Description
This Easy Dutch Oven No Knead Bread recipe delivers a rustic, artisan-style loaf with a crispy crust and soft, airy interior using only four simple ingredients and no kneading. Baked in a hot Dutch oven, it’s perfect for bakers of any skill level looking to enjoy fresh homemade bread with minimal effort.
Ingredients
Scale
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
- Mix the Dough: 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 together until it forms a rough, sticky dough ball. Don’t worry if it’s shaggy—this is exactly how it should look.
- Let It Rise: Transfer the dough to a clean, lightly greased bowl. Cover it loosely with plastic wrap, 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. By the end of this slow rise, the dough should have doubled in size and be filled with small air bubbles—this is the secret to its chewy, airy texture.
- Preheat Your Dutch Oven: About 30 minutes before you’re ready to bake, preheat your oven to 450°F (230°C). Place your Dutch oven (with the lid on) into the oven while it preheats. This ensures the pot is piping hot, which gives the bread its beautiful crust.
- Shape the Dough: Flour your countertop generously and gently turn out the dough onto the surface. With floured hands, shape the dough into a loose ball. Don’t over-handle it—this dough loves to be treated gently.
- Bake: 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. Then, remove the lid and bake for an additional 10–15 minutes, or until the top is a deep golden brown and the crust sounds hollow when tapped.
Notes
- Water Temperature Matters: Use warm water (~105°F) to activate yeast without killing it.
- Use Parchment Paper for easier transfer and less sticking when placing dough in the Dutch oven.
- If you don’t have a Dutch oven, a heavy oven-safe pot with a lid can substitute, but cast iron gives the best crust.
- Store bread wrapped in a clean kitchen towel or paper bag to preserve crust; avoid plastic wrap.
- Reheat bread slices in a 350°F oven for 5–7 minutes or toast in a skillet to revive the crust.
- 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, homemade bread, rustic bread, no knead recipe
