No-Knead Dutch Oven Bread Recipe
This bread recipe is simple and foolproof, making it ideal for anyone. Whether you’re new to baking or an experienced baker, this recipe is perfect for consistently great bread.
Want to make bread but not too confident in your kneading technique? No worries, there is an easy way to make bread that does not involve kneading. All you have to do is mix your ingredients and wait. And by wait, I mean 18 hours. By then, your dough will have risen perfectly and is ready to be baked! How is that for the perfect bread recipe?
How is that for easy?
Easy No Knead Bread
At a Glance
EASE: Easy! Perfect for bakers of all levels
COURSE: All day
TIME: 15 Prep | 16 Hours Rest | 45 Minutes Baking
Why You Will Love This Recipe
- Prefect 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 is the perfect flour 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 ensure the yeast has not expired.
Warm Water
Warm water is needed to activate 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 and 105f If you don’t have a thermometer, run water on your wrist. When it’s warm, you will know it, and that is the right temperature for yeast. Remember, bakers have been doing this successfully long before the advent of 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. Remember to add the salt and yeast on opposite sides initially. Direct contact can cause the salt to deactivate the yeast. However, they will integrate well when mixed with flour and water.
Step Two: Rest and Rise
Cover the bowl and allow it to rest at room temperature for 16- 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 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 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 when the dough goes in.
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 Dutch Oven – A Dutch oven is necessary for perfectly crusty bread baked at home. The Dutch oven keeps the temperature and moisture inside. It mimics a commercial oven rather well. You can also use a bread-specific Dutch oven.
Credit: I have been making this bread for ages, but recently, I learned it was 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 let me know how it went in the comments below.
Easy Bread Recipe – No Knead Dutch Oven
Equipment
- Dutch Oven
- Bowl
- Wooden spoon or spatula
Ingredients
- 3 and 1.2 cups (430g) All-purpose flour
- 2 tsp (1g) Active dry teast
- 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.
- Note: add the salt and yeast on opposite sides initially. Direct contact can cause the salt to 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 a damp towel.
- Cover the bowl and allow it to rest at room temperature for 16- 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: 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 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 when the dough goes in.
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.
That’s interesting bread, I’ve done the dutch oven but not with one rise, but it looks yummy… (:
That’s what I thought when I first started making this. It seemed to easy, but it really is that easy and that good. It’s just about patience. But as I am learning bread and baking is all about patience.
Just shows the simple things in life are the best.. (:
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.