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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.

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

  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

Find it online: https://biteandenjoy.com/easy-dutch-oven-no-knead-bread-recipe/