Name: No Knead Dutch Oven Bread Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 3 h 55 min
Cuisine: American
Ingredients: 1½ cups warm water; 3¼ cups all-purpose flour; 1½ teaspoons fine grain salt; 1 packet (2¼ teaspoons) active dry yeast

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Introduction

This no knead Dutch oven bread is a simple, foolproof way to bake crusty, artisan-style bread at home. Using just a few basic ingredients and a bit of patience, you’ll achieve a golden crust and soft, airy inside without any kneading. Perfect for both beginners and seasoned bakers.

A single round loaf of rustic bread with a golden-brown, crispy crust and deep textured cracks on the surface is placed in the center of a white plate. The bread’s crust shows a mix of lighter golden and darker toasted areas, highlighting its crunchiness. The white plate sits on a white marbled surface that has subtle gray veining. The loaf looks fresh and crusty with a slightly rough texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups warm water
3¼ cups all-purpose flour
1½ tsp fine grain salt
1 packet (2.25 tsp) yeast

Instructions

Step 1: In a large bowl, combine the warm water, yeast, and ½ tablespoon of salt, stirring until dissolved.
Step 2: Add the flour to the bowl and mix until a sticky dough forms. Adjust with a bit more flour or water if needed.
Step 3: Cover the bowl and let the dough rise in a warm place for 2 to 3 hours, until it has doubled in size.
Step 4: Preheat your oven to 450°F (230°C) and place a Dutch oven with its lid inside to heat for 20 minutes.
Step 5: Transfer the dough onto a piece of floured parchment paper. Shape it into a loaf by folding the edges toward the center.
Step 6: Flip the dough so the floured side faces up and center it on the parchment. Optionally, score the top with shallow cuts for decoration.
Step 7: Carefully remove the hot Dutch oven from the oven and take off the lid.
Step 8: Using the parchment, lift the dough into the Dutch oven. Cover with the lid and bake for 35 minutes (or 40 minutes if the dough was cold).
Step 9: Remove the lid and continue baking for another 5 to 10 minutes, until the crust is golden brown.
Step 10: Let the bread cool on a wire rack for at least 10 minutes before slicing.
Step 11: Serve once cooled and enjoy your delicious homemade bread.

Tips & Variations

For a crispier crust, bake with the lid on for the majority of the time, then finish uncovered to brown.
Try stirring in herbs, garlic, or cheese into the dough for extra flavor.
If you don’t have a Dutch oven, use any heavy, oven-safe pot with a lid.
Letting the dough rest overnight in the fridge can develop more complex flavors.

Storage

Store the bread wrapped loosely in a clean kitchen towel or paper bag at room temperature for up to 2 days. For longer storage, slice and freeze in an airtight container for up to 3 months. Reheat slices in a toaster or oven to restore crispness.

How to Serve

A round loaf of bread with a golden-brown crust and cracks dusted with white flour sits on a silver wire cooling rack. Steam rises gently from the fresh bread, showing it is hot. The wire rack is on a white marbled surface that has light gray veins running through it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast but dissolve it first in warm water and let it sit for 5-10 minutes until foamy before mixing into the dough.

Do I have to use a Dutch oven?

A Dutch oven is ideal for this recipe because it traps steam, creating a crispy crust. If you don’t have one, use any heavy, oven-safe pot with a lid or a covered baking dish.