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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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