Description
No Knead Dutch Oven Bread is an easy homemade artisan bread with a soft, tender interior and a beautifully golden, crispy crust. Made with just a few basic ingredients and only minutes of hands-on preparation, this recipe is perfect for beginners. Let the dough rise slowly, bake it in a hot Dutch oven, and enjoy fresh bakery-style bread right at home.
Ingredients
- 4½ cups (585 g) all-purpose flour, plus extra for dusting
- 1 tablespoon (15 g) granulated sugar
- 2½ teaspoons (14 g) fine sea salt
- ¾ teaspoon (2 g) active dry yeast or 1 teaspoon instant yeast
- 2¼ cups (about 530 ml) warm water, approximately 105°F (40°C)
- Cornmeal, optional, for dusting the Dutch oven
- Butter or jam, for serving
Instructions
- Mix the dough: In a large bowl, combine the flour, sugar, salt, and yeast. Pour in the warm water and mix with a wooden spoon, spatula, or dough whisk until a shaggy, sticky dough forms.
- Let the dough rise: Cover the bowl with a clean towel or lightly greased plastic wrap. Leave at room temperature for 8–24 hours until the dough has risen and developed bubbles. For a quicker option, the original recipe allows baking after approximately 3 hours, although the flavor and texture may differ.
- Shape the dough: Generously flour your work surface and hands. Transfer the sticky dough to the surface without punching it down or kneading it. Gently fold the edges toward the center to form a round loaf.
- Rest the dough: Place the shaped dough in a lightly floured bowl, dust the top with flour, cover, and let it rest for 30 minutes.
- Preheat the oven: Heat the oven to 450°F (230°C). Place a 4–6-quart Dutch oven with its lid inside the oven for 30 minutes to preheat.
- Prepare the pot: Carefully remove the hot Dutch oven. Sprinkle cornmeal over the bottom or use parchment paper suitable for the baking temperature.
- Transfer the dough: Carefully place the dough into the hot pot. Score the top with a sharp bread knife or bread lame if desired.
- Bake covered: Replace the lid and bake for 30 minutes.
- Bake uncovered: Remove the lid and continue baking for another 15–20 minutes, until the bread develops a deep golden-brown crust.
- Cool before slicing: Transfer the loaf to a cooling rack and let it cool for at least 30 minutes before slicing. Serve with butter, jam, or your favorite toppings.
Notes
- Serving: Enjoy warm slices with butter, jam, honey, or olive oil. This bread also pairs wonderfully with soups, stews, pasta, and salads.
- For sandwiches: Slice the cooled loaf and use it for grilled cheese, turkey sandwiches, or rustic vegetable sandwiches.
- Cool completely: Allow the loaf to cool before storing to prevent excess moisture from making the crust soggy.
- Room-temperature storage: Store the cooled bread in a paper bag or bread box for a crispier crust, or in a bread bag for a softer crust. Enjoy within 2–3 days for best quality.
- Freezing: Slice the completely cooled loaf, place the slices in a freezer-safe bag, and freeze for up to 3 months for best quality.
- Reheating: Toast individual slices directly from frozen, or warm a whole loaf in a 350°F (175°C) oven until heated through.
- Make-ahead dough: Prepare the dough in advance and refrigerate it in a covered container for up to 7 days, as suggested in the original recipe. Allow for appropriate rising and shaping before baking.
- Keep the crust crisp: Avoid sealing freshly baked bread while it is still warm, since trapped steam softens the crust.