No-Knead Dutch Oven Bread
This no-knead Dutch oven loaf yields a crisp crust and a soft open crumb, making it a perfect artisan bread for any occasion with minimal hands-on time.
Ingredients
Dry ingredients
- 4 cups all-purpose flour Can substitute up to 100–150 g with whole wheat for a nuttier loaf
- 2 teaspoons fine salt
- 1/2 teaspoon instant yeast Works best straight in the flour
Wet ingredients
- 1 1/2 cups lukewarm water 75–80°F / 24–27°C
Optional ingredients
- 1–2 tablespoons olive oil For a slightly softer crust
Instructions
Preparation
- In a large bowl, whisk the flour, salt, and instant yeast until evenly distributed.
- Pour in the lukewarm water and stir with a spoon until you have a shaggy, sticky dough. Do not overmix.
- Cover the bowl with a clean dish towel and let the dough rise at room temperature for 12–18 hours.
Shaping and Preheating
- Lightly flour a work surface and turn out the dough. Shape it into a round by folding the edges under.
- Place the shaped dough seam-side down on floured parchment and cover loosely. Let it rest for 30 minutes while preheating your Dutch oven to 450°F (232°C).
Baking
- When the oven is preheated, remove the hot Dutch oven. Lift the dough on the parchment and place it into the pot.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for an additional 15–20 minutes until the crust is deep golden brown.
- Transfer the bread to a cooling rack and let it cool completely before slicing, at least 1 hour.
Notes
For best results, preheat the Dutch oven for at least 20-30 minutes. Use parchment paper for easier transferring. Do not cut the bread too early to maintain crumb texture. Avoid refrigerating to prevent staling.