Dutch Oven Bread {No Knead!}

Square overhead shot of a loaf of no-knead Dutch oven bread.

4.96 from 21 votes

With just 5 ingredients and about 10 minutes of hands-on prep, you can bake an artisan loaf of crusty no-knead Dutch oven bread that rivals the local bakery!

Course bread, Side Dish

Cuisine American

Keyword dutch oven bread, dutch oven bread recipes, no knead bread, no knead dutch oven bread

Prep Time 10

Cook Time 40

Rising Time 3

Total Time 3 50

Servings loaf (about 10-12 slices)

Calories 187kcal

Author Blair Lonergan

Equipment

Ingredients

2 cups warm water (about 105˚-110˚F)
1 (0.25 oz) envelope active dry yeast (about 2 ¼ teaspoons)
1 tablespoon sugar
4 cups all-purpose flour or bread flour
1 tablespoon kosher salt (reduce to 1½ - 2 teaspoons if you prefer a less-salty loaf)

Instructions

In a large measuring cup or medium bowl, stir together the warm water, yeast and sugar. Set aside for 5-10 minutes while the yeast softens and becomes foamy. Meanwhile, in a large bowl, whisk together the flour and salt.
Make a well in the center of the flour mixture. Pour the water and yeast mixture into the well and use a wooden spoon to combine until a shaggy, rough dough comes together and pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
Transfer the dough to a greased bowl, cover, and leave in a warm spot to rise until doubled in size, about 1 ½ - 2 hours.
Dust a piece of parchment paper with flour. Nudge the dough from the bowl and dump it onto the floured parchment paper. Form the dough into a loose ball by gently folding in the edges. I pat my hands with flour since the dough is very sticky. Don't stress -- this doesn't have to be perfect. We're making a rustic loaf of bread!
Lift the parchment paper and dough into another smaller bowl. Cover the bowl and let rise for about 30-60 minutes.
While the dough is rising for the second time, place a 4-6 quart cast iron Dutch oven with its lid into the oven. Preheat the oven to 470°F. When the oven reaches temperature and the dough has risen for the second time, carefully remove the Dutch oven from the oven. Transfer the dough from the bowl to the Dutch oven using the edges of the parchment paper to lift the dough. Cover with the lid. Bake the bread for 30 minutes with the lid on the Dutch oven. Remove the lid and bake for an additional 10-15 minutes until crust is nicely browned (keep a close eye on it).
Remove the bread from the Dutch oven carefully (it’s still very hot) and place on a cooling rack. Allow to cool for at least one hour before slicing.

Video

Notes

Bread flour vs. all-purpose: Bread flour yields a slightly higher rise and chewier texture, but all-purpose flour works great. Use whichever you have on hand.
Water temperature matters: Aim for 105°F to 110°F (warm bath water). Too hot kills the yeast; too cold won't activate it.
Don't skip the preheat: The Dutch oven must be very hot (preheated at 470°F) to create the steam needed for a crusty loaf.
Lid timing: Keep the lid on for 30 minutes to trap steam, then remove for the final 10 to 15 minutes to brown the crust.
Salt adjustment: Reduce to 1 ½ to 2 teaspoons if you prefer less salty bread.
Cooling is essential: Wait at least one hour before slicing. The bread continues cooking inside as it cools. Cutting too early can result in a gummy interior.
Dense or gummy bread? This usually means the dough didn't rise long enough or the bread wasn't fully baked. Make sure the dough doubles in size during the first rise.
Storage tip: For the crispiest crust, store in an open paper bag at room temperature. Wrapped in plastic keeps it soft but the crust will lose its crunch.
Freezer-friendly: Wrap the cooled loaf tightly and freeze for up to 2 months. You can also freeze the dough after the first rise.

Nutrition