No Knead Dutch Oven Bread Recipe
This No Knead Dutch Oven Bread is a simple, fuss-free recipe yielding a crusty, artisan-style loaf with minimal effort. Just mix, let it rise, and bake in a hot Dutch oven. Perfect for beginners and anyone who loves fresh homemade bread.
Equipment
- Dutch Oven with lid
- Large mixing bowl
- Measuring cups and spoons
- Kitchen Towel or Plastic Wrap
- Wooden spoon or spatula
- Wire cooling rack
Ingredients
- 1½ cup Warm Water
- 3 cup All-Purpose Flour
- 1½ tsp Salt
- 2¼ teaspoons Yeast
Instructions
- In a large bowl, combine warm water and yeast. Let it sit for 5 minutes. Add the all-purpose flour and salt, then mix until a sticky, rough dough forms. Cover the bowl.
- Let the dough rest at room temperature for 8–12 hours, or until it becomes puffy and develops bubbles. Overnight is ideal.
- Lightly flour your work surface with flour for shaping. Transfer the dough onto it and gently shape it into a round loaf. Avoid kneading the dough.
- Place the Dutch oven with its lid on in the oven and preheat to 450°F (230°C) for 30 minutes.
- Carefully place the shaped dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 10–15 minutes, until the crust is deep golden brown and crisp.
- Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing. This helps the inside finish setting and keeps the bread from becoming gummy.
Notes
- Adjust flour or water in small amounts to achieve a sticky, yet workable dough consistency.
- Scoring the bread improves the rise and creates a beautiful finish, but it’s optional.