4.9 from 15 reviews
No Knead Dutch Oven Bread
Baking beautiful (and delicious!) bread couldn't be easier with this no-knead Dutch oven artisan loaf.
Yield: 1 large round loaf
  • 3 cups all-purpose flour, plus more for shaping
  • 2 tsp sea salt
  • 1 tsp RED STAR Active Dry Yeast
  • 1½ cups warm water (about 110-115°F)
  1. In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.

  2. Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.

  3. Heat oven to 450°F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.

  4. Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.

  5. Carefully remove Dutch oven from oven and remove lid. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Cover Dutch oven and return to oven.

  6. Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.

  7. Recipe created by Girl Versus Dough.
Try this recipe using our new Organic Instant Yeast! Simply substitute one packet for the yeast listed in this recipe. Use organic flour and other ingredients if desired.

No Knead Dutch Oven Bread | Baking beautiful (and delicious!) bread couldn't be easier with this no-knead Dutch oven artisan loaf. Find recipe at redstaryeast.com.

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  1. How do (or can) I adjust this recipe if using instant rather than active yeast?

  2. I kept thinking that 450° for 55 minutes (10 minutes unloaded) was way too hot for too long – but it turned out beyond perfect! When I shared to FB someone suggested doing two loaves back to back, reheating the dutch oven for 10 minutes between loaves. Saves some heating of the dutch oven.

  3. I just want to clarify this – I read up above that someone asked to use a cast iron Dutch Oven so what kind of Dutch Ovens do you use. I have a Pampered Chef Dutch Oven and am wondering if that’s ok?

    I had some of this bread on vacation that my sister-In-Law made and it tasted so awesome.

  4. Bread turned out perfect after 45 minute bake. Did not need to take off the lid and cook it the extra 15 minutes. Crust is superb, but it lacks taste. Not sure what. Like the others I will make it again but will fool around with adding additional herbs or cheese to give it some taste. It wasn’t bad with jam, but really tasteless just with butter.

    • salt!

    • I have a ton of rosemary growing in my yard, year around. May chop up some to add with a splash of olive oill

    • By letting it sit out ~20+ hours, it should begin to ferment and take on a sourdough character. Try assembling it ~9pm the night before and begin to heat the oven and dutch oven ~5pm the next day. I’m sure you’ll notice a big change in taste.

    • I am told…the longer you let the dough rest the more flavor.It has to do with the yeast breaking down in that process.I let my dough go 24 hours before baking.It was tasty and dense.My next loaf will rest 6-8 hrs.this time in a smaller 4 quart dutch oven.My loaf was wider then taller due to the dutch oven being too big.

  5. I love this bread and wondered if I could double the ingredients to make a larger loaf?

    • Hi Deana,
      As long as you have a large enough pot to bake the bread, you can double the recipe. You may need to adjust the rise and bake times.
      Happy baking!

  6. Could you add Shredded parmesan cheese and Italian Seasoning to this recipe? If so when would you add it and how much? Thank you for this easy wonderful bread recipe will be making it this Saturday.

    • Hi Debbie,
      Yes, you can add in your own seasoning and flavors to the bread. Mix them in with the other ingredients.
      Happy baking!

  7. Do you have a weight for the 3 cups of flour?

  8. Do you think I’d need to adjust the recipe for high altitude?

  9. I sprinkle some corn meal on the bottom, this adds a bit of crunch to the bread and keeps it from sticking

  10. this is THE easiest, most delicious bread you can bake. I mixed fresh rosemary and parm cheese in the dough and proceeded with the 8 # hour rise and it was extraordinary!!

  11. Do you sift the flour before measuring?

    • Hi Luanne,
      You do not have to sift the flour. When measuring, scoop the flour with a spoon and pour into the measuring cup. Use a flat-edge utensil to level flour across the top of cup.

      Happy baking!

  12. Can I use a cast iron Dutch oven?

    • Hi Marlo – I don’t see why not!
      Happy baking!

    • That is what I use and it works well. My cast iron Dutch oven is well seasoned so nothing sticks but I often shape the dough, score it and set it into a bowl lined with parchment paper. Then when the Dutch oven is hot enough, all I do is transfer the dough by lifting it out by the parchment paper and setting it into the hot Dutch oven and start baking.

    • It isn’t necessary to sift flour for bread making. This recipe uses cup measure and sifting makes the flour lighter (as for a cake) but also changes the quantity slightly.

  13. Third time I have made it and just love it..
    I read for you could put it in the oven with the light on the door closed during cool weather and that will help it rise…
    I have two loads in there now so I hope it works it’s 67 degrees in our house…
    We love this Bread….

    • Wow! Why do you keep your house so cold?

    • I do that in the winter too because we keep our thermostat at 63 degrees. I have to put it in the lowest rack setting because it rises like it would in a proofer – FAST 😉. The closer to the oven bulb, the warmer it is. I’ve had great results.

  14. What size Dutch oven please.

  15. I love this bread I have made it any times,my family also thinks it’s the best and it is,I have improvised at times and added grated cheese,thank you so much for sharing!!

  16. Great recipe, simple to make and a tasty Italian/White sort of flavor. No dutch oven here so I improvised with my enamel roaster, had to cut the times obviously since it is darker and thinner but turned out great!!

  17. This is the most wonderful bread! Took just a few minutes to mix up. I use the instant yeast and it cut the rising time to about 4-1/2 hours. I have tried other artisan no-knead breads but this will be my go to recipes from now on! Thank you! Thank you!

  18. I made this and just now took it out of the oven. Definitely looks good. It’s going to go well with my chicken and wild rice soup tonight.

  19. Like the bread. How long will it keep?

    • Hi Betty,
      Homemade bread is best when eaten the same day, however it can be stored in a closed paper bag for a few days.
      Happy baking!

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