No Knead Dutch Oven Sourdough Bread

It’s about this time of year when I begin to crave bread baking! Sourdough Bread that is!

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)

1. 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 in size.

If time allows, punch the dough down, cover the bowl, and transfer to the fridge to 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 5 quart or larger Cast Iron Dutch Oven. Make sure you oil your 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!