EASY DUTCH OVEN NO KNEAD BREAD RECIPE
This recipe for Dutch Oven No Knead Bread delivers a perfectly crusty, homemade artisan loaf in less than three hours, with only five minutes of preparation time.
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Servings: 8
Equipment
- Dutch Oven
- Silicone Spatula
- Parchment paper
- Meat Thermometer (for checking water temperature)
Ingredients
- 3 1/4 cups all-purpose flour or bread flour plus extra for dusting; adjust as needed for consistency
- 1 1/2 cups warm water around 100°F
- 1 packet active dry instant, or quick-rise yeast (2.25 teaspoons)
- 1/2 tablespoon fine grain salt preferably non-iodized
Instructions
- In a large mixing bowl, combine the warm water, yeast, and salt. Stir with a whisk until the yeast and salt are mostly dissolved.
- Add the flour to the bowl all at once. Stir with a spatula until a sticky dough forms. Do not overmix; just ensure all ingredients are incorporated and the dough is uniformly wet.
- Cover the bowl with a kitchen towel or loosely with a lid, and allow the dough to rise in a warm place for 2-3 hours, or until it has doubled in size.
- Preheat the oven to 450°F about 30-60 minutes before baking. Place your Dutch oven (with the lid on) inside the oven while preheating to get it hot.
- Transfer the dough onto a piece of parchment paper dusted with flour, shaping it into a loaf by folding the edges up with a spatula.
- Flip the loaf over using the parchment paper, positioning it so that the floured side is on top.
- Optional: Make a few shallow cuts on the top of the loaf with a sharp knife or razor blade.
- Carefully remove the preheated Dutch oven, place the parchment paper with the dough inside, cover with the lid, and bake for 35 minutes (or 40 minutes if the dough was refrigerated).
- Remove the lid and bake for an additional 5-10 minutes, or until the crust turns golden brown.
- Remove the bread from the Dutch oven by lifting the parchment paper and let it cool on a wire rack for at least 10 minutes (preferably 30 minutes to 1 hour) before slicing.
Notes
Adjusting Dough Consistency: If the dough is too wet or too dry, add extra flour or water, 1-2 tablespoons at a time, until the desired consistency is achieved.
Storage Tips: Dough can be stored in the refrigerator for up to 7 days; refrigerating for at least 12 hours enhances flavor.
Alternative Baking Methods: If you do not have a Dutch oven, bake on a baking sheet or cast iron skillet with a separate pan of water in the oven to create steam.
Freeze for Later: Baked bread can be frozen either whole or sliced. Wrap tightly in plastic wrap and store in a zip-top bag.
Handling Cold Dough: Cold dough may require an extra 5-10 minutes of baking time with the lid on.