Easy Dutch Oven No-Knead Bread Recipe

Introduction

This easy Dutch oven no-knead bread is perfect for anyone looking to bake a crusty, flavorful loaf with minimal effort. With just a few simple ingredients and a long, slow rise, you’ll have bakery-quality bread right from your own oven.

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 extra flavor, try substituting half of the all-purpose flour with whole wheat flour.
• Use a kitchen scale for more precise measurements, especially for flour and water.
• If you don’t have a Dutch oven, you can bake the dough on a preheated baking stone with a pan of water to create steam.
• Experiment with adding herbs, garlic, or olives to the dough for a savory twist.

Storage

Store leftover bread in a paper bag at room temperature for up to 2 days to maintain its crust. For longer storage, slice and freeze in an airtight container or freezer bag for up to 3 months. Reheat slices briefly in a toaster or warm in the oven for a few minutes to refresh texture.

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. Reduce the amount slightly (about 1½ teaspoons) and you can mix it directly with the flour without proofing.

Do I need to knead the dough at all?

No kneading is required for this recipe. The long, slow rise develops gluten naturally, giving you a chewy, airy crumb without extra work.

Easy Dutch Oven No-Knead Bread Recipe

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★★★★★

4.5 from 119 reviews

• Author: Andria
• Total Time: 19 to 24 hours (includes rising time)
• Yield: 1 loaf (about 8 inches diameter) 1x
• Diet: Vegetarian

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Description

This Easy Dutch Oven No Knead Bread recipe offers a simple and rewarding way to bake artisan-style bread at home without the hassle of kneading. Using minimal ingredients and a slow fermentation process, the dough develops rich flavor and texture. Baking in a preheated Dutch oven creates a crisp, golden crust with a tender, airy crumb—a classic comfort bread perfect for any meal.

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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 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 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. The dough will become bubbly and develop a complex flavor during this time.
5. Preheat Your Setup: 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. 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.
7. Bake to Perfection: 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. Cool and Enjoy: Remove the finished loaf from the Dutch oven and place it on a wire rack to cool completely before slicing.

Notes

• Make sure the water is at the right temperature (around 105°F) to activate the yeast properly without killing it.
• The long fermentation time enhances flavor and texture, so plan ahead.
• Use a well-seasoned Dutch oven for best results to prevent sticking.
• Allow the bread to cool completely; slicing too early can make the crumb gummy.
• For a crispier crust, you may leave the lid off for the final 15 minutes of baking.

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

Keywords: no knead bread, Dutch oven bread, easy homemade bread, artisan bread, slow rise bread