Description

This Easy Dutch Oven No Knead Bread recipe is perfect for anyone wanting to bake bakery-quality, artisan-style bread at home with minimal effort. Using just a few pantry staples—flour, yeast, salt, and water—this recipe guides you through a slow rise and baking in a hot Dutch oven to achieve a chewy, airy interior and a crisp, golden crust without any kneading.

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 until a rough, sticky dough ball forms. The dough should be shaggy, which is normal.
Let It Rise: Transfer the dough to a clean, lightly greased bowl. Cover loosely with plastic wrap and place a moistened kitchen towel on top. Allow the dough to rise at room temperature in a draft-free spot for 18 to 24 hours until it doubles in size and shows small air bubbles, providing a chewy, airy texture.
Preheat Your Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C). Place the Dutch oven with its lid inside the oven to heat thoroughly. This step ensures a crispy crust by baking in the very hot pot.
Shape the Dough: Generously flour your countertop and gently turn the risen dough onto it. Using floured hands, shape the dough into a loose ball while handling it gently to preserve the air bubbles.
Bake: Carefully remove the hot Dutch oven from the oven using oven mitts. Optionally place parchment paper inside for easier removal. Place the dough ball into the pot, cover with the lid, and bake for 30 minutes. Remove the lid and bake for an additional 10–15 minutes until the crust is deep golden brown and sounds hollow when tapped.

Notes

Use warm water around 105°F to activate the yeast effectively without killing it.
For easy transfer and cleanup, place dough on parchment paper before placing it in the Dutch oven.
If you don’t have a Dutch oven, use any heavy oven-safe pot with a lid for best results.
Store cooled bread wrapped in a clean kitchen towel or paper bag to maintain crust texture; avoid plastic wrap.
Best enjoyed within 2 to 3 days for optimal freshness.

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

Keywords: no knead bread, dutch oven bread, easy homemade bread, artisan bread, no knead recipe, bread baking, homemade bread, crusty bread