No-Knead Dutch Oven Bread
No-Knead Dutch Oven Bread is a simple yet incredibly satisfying bread recipe that requires no kneading and minimal effort. With just a few basic ingredients—flour, water, yeast, salt—you’ll create a rustic, artisan-style loaf with a golden, crispy crust and a soft, airy interior. This bread is baked in a Dutch oven, which creates the perfect environment for a beautifully risen loaf. Ideal for beginner bakers, it requires a long rise time but is largely hands-off, making it a great addition to any kitchen. Enjoy it fresh out of the oven or with your favorite meals like soups, salads, or as a sandwich base.
Equipment
- 1 large mixing bowl (for dough mixing)
- 1 Dutch oven (5 to 7-quart size)
- 1 kitchen towel or plastic wrap (for covering dough during rise)
- 1 wire rack (for cooling bread)
- Measuring spoons and cups (for accurate ingredient measurements)
Ingredients
- 3 cups 360g All-purpose flour
- 1 ½ teaspoons 9g Salt
- 1 teaspoon 3g Instant or active dry yeast
- 1 ½ cups 355ml Warm water (about 100°F or 37°C)
Instructions
- Mix the Dough: In a large bowl, combine the flour, salt, and yeast. Gradually add the warm water and stir with a wooden spoon or your hands until the dough comes together. It should be slightly sticky but not overly wet.
- Let the Dough Rise: Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rise at room temperature for 12 to 18 hours, or until it has doubled in size and has bubbles on the surface.
- Shape the Dough (Optional): Once the dough has risen, gently turn it out onto a lightly floured surface. Fold the dough edges toward the center to form a rough ball. If you prefer a rustic, freeform loaf, you can skip this shaping step.
- Preheat the Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C) and place your Dutch oven (with the lid on) inside the oven to heat.
- Bake the Bread: Once the Dutch oven is preheated, carefully remove it from the oven. Transfer your shaped dough into the hot Dutch oven, seam-side down.Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 10–15 minutes, or until the bread is golden-brown and sounds hollow when tapped on the bottom.
- Cool the Bread: Remove the bread from the Dutch oven and place it on a wire rack. Allow the bread to cool for at least 30 minutes before slicing.
Notes
Recipe Notes
- Flour: You can use all-purpose flour or bread flour. Bread flour will yield a chewier texture, while all-purpose flour will give a slightly softer loaf.
- Yeast: Instant yeast doesn’t need to be activated, but if you’re using active dry yeast, ensure the water is lukewarm to help activate it.
- Resting Time: The rise time can vary depending on the temperature in your kitchen. If it’s colder, allow the dough to rise for a longer period.
- Dutch Oven: A Dutch oven is key for creating a perfect crust, but if you don’t have one, you can bake the bread in a heavy pot with a lid or even on a baking stone, though the result may be slightly different.
- Add-ins: Feel free to experiment with herbs, cheese, garlic, or even dried fruits to customize the flavor of your loaf.