Description

This Easy Dutch Oven No Knead Bread recipe offers a simple and foolproof way to bake artisan-quality bread at home, requiring just four basic ingredients and no kneading. The slow rise develops flavor and texture, while baking in a hot Dutch oven creates a crisp, golden crust and a soft, airy interior. Perfect for any meal or occasion, this rustic loaf brings warm, comforting goodness to your table 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 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 together until it forms a rough, sticky dough ball. Don’t worry if it’s shaggy—this is exactly how it should look.
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. By the end of this slow rise, the dough should have doubled in size and be filled with small air bubbles, giving it a chewy, airy texture.
Preheat Your Dutch Oven: About 30 minutes before you’re ready to bake, preheat your oven to 450°F (230°C). Place your Dutch oven with the lid on into the oven while it preheats to ensure the pot is piping hot, which creates the bread’s beautiful crust.
Shape the Dough: Flour your countertop generously and gently turn out the dough onto the surface. With floured hands, shape the dough into a loose ball, being careful not to over-handle it.
Bake: Carefully remove the hot Dutch oven from the oven using oven mitts. Gently place the dough into the pot (using parchment paper if desired to prevent 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 deep golden brown and sounds hollow when tapped.

Notes

Ensure the water temperature is around 105°F to activate the yeast without killing it.
Use parchment paper to easily transfer the dough into the Dutch oven and prevent sticking.
If you don’t have a Dutch oven, use a heavy, oven-safe pot with a lid, though cast iron Dutch ovens yield the best crust.
Store the bread wrapped in a clean kitchen towel or paper bag to keep the crust crisp; 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, Homemade Bread, No Knead Bread, Dutch Oven Bread