Then, transfer the beautiful loaf to a cooling rack to cool. Remove the pot from the oven and let the bread sit in it for about 5 minutes. After 30 minutes, remove the lid from the Dutch oven and let the bread continue to bake until it is nicely browned on top - about 10 to 20 minutes.
![dutch crunch bread bend oregon dutch crunch bread bend oregon](https://cdn.cheapism.com/images/o-1_cBYBqF8.max-784x410.jpg)
Return the pot to the oven for 30 minutes. If this seems too much for you, use the parchment paper to lift the dough into the pot, paper and all, and cover. Making sure you don't touch the hot cast iron pot, invert the dough into the pot as gently as you can. Remove the bowl and slide your hand underneath the dough ball. Then, working carefully, remove the Dutch oven from the oven and take off the lid.
![dutch crunch bread bend oregon dutch crunch bread bend oregon](https://i.imgur.com/bfH8TW3.jpg)
After the dough has rested for 1 to 1 ½ hours on the countertop, place a lidded cast iron Dutch oven into your oven and pre-heat the oven to 425✯ for 30 minutes. (Alternately, you could use a clean kitchen towel to cover the dough, but I find this often sticks to the dough, ruining both the appearance of the bread and the towel.) Let the dough rest like this for up to 2 hours.
![dutch crunch bread bend oregon dutch crunch bread bend oregon](https://luckeedutch.com/wp-content/uploads/2012/02/fresh-bread-100x100.jpg)
Jim figured out that a slow rise of a relatively wet dough created a more flavorful loaf – similar to those loaves he had eaten in Italy – and that the extra moisture in the dough would evaporate into steam in the oven, helping the dough to rise and the crust to crisp. This went against centuries of tradition where kneading the bread dough was deemed critical to developing the gluten in flour, which in turn was necessary to create a bread that would rise beautifully and hold its shape while having the loose airy crumb of artisan bread loaves. Jim Lahey, the owner and baker of Sullivan Street Bakery, produces breads for over 300 restaurants in New York and in 2006 the New York Times first published Jim’s method of making bread without kneading it – No Knead Bread. And yet, there it is – simplicity sitting right under our noses. It’s frustrating to think that for years we believed that bread that looked this good was something you’d find only in an artisanal bakery, and definitely not something you could make at home, let alone by someone with only a 5-minute attention span.