Easy Dutch Oven No Knead Bread Recipe

Introduction

Experience the joy of fresh, crusty bread with this easy no-knead Dutch oven recipe. Using just a few simple pantry ingredients, you’ll create bakery-quality bread that’s chewy on the inside and perfectly crisp on the outside.

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 forms. It should look shaggy.
2. Step 2: Transfer the dough to a clean, lightly greased bowl. Cover loosely with plastic wrap and place a moistened kitchen towel over it. Let the dough rise in a draft-free area at room temperature for 18 to 24 hours, until doubled in size and bubbly.
3. Step 3: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place your Dutch oven with the lid on inside to heat up.
4. Step 4: Generously flour your countertop and gently turn the dough onto it. Shape the dough into a loose ball with floured hands, being careful not to over-handle.
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.
6. Step 6: Remove the lid and bake for an additional 10–15 minutes until the crust is deep golden brown and sounds hollow when tapped.

Tips & Variations

• Use water at about 105°F to activate the yeast without harming it.
• Place the dough on parchment paper before transferring it to the Dutch oven to prevent sticking and make cleanup easier.
• If you don’t have a Dutch oven, a heavy oven-safe pot with a lid will also work, though cast iron gives the best crust.

Storage

Once cooled, wrap the bread in a clean kitchen towel or store it in a paper bag to maintain the crust’s texture. Avoid plastic wrap, which can soften the crust. Best enjoyed within 2–3 days. To reheat, warm slices in a toaster or oven for a few minutes.

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 and will give a slightly chewier texture due to higher protein content, but all-purpose flour works great for this recipe.

What if my dough didn’t rise much after 24 hours?

Check that your yeast is fresh and the water was the right temperature. If the dough hasn’t risen well, give it more time in a warm, draft-free spot. Sometimes rising can take longer depending on room temperature.

Easy Dutch Oven No Knead Bread Recipe

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★★★★★

4.5 from 73 reviews

• Author: Gabriel
• Total Time: 19 to 24 hours (including rise time)
• Yield: 1 loaf, serves 4 1x
• Diet: Vegetarian

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Description

This Easy Dutch Oven No Knead Bread recipe transforms simple pantry staples into a bakery-quality loaf with minimal effort. Using a slow fermentation and baking in a hot Dutch oven, this bread develops a chewy, airy crumb and a crisp, golden crust. Perfect for home bakers looking for an impressive homemade bread without the hassle of kneading.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 2 tsp active dry yeast
• 1 ½ tsp sea salt

Wet Ingredients

• 1 ½ cups warm water (around 105°F)

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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 a rough, sticky dough ball forms. The dough should look shaggy and rustic.
2. Let It Rise: Transfer the dough to a clean, lightly greased bowl. Cover loosely with plastic wrap, then place a moistened kitchen towel over the top. Allow it to rise at room temperature in a draft-free area for 18 to 24 hours until it doubles in size and develops small air bubbles, which create its chewy texture.
3. Preheat Your Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place your Dutch oven with the lid on inside the oven as it heats to ensure the pot becomes piping hot for a perfect crust.
4. Shape the Dough: Liberally flour your countertop and gently turn the risen dough out onto it. Using floured hands, shape the dough into a loose ball, being careful not to over-handle it, so the airy texture remains intact.
5. Bake: Remove the hot Dutch oven from the oven using oven mitts. Place the dough carefully into the pot, optionally on parchment paper to avoid sticking. 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

• Water Temperature Matters: Use warm water around 105°F to activate yeast without killing it.
• Use Parchment Paper: Helps prevent sticking and makes transferring the dough easier.
• No Dutch Oven? A heavy oven-safe pot with a lid can be used instead.
• Storage: Once cooled, wrap bread in a clean kitchen towel or keep it in a paper bag to preserve crust crispness. Avoid plastic wrap.
• Best eaten within 2-3 days.

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

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