This Dutch Oven No Knead Bread recipe comes out perfectly crusty in under 4 hours. It is easy to make homemade Artisan bread in under 10 minutes!
This is the only no knead bread recipe you’ll need, and it’s great for beginner bread bakers. The Dutch oven is key for developing a perfect crusty crust and keeping the inside perfectly moist, and best of all, you don’t EVER have to touch the super sticky dough with your hands!
You can let this dough rise for only 2 hours and bake it right away, OR you can keep the dough in your fridge for up to 7 days and use when you want to. Unlike other no-knead bread recipes that require 12 hours minimum rise time.
No knead bread loafs do not need a second rise time, like a traditional loaf. The bread doesn’t have enough structure to rise “up,” and instead will flatten out and fill the shape of whatever you are making
How to Make No Knead Bread
- First, warm the water to about 100 degrees F. A little more or less is fine. Don’t go any hotter than 110 degrees F – it might kill the yeast.
- Then, add the warm water to a large bowl, along with a packet of yeast, or 2 1/4 teaspoons and 1/2 tablespoon of table salt. Whisk together until the yeast and salt are dissolved.
- Finally, add the flour – 3 1/4 cups – all at once, and stir with a wooden spoon or fork until everything is uniformly wet.
- Cover the bowl with a towel and set it somewhere warm (on top of a warm stove or the top of the refrigerator) and allow the dough to rise 2-3 hours. The dough will double in size.
- Once the dough has risen, put the dough on a piece of lightly floured parchment paper. Flip the dough over so it is in the middle of the parchment paper.
- Cut a slice in the top of the dough and place (parchment paper and all) in a heated Dutch oven.
- You are ready to cook!
Dutch Oven No Knead Bread
- 5 quart dutch oven
- 1 package Active Dry Yeast or 2.25 teaspoons yeast
- 1/2 teaspoon kosher salt
- 1 1/2 cups warm water about 100 degrees water
- 3 1/4 cups All Purpose Flour
- In a large bowl, using a whisk mix together the warm water, yeast, and table salt, until yeast and salt are fully or almost dissolved.
- Add the flour to the bowl all at once and stir together with a fork until a sticky dough forms. Don't worry about mixing it too much, just make sure everything is uniformly wet.
- Cover the bowl with a kitchen towel. Leave it for 2-3 hours to rise in a somewhat warm place. If your oven is warm, place covered on top of the oven or I like to use the top of the refrigerator.
- Once the dough has risen and doubled in size, preheat the oven to 450 degrees. Place your dutch oven in the preheated oven for 10 minutes. You want the dutch oven heated up prior to placing the dough inside.
- Scrape the dough into the edge of a piece of parchment paper dusted with flour. Make it into as much of a "loaf" shape as you can by folding the edges up on top of it. DO NOT knead the dough, just fold the sides in to form your shape.
- Use the edges of the parchment paper to flip the loaf over so the floured side is on top and the loaf is in the center of the parchment paper.
- Use a knife to cut a few slits across the top of the loaf about 1/2" deep, across the entire top.
- Take out the preheated Dutch oven and take off the lid. Grab the parchment from the sides and place the loaf in your Dutch oven.
- Place the lid back on the Dutch oven and place in the preheated oven on the center rack. Bake for 35 minutes at 450 degrees F. Remove the lid and bake for another 5-10 minutes, until a golden brown color forms- longer if necessary. Remove the loaf from the dutch oven by grabbing the parchment paper by the corners and place it on a wire rack or cutting board to cool for at least 10 minutes before slicing