Easy Dutch Oven No-Knead Bread Recipe

Introduction

This easy Dutch oven no knead bread recipe is perfect for home bakers looking for a simple way to enjoy fresh, artisan-style bread. With minimal hands-on time and just a few ingredients, you’ll have a crusty, flavorful loaf ready to impress.

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons active dry yeast
• 1½ teaspoons sea salt
• 1½ cups warm water (105°F)

Instructions

1. Step 1: In a spacious mixing bowl, thoroughly whisk together the flour, active dry yeast, and sea salt until well combined.
2. Step 2: Pour in the warm water and stir until all ingredients come together to form a shaggy, somewhat sticky dough ball. The mixture should look slightly rough and uneven.
3. Step 3: Transfer your dough to a lightly greased bowl. Cover the bowl loosely with plastic wrap, then place a dampened kitchen towel over the top to maintain optimal humidity.
4. Step 4: Place the covered bowl in a draft-free location at room temperature and allow the dough to rise for 18 to 24 hours. The dough will become bubbly and develop a complex flavor during this time.
5. Step 5: Position your oven rack in the middle and place your Dutch oven inside. Preheat to 450°F and allow the Dutch oven to heat for at least 30 minutes.
6. Step 6: Turn the dough onto a generously floured surface. With floured hands, gently gather and shape the dough into a round loaf, being careful not to deflate it too much.
7. Step 7: Carefully transfer the shaped dough into your preheated Dutch oven. Cover and bake for 30 minutes, then remove the lid and continue baking for an additional 15 minutes until deeply golden brown.
8. Step 8: Remove the finished loaf from the Dutch oven and place it on a wire rack to cool completely before slicing.

Tips & Variations

• For a crispier crust, try baking the loaf uncovered for the last 10 minutes.
• Substitute part of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.
• If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid or a baking stone with a steam pan.

Storage

Store leftover bread in a paper bag or loosely wrapped in a kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze the bread in an airtight bag for up to 3 months. Reheat slices in a toaster or oven for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in the same quantity. Mix it directly with the dry ingredients without needing to dissolve it in water first.

Do I have to let the dough rise for 18 to 24 hours?

The long rise develops flavor and improves texture, but if you’re short on time, a shorter rise of 8 to 12 hours may work. Just expect a milder taste and less open crumb.

Easy Dutch Oven No-Knead Bread Recipe

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★★★★★

5 from 113 reviews

• Author: Zoe
• Total Time: 18 hours 60 minutes (including 18-24 hour rise)
• Yield: 1 loaf (about 1.5 pounds) 1x
• Diet: Vegetarian

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Description

This Easy Dutch Oven No Knead Bread recipe offers a simple, hands-off way to bake a delicious artisan-style loaf at home. With minimal ingredients and effort, the dough rests for up to 24 hours to develop a rich flavor and bubbly texture. Baking it covered in a preheated Dutch oven creates a perfectly crusty exterior and soft, tender crumb inside. Perfect for beginner bakers seeking fresh homemade bread without kneading.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 2 teaspoons active dry yeast
• 1½ teaspoons sea salt

Wet Ingredients

• 1½ cups warm water (105°F)

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Instructions

1. Combine Dry Ingredients: In a spacious mixing bowl, thoroughly whisk together the flour, active dry yeast, and sea salt until well combined.
2. Mix the Dough: Pour in the warm water and stir until all ingredients come together to form a shaggy, somewhat sticky dough ball. The mixture should look slightly rough and uneven.
3. First Rise Setup: Transfer your dough to a lightly greased bowl. Cover the bowl loosely with plastic wrap, then place a dampened kitchen towel over top to maintain optimal humidity.
4. Long, Slow Rise: Place the covered bowl in a draft-free location at room temperature and allow the dough to rise for 18 to 24 hours. The dough will become bubbly and develop a complex flavor during this time.
5. Preheat Your Setup: Position your oven rack in the middle and place your Dutch oven inside. Preheat to 450°F and allow the Dutch oven to heat for at least 30 minutes.
6. Shape the Loaf: Turn the dough onto a generously floured surface. With floured hands, gently gather and shape the dough into a round loaf, being careful not to deflate it too much.
7. Bake to Perfection: Carefully transfer the shaped dough into your preheated Dutch oven. Cover and bake for 30 minutes, then remove the lid and continue baking for an additional 15 minutes until deeply golden brown.
8. Cool and Enjoy: Remove the finished loaf from the Dutch oven and place it on a wire rack to cool completely before slicing.

Notes

• Use warm water at about 105°F to activate the yeast without killing it.
• The long rise time is essential to develop flavor and texture; do not rush this step.
• If your kitchen is cool, allow the dough to rise in a slightly warmer spot to aid fermentation.
• Handle the dough gently when shaping to preserve the air bubbles.
• Let the bread cool completely before slicing to ensure the crumb sets properly.
• If you do not have a Dutch oven, a heavy oven-safe pot with a lid will work.
• Storage: Keep leftover bread in a paper bag or bread box to retain crustiness.

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

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