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No Knead Dutch Oven Bread Recipe

★★★★★

4.7 from 130 reviews
  • Author: Matteo
  • Total Time: 3 hours 0 minutes
  • Yield: 8 servings 1x

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.

Ingredients

Scale

Ingredients

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

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

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Find it online: https://todayplates.com/no-knead-dutch-oven-bread-recipe/