Make the perfect, homemade no-knead dutch oven bread with this step-by-step foolproof recipe. All you need are 4 simple ingredients, no special equipment needed.
If you’ve never baked bread at home, you’ll be amazed at just how easy it is to make warm, delicious bread. Here are some reasons you’ll love this recipe:
- No kneading or stand mixer needed.
- All you need are 4 simple ingredients from your pantry.
- For equipment, you need a large bowl, a wooden spoon, and a dutch oven (or any other oven-safe vessel with a lid).
Slice the loaf to use in sandwiches or dip in tomato soup, butternut squash soup, or creamy sweet potato soup.
What you’ll need
- Flour: I made this with all-purpose flour, but you can also use gluten-free or other types of flour.
- Active dry yeast
- Salt: I recommend using sea salt.
- Warm water: The water should be warm, between 90-110F.
How to make no knead bread in a dutch oven
Detailed ingredient measurements, instructions, and notes can be found on the printable recipe card at the bottom of the page. Here’s a summary:
1. Make the dough: In a large bowl, combine the flour, salt, and yeast. Slowly add the water and mix with a wooden spoon until a blobby, somewhat sticky ball forms. Do not over mix.
2. Let the dough sit: Cover the bowl with plastic wrap and let dough sit covered at room temperature for 12-24 hours.
3. Preheat oven and dutch oven: Preheat the oven to 450F. Place the dutch oven with the lid on in the oven while the oven is preheating.
4. Prepare the dough: While the oven is preheating, sprinkle some flour on parchment paper and transfer the dough to the floured surface. Form into a ball but be sure not to knead it. Loosely cover with a towel while the oven is preheating.
5. Bake the bread: Carefully remove the dutch oven from the oven. Remove the lid and gently place the dough ball on the parchment paper into the dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes or until the loaf is golden brown.
6. Cool the bread: Remove the loaf from the dish and place on a cooling rack. Let it cool for 30-45 minutes before slicing.
Commonly asked questions
Can I freeze the dough? Yes, it’s an option but I don’t suggest it since it increases the rise time. If you must freeze it, transfer the dough in a zip lock bag immediately after stirring it. When ready to use, remove and let it defrost in room temperature and rise for 15 hours before baking.
What to serve with this bread
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Ingredients
- 3 cups unbleached all-purpose flour
- 2 teaspoon sea salt
- ½ teaspoon active dry yeast
- 1 ½ cup warm water, between 90-110F.
Instructions
- Make the dough: In a large bowl, combine the flour, salt, and yeast. Slowly add the water and mix with a wooden spoon until a blobby, somewhat sticky ball forms. Do not over mix.
- Let the dough sit: Cover the bowl with plastic wrap and let dough sit covered at room temperature for 12-24 hours.
- Preheat oven and dutch oven: Preheat the oven to 450F. Place the dutch oven with the lid on in the oven while the oven is preheating.
- Prepare the dough: While the oven is preheating, sprinkle some flour on parchment paper and transfer the dough to the floured surface. Form into a ball but be sure not to knead it. Loosely cover with a towel while the oven is preheating.
- Bake the bread: Carefully remove the dutch oven from the oven. Remove the lid and gently place the dough ball on the parchment paper into the dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes or until the loaf is golden brown.
- Cool the bread: Remove the loaf from the dish and place on a cooling rack. Let it cool for 30-45 minutes before slicing.
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