Easy Dutch Oven No-Knead Bread Recipe

Introduction

This easy Dutch oven no knead bread is a foolproof way to enjoy fresh, homemade bread with minimal effort. With just a few ingredients and a long, slow rise, you’ll have a crusty, flavorful loaf perfect for any meal.

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons active dry yeast
• 1½ teaspoons sea salt
• 1½ cups warm water (105°F)

Instructions

1. Step 1: In a spacious mixing bowl, thoroughly whisk together the flour, active dry yeast, and sea salt until well combined.
2. Step 2: Pour in the warm water and stir until all ingredients come together to form a shaggy, somewhat sticky dough ball. The mixture should look slightly rough and uneven.
3. Step 3: Transfer your dough to a lightly greased bowl. Cover the bowl loosely with plastic wrap, then place a dampened kitchen towel over top to maintain optimal humidity.
4. Step 4: Place the covered bowl in a draft-free location at room temperature and allow the dough to rise for 18 to 24 hours. The dough will become bubbly and develop a complex flavor during this time.
5. Step 5: Position your oven rack in the middle and place your Dutch oven inside. Preheat to 450°F and allow the Dutch oven to heat for at least 30 minutes.
6. Step 6: Turn the dough onto a generously floured surface. With floured hands, gently gather and shape the dough into a round loaf, being careful not to deflate it too much.
7. Step 7: Carefully transfer the shaped dough into your preheated Dutch oven. Cover and bake for 30 minutes, then remove the lid and continue baking for an additional 15 minutes until deeply golden brown.
8. Step 8: Remove the finished loaf from the Dutch oven and place it on a wire rack to cool completely before slicing.

Tips & Variations

• For a rustic touch, sprinkle some cornmeal or extra flour on your work surface before shaping the dough.
• Try adding herbs or garlic powder to the dough for extra flavor.
• If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid to achieve similar results.

Storage

Store leftover bread in a paper bag or wrapped loosely in a kitchen towel at room temperature for up to two days to maintain the crust’s texture. For longer storage, slice and freeze the bread in an airtight bag. Reheat slices in a toaster or oven for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bread flour instead of all-purpose flour?

Yes, bread flour can be used and may yield a chewier crumb and better rise due to its higher protein content.

Do I need to knead the dough at all?

No kneading is required. The long rise time allows gluten to develop naturally, giving your bread structure and texture.

Easy Dutch Oven No-Knead Bread Recipe

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★★★★★

4.9 from 89 reviews

• Author: Sarah
• Total Time: 18 hours 45 minutes
• Yield: 1 loaf (about 8–10 servings) 1x

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Description

This Easy Dutch Oven No Knead Bread recipe yields a beautifully crusty and flavorful artisan-style loaf with minimal effort. The dough requires no kneading and undergoes a long, slow rise to develop a complex flavor and airy texture. Baking in a preheated Dutch oven ensures a perfect crust and tender crumb, making it ideal for homemade bread lovers looking for a simple yet impressive baking project.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 2 teaspoons active dry yeast
• 1½ teaspoons sea salt

Wet Ingredients

• 1½ cups warm water (105°F)

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Instructions

1. Combine Dry Ingredients: In a spacious mixing bowl, thoroughly whisk together the all-purpose flour, active dry yeast, and sea salt until well combined.
2. Mix the Dough: Pour in the warm water and stir until all ingredients come together to form a shaggy, somewhat sticky dough ball. The mixture should look slightly rough and uneven.
3. First Rise Setup: Transfer your dough to a lightly greased bowl. Cover the bowl loosely with plastic wrap, then place a dampened kitchen towel over the top to maintain optimal humidity.
4. Long, Slow Rise: Place the covered bowl in a draft-free location at room temperature and allow the dough to rise for 18 to 24 hours. During this time, the dough will become bubbly and develop a complex flavor.
5. Preheat Your Setup: Position your oven rack in the middle and place your Dutch oven inside. Preheat the oven to 450°F and allow the Dutch oven to heat for at least 30 minutes to ensure a hot baking environment.
6. Shape the Loaf: Turn the dough onto a generously floured surface. With floured hands, gently gather and shape the dough into a round loaf, being careful not to deflate it too much to preserve air bubbles.
7. Bake to Perfection: Carefully transfer the shaped dough into your preheated Dutch oven. Cover with the lid and bake for 30 minutes. Then remove the lid and continue baking for an additional 15 minutes or until the crust is deeply golden brown and crisp.
8. Cool and Enjoy: Remove the finished loaf from the Dutch oven and place it on a wire rack to cool completely before slicing, allowing the crumb to set properly.

Notes

• For best results, use a Dutch oven with a tight-fitting lid to trap steam and create a perfect crust.
• Do not rush the long rise; the slow fermentation develops flavor and texture.
• If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid or a covered baking dish.
• Be gentle when shaping to preserve the dough’s air bubbles for a light crumb.
• The dough can be refrigerated after mixing for up to 48 hours as an alternative to the room temperature rise, extend baking time slightly if baking cold dough.

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

Keywords: no knead bread, dutch oven bread, artisan bread, easy homemade bread, no-knead, crusty bread recipe