Easy Dutch Oven No Knead Bread Recipe

Introduction

There’s something magical about the smell of freshly baked bread wafting through the house. This Easy Dutch Oven No Knead Bread combines a crispy crust with a soft, airy interior using just four simple ingredients. Perfect for bakers of any level, it’s a comforting, rustic loaf that fits every season and occasion.

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 everything until it forms a rough, sticky dough ball. Don’t worry if it looks shaggy — this is exactly how it should be.
2. Step 2: Transfer the dough to a clean, lightly greased bowl. Cover loosely with plastic wrap, then place a moistened kitchen towel on top. Let the dough 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.
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 the oven to heat up, ensuring a piping hot pot for a beautiful crust.
4. Step 4: Generously flour your countertop and gently turn the dough out onto it. With floured hands, shape the dough into a loose ball without over-handling it.
5. Step 5: Carefully remove the hot Dutch oven from the oven using oven mitts. Gently place the dough into the pot, 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 sounds hollow when tapped.

Tips & Variations

• Use water around 105°F to activate the yeast without killing it.
• Place the dough on a sheet of parchment paper before transferring to the Dutch oven for easier handling and cleanup.
• If you don’t have a Dutch oven, a heavy oven-safe pot with a lid can work, but 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 crispness. Avoid plastic wrap as it can soften the crust. The bread is best enjoyed within 2–3 days. To reheat and revive the crust, warm slices in a 350°F oven for 5–7 minutes or toast them in a skillet.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used. Use about 25% less than the amount of active dry yeast called for, and you can mix it directly with the flour without proofing.

Do I have to let the dough rise for a full 24 hours?

The long rise develops flavor and texture, but if you’re short on time, rising for at least 12 hours can still produce good results, though the bread may be less airy.

Easy Dutch Oven No Knead Bread Recipe

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★★★★★

4.4 from 135 reviews

• Author: Zoe
• Total Time: 24 hours 50 minutes
• Yield: 1 loaf (serves 4) 1x
• Diet: Vegetarian

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Description

Experience the magic of homemade artisan bread with this Easy Dutch Oven No Knead Bread recipe. It requires only four simple ingredients and minimal effort—no kneading necessary! The bread features a crispy crust and tender, airy interior, baked to perfection in a preheated Dutch oven for that professional bakery quality. Perfect for any season, this rustic loaf is ideal for breakfasts, snacks, or accompanying your favorite soups and dishes.

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Ingredients

Scale 1x2x3x

Ingredients (Serves 4)

• 3 cups all-purpose flour
• 2 tsp active dry yeast
• 1 ½ tsp sea salt
• 1 ½ cups warm water (around 105°F)

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Instructions

1. Mix the Dough: In a large mixing bowl, combine the all-purpose 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. The dough will appear shaggy and that’s exactly how it should look.
2. Let It Rise: Transfer the dough to a clean, lightly greased bowl. Cover it loosely with plastic wrap and 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. After this slow rise, the dough should double in size and be filled with small air bubbles, ensuring a chewy, 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 into the oven while it heats, ensuring the pot becomes piping hot, which helps develop the bread’s signature crispy crust.
4. Shape the Dough: Generously flour your countertop and gently turn the dough onto the surface. With floured hands, shape the dough into a loose ball. Handle the dough gently to preserve its airiness.
5. Bake: Carefully remove the hot Dutch oven from the oven using oven mitts. Gently place the shaped dough into the pot (using parchment paper is optional for easy transfer). Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 10–15 minutes until the bread is deep golden brown with a hollow sound when tapped, indicating a perfect crust.

Notes

• Ensure water temperature is around 105°F to properly activate yeast without killing it.
• Use parchment paper to easily transfer dough into the Dutch oven and simplify cleanup.
• If you don’t have a Dutch oven, a heavy oven-safe pot with a lid can be used but cast iron Dutch ovens yield the best results.
• Store cooled bread wrapped in a kitchen towel or paper bag—not plastic—to keep the crust crisp. Best eaten within 2–3 days.
• To reheat and restore crustiness, 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, no knead bread, Dutch oven bread, artisan bread recipe, homemade bread, easy bread recipe