No-Knead Dutch Oven Bread Recipe
This simple, foolproof no-knead bread recipe is ideal for anyone. Whether you’re new to baking or an experienced baker, this recipe delivers consistently great bread, perfect for roasted red pepper soup, vegan grilled cheese, or a simple olive oil and balsamic vinegar bread dip.
Want to make bread but not too confident in your kneading technique? No worries, there is an easy way to make bread without kneading. Just mix your ingredients and wait. And by wait, I mean 18 hours. By then, your dough will have risen perfectly and be ready to bake! How is that for the perfect bread recipe?
How is that for easy?
Why You Will Love This Recipe
- Perfect for bakers of every level.
- It only takes a few minutes of hands-on work.
- The slow rise creates a complex flavor and a perfect crust!
Key Ingredient Notes
Flour
All-purpose flour is perfect for this bread recipe. Bread flour is also a great choice!
Yeast
This recipe uses dry active yeast, the equivalent of one package. Always check the package to make sure the yeast hasn’t expired.
Warm Water
Warm water activates the yeast. If the water is too cold or hot, the yeast will not activate. If you have a thermometer, the temperature should be between 95°F and 105°F. If you don’t have a thermometer, run water on your wrist. When it feels warm, you will know it’s the right temperature for yeast. Remember, bakers have done this successfully long before thermometers; you got this!
See the recipe card for a complete list of ingredients and measurements.
Step-By-Step Instructions
Step One: Mix Ingredients
In a bowl, combine flour, yeast, salt, and water. Stir until a shaggy, sticky dough forms. Add the salt and yeast on opposite sides at first. Direct contact can deactivate the yeast. However, they will integrate well when mixed with flour and water.
Step Two: Rest and Rise
Cover the bowl and let it rest at room temperature for 16 to 18 hours. Yes, it takes that long! This extended rise is essential for developing the flavor. The rising time may vary based on your home’s temperature.
Step Three: Shaping
Prepare a sheet of parchment paper by lightly dusting it with flour.
Remove the dough from the bowl and place it on the parchment paper. I like to use my hands during this step. Be gentle and try to preserve the air and gluten strands.
Place the dough onto the parchment paper and shape it into a ball. Cover the dough with a lightly oiled piece of plastic wrap to prevent sticking. Let the dough rest for about 30 minutes.
While the dough is resting, preheat your oven to 450°F (225°C). Place your Dutch oven on the middle rack with its lid on to preheat. The Dutch oven must be very hot before you add the dough.
Step Four: Bake
Carefully remove the hot Dutch oven from the oven. Remove the lid, place the parchment paper with the dough inside the Dutch oven, and cover it with the lid.
Bake for 30 minutes, then uncover and bake for 15 minutes or until the crust is a deep golden brown. Let the bread cool for 30 minutes before slicing.
My Best Tip
- Use a Dutch oven; it’s essential for perfectly crusty homemade bread. The Dutch oven traps heat and moisture inside. It mimics a commercial oven rather well. You can also use a Dutch oven made for bread.
Credit: I have been making this bread for ages, but I recently learned it’s based on a recipe by Jim Lahey printed in the NYT in 2006.
If you tried this no-knead bread recipe, or any other recipe on my blog, leave a star rating and tell me how it went in the comments below.
Easy Bread Recipe – No Knead Dutch Oven
Equipment
- Dutch oven
- bowl
Ingredients
- 3 and 1.2 cups (430g) all-purpose flour
- 2 tsp (1g) active dry yeast (one packet)
- 2 tsp (8g) salt
- 1.5 cups (345g) water between 95 and 105 degrees
Instructions
Step One: Mix Ingredients
- In a bowl, combine flour, yeast, salt, and water. Stir until a shaggy, sticky dough forms. Initially, add the salt and yeast to opposite sides. Direct contact can deactivate the yeast. However, they will integrate well when mixed with flour and water.
- Note: Add the salt and yeast on opposite sides initially. Direct contact can deactivate the yeast. However, they will integrate well when mixed with flour and water.
Step Two: Rest and Rise
- Cover the bowl with a shower cap or plastic wrap and cover the wrap with a wet towel.
- Cover the bowl and let it rest at room temperature for 16 to 18 hours. Yes, it takes that long! This extended rise is essential for developing the flavor. Rising time may vary based on your home's temperature.
Step Three: Second Rise
- Prepare a sheet of parchment paper by lightly dusting it with flour.
- Remove the dough from the bowl and onto the parchment paper. I like to use my hands during this step. Be gentle and try to preserve the air and gluten strands.
- Place the dough onto the parchment paper and shape it into a ball. Cover the dough with a lightly oiled piece of plastic wrap to keep it from sticking. Let the dough rest for about 30 minutes.
- While the dough is resting, preheat your oven to 450°F (225°C). Place your Dutch oven on the middle rack with its lid on to preheat. The Dutch oven must be very hot before you add the dough.
Step Four: Baking the Bread
- Carefully remove the hot Dutch oven from the oven.
- Place the parchment paper with the dough inside the Dutch oven and cover with the lid.
- Bake for 30 minutes, then uncover and bake for 15 minutes or until the crust is a deep golden brown.
- Let the bread cool for 30 minutes before slicing.
Notes
- Check for doneness by tapping the bottom of the bread; a hollow sound indicates it’s ready.
- Adjust baking time based on your oven and desired crust color.
I think I will stick to my recipe as although I do 3 rises overall it is quicker although I will use the parchment paper tip as that dutch oven is scarily hot and it means I can place my dough easier rather than just let it slide in… sigh and the shower cap is a brilliant idea.. 😀
I totally understand. The hot dutch oven freaks me out. The thing I like about the parchment paper is the dough keeps it’s shape better than when I toss it directly into the pot. I do take the bread off of the parchment paper pretty quickly. I left it on the parchment paper over night once and it left a wood fire smoke taste to it. My husband really liked it. But I don’t even like the way the dough on wood fire pizza tastes so I always remove the bread very quickly.
I bake mine in a Dutch oven but not with just one rise…I love the idea of using a shower cap this is why I love blogging as you come across some great little tips…Thank you for following CarolCooks2, Ruth..I have followed you back something I don’t often do straight away but I like your style …Be well and stay safe 🙂
Thank you Carol! I like your style too. The shower cap is my favorite trick. I feel so much better about not being wasteful. I love the easy bread recipe. We make it all the time and works like a charm. I just needs about a day to rise.
ok. This looks amazing!
OMG it is and it’s so easy!!! Honestly takes less than five minutes. I have mixed feelings about the parchment paper. But it’s easy to spray the dutch oven with cooking spray. It’s just weird when you put dough on a sizzling hot pot. Either way it’s totally worth it. Let me know if you try it.