Description
Experience the charm of homemade artisan bread with this Easy Dutch Oven No Knead Bread recipe. Combining just four simple ingredients, this rustic loaf requires no kneading—just mixing, a slow rise, and baking in a hot Dutch oven for a crispy crust and soft, airy interior. Perfect for any meal or occasion, it delivers bakery-quality bread right from your oven with minimal effort.
Ingredients
Scale
Ingredients
- 3 cups all-purpose flour
- 2 tsp active dry yeast
- 1 ½ tsp sea salt
- 1 ½ cups warm water (around 105°F)
Instructions
- Mix the Dough: In a large mixing bowl, combine the all-purpose flour, active dry yeast, and sea salt. Stir these dry ingredients together, then slowly add the warm water. Use a wooden spoon or silicone spatula to mix until it forms a rough, sticky dough ball. It’s normal for the dough to look shaggy and sticky at this stage.
- Let It Rise: Transfer the dough to a clean, lightly greased bowl. Cover it loosely with plastic wrap, then place a moistened kitchen towel over the top. Let the dough rise at room temperature in a draft-free area for 18 to 24 hours until it doubles in size and develops small air bubbles, ensuring a chewy and airy texture.
- Preheat Your Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place your Dutch oven with its lid inside the oven to heat thoroughly, creating the perfect environment for the bread’s crust.
- Shape the Dough: Generously flour your countertop and gently turn the dough out onto the surface. Using floured hands, shape it into a loose ball while handling it gently to preserve the airiness from the rise.
- Bake: Carefully remove the hot Dutch oven from the oven using oven mitts. Gently place the shaped dough into the pot, cover with the lid, and bake for 30 minutes. Then remove the lid and bake for an additional 10 to 15 minutes until the crust is a deep golden brown and sounds hollow when tapped.
Notes
- Ensure the water temperature is around 105°F to properly activate the yeast without killing it.
- Using parchment paper to lower the dough into the Dutch oven helps prevent sticking and eases cleanup.
- If you don’t have a Dutch oven, a heavy oven-safe pot with a lid can be substituted, though cast iron yields the best crust.
- Store cooled bread wrapped in a clean kitchen towel or paper bag to maintain crust crispness; avoid plastic wrap.
- To reheat and revive the crust, warm slices in a 350°F oven for 5–7 minutes or toast in a skillet.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: Easy Dutch Oven No Knead Bread, Artisan Bread, No Knead Bread, Dutch Oven Bread, Homemade Bread
