No-Knead Dutch Oven Bread
This no-fuss, crusty loaf is made with minimal effort and yields a bakery-worthy result using just a single bowl and a hot Dutch oven.
Ingredients
Main Ingredients
- 3 cups all-purpose flour Strong AP works well.
- 1 1/2 teaspoons fine salt
- 1/2 teaspoon instant yeast If using active dry yeast, dissolve in warm water and let sit for 5–10 minutes first.
- 1 1/2 cups warm water About 95–105°F / 35–40°C.
Optional Ingredients
- Parchment paper For easy transfer and cleanup.
- Very large Dutch oven (6–7 quart) with lid This size gives the loaf room to expand.
Instructions
Preparation
- In a large bowl, whisk together flour, salt, and instant yeast until evenly mixed.
- Pour in the warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Stop as soon as it’s combined — don’t overmix.
- Cover the bowl tightly with plastic wrap or a reusable lid and let sit at room temperature for 12–18 hours. The dough should be bubbly and roughly doubled.
Preheat & Bake
- Place your Dutch oven (lid on) in the oven and preheat to 450°F (232°C) for at least 30 minutes so the pot and lid are scorching hot.
- Turn the dough out onto a heavily floured surface. Gently shape it into a round using a bench scraper or floured hands — don’t press flat. Let it rest uncovered for 30 minutes to relax.
- Carefully remove the hot Dutch oven from the oven. If using parchment, transfer the dough seam-side down onto a square of parchment and lower into the pot. Otherwise, slide the dough directly into the hot vessel.
- Cover and bake for 30 minutes, then remove the lid and bake an additional 15 minutes until the crust is a deep golden brown and sounds hollow when tapped.
- Transfer the loaf to a wire rack and cool for at least 30–60 minutes before slicing — cooling completes the crumb set and makes slicing cleaner.
Notes
Best served warm with butter or flaky salt. Store in a paper bag or loose tea towel for up to 2 days. Avoid refrigeration as it speeds up staling. Freeze for up to 3 months.