Easy Dutch Oven No Knead Bread

This Dutch oven no knead bread is made with just 4 simple ingredients and 5 minutes of prep time. This fresh homemade artisan bread is soft and tender with a golden crust!

No Knead Dutch Oven Bread

This Dutch oven no knead bread is easy and hassle free with incredible flavor! You simply give the dough a quick stir, let it rise, shape into a ball and then bake in the oven

This homemade bread is similar to artisan bread but cooked in a Dutch oven instead of on a pizza stone. Cooking it this way gives it a crusty outside and makes the bread soft and tender with airy holes in the center.

A no knead Dutch oven bread recipe is easier and less sour than sourdough bread making this the perfect bread to make from scratch for beginners!

No Knead Bread Recipe Ingredients

• Flour: All-purpose flour is my first choice of flour for this recipe. Bread flour can be used, it will give the bread a higher rise. You can replace 1 cup of flour with whole wheat white flour.
• Yeast: You use either active dry yeast or instant yeast. Instant yeast rises faster, so I prefer active yeast.
• Sugar: This helps feed the yeast.
• Salt: Adds flavor to the loaf.
• Warm water: The idea temperature for bread baking is 105°F. Hot water can kill the yeast so ensure it’s the right temperature.
• Optional mix-ins: Try some Parmesan cheese, fresh herbs, or roasted garlic for a fun variations.

How to Make No Knead Bread

• Proof yeast. Proof the yeast by adding the flour, sugar ,salt and yeast in a large bowl, then pour the warm water on top.
• Mix dough. Mix together the dough until a shaggy dough forms. I like to use a dough whisk, but a spatula or wooden spoon also work great.
• Rest and rise. Cover the dough with plastic wrap and let rest on the counter for about 8 hours, although it can ready to bake in as little as 3 hours.
• Shape and bake: Turn the sticky dough onto well floured work surface and use your hands to quickly shape into a French boule (round ball). Cover with a kitchen towel and let rest for 30 minutes. Carefully slide your dough into your hot Dutch oven. Close the lid and place pan in oven. Bake for 30 minutes, then remove lid and bake an additional 15-20 minutes. Let cool and then slice and serve.

Storing the Dough in the Fridge

If you had good intentions to bake your homemade Dutch bread in a Dutch oven at night but ran out of time, simply store the dough in the refrigerator up to 1 week to slow fermentation! I love to do this as cold dough is easier to work with to shape.

After it has been stored in the fridge just bring it to room temperature, let it rise again, then proceed with baking it in your preheated hot Dutch oven.

Use a Dutch Oven with Lid

This easy no knead bread needs to be baked in a 4, 5 or 6 quart cast iron Dutch oven with a lid. A Dutch oven with a lid creates extra humidity and evenly distributes the heat creating a moist and tender bread. During the last few minutes, the bread is uncovered which creates a crispy golden crust.

It’s the easiest way to make an artisan bread that yields a loaf with a crackly crust and irresistible flavor.

Notes and Tips

• Dough texture. After mixing, the dough should look shaggy and slightly sticky/wet to touch. If it’s too sticky to work with, add 1-2 more Tablespoons of flour.
• Rise time. The longer it rises, the more chewy and flavorful it will be. It can rise on the counter for up to 24 hours or in the fridge for up to 1 week. If you’re short on time, you can bake after rising for 3 hours.
• Flour your hands. Because the bread dough has a sticky texture, make sure to generously flour your hands before shaping the no knead dough. No need to punch it down, knead or roll it out. Simply use your hands to gently shape it into a round ball. If you like a more rustic look, sprinkle Dutch oven with cornmeal.
• Preheating the Dutch oven. Up to an hour before you plan to bake the bread, place the Dutch oven in a hot oven to preheat. Heating the Dutch oven gives the bread the best chance for oven spring and creates a crisp crust on the exterior.
• Score the bread. Before baking use a sharp knife and make 1-3 lines across the top of the dough that are about 2-inches deep. The bread will rise better and obtain some crusty bits.
• Hollow inside. To test if it’s done, knock on the bread loaf. It should sound hollow inside when knocking.

Why Did My No-Knead Bread Come Out Flat and Dense?

There is always the risk that your no knead bread might come out more flat and dense than you desire. Gluten develops and becomes stronger during the kneading process and since this is a no knead Dutch oven bread it could lose its shape. Here are a few tips:

• Gently handle the dough while shaping it so you don’t squish out any air bubbles (this takes practice).
• When initially combining the dough, mix it a little longer to promote gluten development.
• Use bread dough which has a stronger gluten protein.
• Temperature and humidity can affect the rising times. Depending on these factors, you bread may double in size faster or slower. Be careful not to underproof or overproof the dough. Again, practice is key!

Storing and Freezing

• Store: Store baked Dutch oven bread in a paper bag so that it doesn’t soften. Do not store in a plastic zip top bag, as it will trap moisture and make the crust soft and soggy. The paper bag let’s more air in, keeping the crust crispy and delicious.
• Freezing: If you don’t plan to eat your bread within 3 days, you can freeze the loaf whole or in slices. Cool completely before storing and store in a freezer safe, airtight bag up to 2-3 months.

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