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.
Ingredients
Scale
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)
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 until a rough, sticky dough ball forms. The dough should look shaggy and rustic.
- 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.
- 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.
- 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.
- 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
