sea salt
Black pepper
Chives, to garnish

Preheat oven to 400F. On a floured surface, roll out puffed pastry into a 10"x16" rectangle, then transfer to a baking sheet or dish. Prick pastry with a fork. Bake for 12 minutes until puffed and lightly golden brown. Remove from oven and allow pastry to cool for 20 minutes minimum. Meanwhile, bring a large pot of salted water to a boil. Add asparagus and blanch for 3 minutes. Separately, in a medium bowl, combine cheese, egg, lemon juice, salt and pepper.

Spread the ricotta mixture on the cooled pastry, leaving a 1-inch border. Then, place asparagus stems in a row atop the ricotta. Sprinkle with salt and pepper. Brush exposed edges of pastry with olive oil. Bake 18 minutes until crust is golden brown. Garnish with green onion and lemon zest. Serve immediately.