no knead dutch oven bread recipe

Written BySheba G Updated On
no knead dutch oven bread recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best no knead dutch oven bread recipe

I’ve been making no knead Dutch oven bread for years, and it’s still a favorite in our household. The recipe is incredibly easy to follow, and the result is a delicious, crusty loaf that’s perfect for sandwiches, toast, or just snacking on.

The best part? It’s ready in under an hour, which is amazing considering how much time you’d think it would take to make a homemade bread from scratch.

I love that this recipe requires minimal effort, but still yields a product that looks and tastes like it was made by a professional baker. My kids adore helping me mix the dough, and they’re always excited to see the finished product emerge from the oven.

This bread is perfect for a quick weeknight dinner or a special occasion – it’s always a crowd-pleaser! As an added bonus, this recipe uses fewer ingredients than traditional bread recipes, making it a healthier option for our family.

Plus, the no-knead method reduces the risk of over-working the dough, which can lead to a dense, unpleasant texture. With this recipe, you can enjoy the best of both worlds: convenience and quality.

I’ve experimented with various no-knead recipes over the years, but this one remains my go-to. It’s simple enough for beginners but still produces impressive results even on busy days when I’m short on time.

No Knead Dutch Oven Bread

No Knead Dutch Oven Bread

4.6 from 1329 votes

This recipe produces a crusty artisan loaf with a soft, airy interior using a simple no-knead method. The dough is mixed in minutes and left to rise overnight, then baked in a covered Dutch oven for a perfect crust.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time12 hours 30 mins
Servings: 8Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dough

3 cups all-purpose flour (375g)
1 1/2 teaspoons salt
1/2 teaspoon active dry yeast
1 1/2 cups lukewarm water (355ml)

👨‍🍳Directions

1In a large mixing bowl, combine the flour, salt, and yeast.
2Add the lukewarm water and stir with a wooden spoon until a shaggy, sticky dough forms, about 30 seconds.
3Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 18 hours until the surface is dotted with bubbles and the dough has doubled in size.
4After the long rise, place the Dutch oven with its lid on in the oven and preheat to 450 degrees F for 30 minutes.
5While the oven heats, lightly flour a work surface and turn the dough out onto it.
6Gently shape the dough into a round ball by folding the edges toward the center, then place it seam-side down on a piece of parchment paper and cover loosely with plastic wrap for 30 minutes.
7When the Dutch oven is hot, carefully remove it from the oven and take off the lid.
8Using the parchment paper, lift the dough and lower it into the pot, then replace the lid.
9Bake for 30 minutes covered, then remove the lid and continue baking for 15 more minutes until the crust is deep golden brown and the internal temperature reaches 210 degrees F.
10Transfer the bread to a cooling rack and let it cool completely before slicing.

🔧Equipment

Large mixing bowl
Plastic wrap or clean kitchen towel
6 to 8 quart Dutch oven with lid
Parchment paper
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 0.5g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 440mg🌾Total Carbs: 38g🥦Dietary Fiber: 1.5g🍬Sugars: 0g🥩Protein: 5g

📝Notes

For best results, use a kitchen scale to measure flour and water accurately. The dough will be very sticky, so resist adding extra flour during shaping. You can add herbs, garlic, or cheese to the flour mixture for flavor variations.

Watch Video Of How No Knead Dutch Oven Bread Works

This no-knead Dutch oven bread recipe has become a staple in our household due to its ease of preparation and delicious results.

One of the best things about this recipe is how well it stores – simply wrap any leftover slices tightly in plastic wrap or aluminum foil and refrigerate them for up to three days or freeze them for up to two months.

When you’re ready to serve your leftover bread again, simply slice off what you need and reheat it in the toaster or microwave until crispy.

❓ Frequently Asked Questions About No Knead Dutch Oven Bread

Q1: What type of flour should I use for this recipe?

For this no-knead Dutch oven bread recipe, you’ll want to use a high-protein flour such as bread flour or all-purpose flour with a high protein content. This type of flour will help create the chewy crumb and crispy crust that’s characteristic of artisanal breads.

Q2: Can I make this recipe without a Dutch oven?

You can make this recipe without a Dutch oven, but you’ll need to adjust your cooking method accordingly. If you don’t have a Dutch oven, you can try baking the bread in a regular oven using steam to replicate the same effect.

Q3: How do I ensure my bread turns out with an even crust?

To achieve an even crust on your no-knead Dutch oven bread, make sure to score the loaf before baking it. This will help create steam during cooking and result in a more evenly cooked crust.

Q4: Can I store this bread at room temperature?

No, it’s best to store your no-knead Dutch oven bread in an airtight container at room temperature for up to two days or freeze it for longer storage.

Q5: Why does my dough look too sticky?

If your dough looks too sticky after mixing, add a bit more flour until it reaches your desired consistency.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts