Easy Dutch Oven No-Knead Bread Recipe

Introduction

Enjoy the rustic charm of homemade bread with this Easy Dutch Oven No Knead Bread recipe. Using just a few pantry staples, you can create a crusty, airy loaf without any kneading or special skills. It’s perfect for anyone craving bakery-quality bread made at home.

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

1. Step 1: In a large mixing bowl, combine the flour, active dry yeast, and sea salt. Stir the dry ingredients together, then slowly add the warm water. Use a wooden spoon or silicone spatula to mix until a rough, sticky dough ball forms. It should look shaggy—this is normal.
2. Step 2: 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 spot for 18 to 24 hours. The dough should double in size and be filled with small air bubbles.
3. Step 3: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place your Dutch oven with the lid on into the oven to heat up thoroughly.
4. Step 4: Generously flour your countertop and gently turn the dough onto it. With floured hands, shape the dough into a loose ball, handling it gently to keep its airy texture.
5. Step 5: Carefully remove the hot Dutch oven from the oven using oven mitts. Place the dough into the pot, cover with the lid, and bake for 30 minutes. Then remove the lid and bake for another 10–15 minutes until the crust is deep golden brown and sounds hollow when tapped.

Tips & Variations

• Make sure the water is warm but not hot (around 105°F) to properly activate the yeast without killing it.
• Use parchment paper beneath the dough to prevent sticking and make transferring easier.
• If you don’t have a Dutch oven, a heavy oven-safe pot with a lid can work, but cast iron gives the best crust.

Storage

Once the bread has cooled, wrap it in a clean kitchen towel or store it in a paper bag to keep the crust crisp. Avoid plastic wrap as it softens the crust. Enjoy within 2–3 days for best freshness. To reheat and revive the crust, place slices in a 350°F oven for 5–7 minutes or toast in a skillet.

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 for a chewier texture and more gluten development, but all-purpose flour works perfectly for this recipe.

Do I have to let the dough rise for 18-24 hours?

The long rise develops flavor and texture, but if short on time, you can let it rise for at least 12 hours. The bread may be less flavorful and less airy, but still delicious.

Easy Dutch Oven No-Knead Bread Recipe

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★★★★★

5 from 100 reviews

This Easy Dutch Oven No Knead Bread recipe delivers a rustic, bakery-quality artisan loaf using just four simple ingredients. Perfectly crispy on the outside and chewy on the inside, this no-knead bread requires minimal effort and no fancy equipment, making it ideal for home bakers seeking fresh homemade bread with a deep golden crust and airy texture.

• Author: Elena
• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Total Time: 24 hours 50 minutes
• Yield: 4 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Mix the Dough: In a large mixing bowl, combine the flour, active dry yeast, and sea salt. Stir the dry ingredients together, then slowly add the warm water. Use a wooden spoon or silicone spatula to mix everything until it forms a rough, sticky dough ball. It should look shaggy and uneven—this is normal.
2. Let It Rise: Transfer the dough to a clean, lightly greased bowl. Cover loosely with plastic wrap, then place a moistened kitchen towel on top. Let it rise at room temperature in a draft-free area for 18 to 24 hours until it doubles in size and is filled with small air bubbles, which create its chewy and airy texture.
3. Preheat Your Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place your Dutch oven with its lid on inside the oven while it preheats to get it piping hot; this helps create a perfect crust on the bread.
4. 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, being careful not to over-handle it to preserve the air pockets inside.
5. Bake: Using oven mitts, carefully remove the hot Dutch oven from the oven. Gently place the dough inside the pot. Cover with the lid and bake for 30 minutes. Then remove the lid and bake 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.
• Use parchment paper to transfer the dough into the Dutch oven easily and prevent sticking.
• If you do not have a Dutch oven, a heavy oven-safe pot with a lid can be used, but cast iron Dutch ovens yield the best crust.
• Once cooled, store the bread wrapped in a clean kitchen towel or paper bag to preserve the crust; avoid plastic wrap.
• To reheat and revive the crust, place slices in a 350°F oven for 5-7 minutes or toast in a skillet.

Keywords: Easy Dutch Oven No Knead Bread, no knead bread, Dutch oven bread, homemade artisan bread, simple bread recipe