No Knead Dutch Oven Bread Recipe

Introduction

This no-knead Dutch oven bread is a simple and satisfying way to enjoy fresh, homemade artisan bread with minimal effort. With just a few ingredients and a bit of patience, you can create a crusty, golden loaf that’s perfect for sandwiches or alongside your favorite soup.

Ingredients

• 1½ cups warm water
• 3¼ cups all-purpose flour
• 1½ teaspoons fine grain salt
• 1 packet (2¼ teaspoons) yeast

Instructions

1. Step 1: In a large bowl, combine the warm water, yeast, and ½ tablespoon salt. Stir until the yeast is dissolved.
2. Step 2: Add the flour to the bowl and mix until a sticky dough forms.
3. Step 3: Cover the bowl and let the dough rise in a warm place for 2 to 3 hours, or until it has doubled in size.
4. Step 4: Scrape the dough onto a sheet of floured parchment paper. Fold the edges to shape it into a loaf.
5. Step 5: Flip the dough so the floured side is facing up and center it on the parchment.
6. Step 6: Optionally, use a sharp knife to score shallow cuts on the top of the loaf for decoration.
7. Step 7: Place your Dutch oven into the oven and preheat to the temperature your Dutch oven recipe suggests (usually 450°F/230°C). Carefully remove the hot Dutch oven and take off the lid.
8. Step 8: Using the parchment paper, transfer the dough into the Dutch oven.
9. Step 9: Bake the bread with the lid on for 35 minutes. Then remove the lid and bake for an additional 5 to 10 minutes, or until the crust is golden brown.
10. Step 10: Remove the bread from the oven and let it cool completely before slicing and serving.

Tips & Variations

• For a richer flavor, try adding a tablespoon of olive oil or substituting some flour with whole wheat.
• If you don’t have parchment paper, you can shape the dough directly in a well-floured bowl and transfer carefully to the Dutch oven.
• Adding herbs like rosemary or thyme to the dough can give the bread an aromatic twist.
• Make sure your Dutch oven is fully preheated to achieve a crispy crust.

Storage

Store the bread at room temperature wrapped loosely in a clean kitchen towel for up to 2 days to maintain crustiness. For longer storage, slice and freeze the bread in an airtight bag. Reheat slices in a toaster or oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. If you do, you can mix it directly with the flour without dissolving it in water first.

Do I need a Dutch oven to make this bread?

A Dutch oven helps create steam that gives the bread its crispy crust, but you can bake the dough on a baking stone or sheet with a tray of water to mimic this effect if you don’t have one.

No Knead Dutch Oven Bread Recipe

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★★★★★

4.7 from 130 reviews

• Author: Matteo
• Total Time: 3 hours 0 minutes
• Yield: 8 servings 1x

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Description

This No Knead Dutch Oven Bread is a simple, foolproof recipe that yields a deliciously crusty artisan loaf with minimal effort. Using basic pantry ingredients and a Dutch oven, this bread requires no kneading, making it perfect for beginner bakers or anyone looking for a hands-off approach to homemade bread. The long rise develops great flavor and texture, and baking in the Dutch oven creates a perfect crisp crust.

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Ingredients

Scale 1x2x3x

Ingredients

• 1½ cups warm water
• 3¼ cups all-purpose flour
• 1½ teaspoons fine grain salt
• 1 packet yeast (2¼ teaspoons)

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Instructions

1. Mix the yeast mixture: In a large bowl, combine 1.5 cups of warm water, 1 packet (2¼ teaspoons) of yeast, and ½ tablespoon of salt. Stir until the yeast and salt are completely dissolved to activate the yeast.
2. Add flour and form dough: Gradually add 3¼ cups of all-purpose flour to the yeast mixture, stirring until a sticky dough forms. The dough will be wet and shaggy but that’s perfect for this no-knead recipe.
3. Let dough rise: Cover the bowl with a clean cloth or plastic wrap and let the dough rise in a warm place for 2 to 3 hours, or until it has doubled in size and is bubbly on the surface.
4. Shape the loaf: Generously flour a sheet of parchment paper and scrape the risen dough onto it. Fold the edges of the dough under to shape it into a rough loaf form.
5. Prepare for baking: Flip the shaped dough so the floured side is facing up and center it on the parchment paper. For a decorative touch, make shallow cuts on the top of the dough with a sharp knife or lame.
6. Preheat Dutch oven and transfer dough: Place a Dutch oven with its lid in the oven and preheat to 450°F (230°C). When hot, carefully remove the Dutch oven from the oven, remove the lid, and transfer the dough along with the parchment paper into the pot.
7. Bake covered: Cover the Dutch oven with its lid and bake the bread for 35 minutes. This traps steam to create a crispy crust.
8. Bake uncovered: Remove the lid carefully and bake for an additional 5 to 10 minutes, or until the crust is golden brown and crisp.
9. Cool and serve: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing to finish the cooking and to achieve the best texture. Serve fresh and enjoy!

Notes

• The warm water should be about 100-110°F to activate the yeast without killing it.
• Do not knead the dough; the long rise develops gluten naturally.
• Using parchment paper makes transferring the dough easier and prevents sticking.
• Letting the bread cool fully before slicing ensures better crumb structure.
• You can add herbs or garlic to the dough for extra flavor if desired.
• Use a heavy, oven-safe Dutch oven with a lid to create steam and a perfect crust.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: no knead bread, Dutch oven bread, easy homemade bread, artisan bread, no knead recipe