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No Knead Dutch Oven Bread

No Knead Dutch Oven Bread
This easy no-knead Dutch oven bread has only 4 ingredients: flour, yeast, salt and water. Perfect for beginner bread bakers.
Yield 1 large round loaf
31

Reviews

Ingredients

  • 3 cups all-purpose flour (plus more for shaping)
  • 2 teaspoons sea salt (can decrease to 1 teaspoon if desired)
  • 1 teaspoon Red Star Active Dry Yeast
  • 1 1/2 cups warm water (110-115°F)

Instructions

  • In a large bowl, whisk flour, yeast and salt until well mixed. Pour in warm water and use a wooden spoon or dough whisk to stir until all the flour is incorporated and a shaggy dough forms. The mixture will be wet and very sticky to the touch.
  • Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours.
  • Preheat oven to 450°F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.
  • 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.
  • Using oven mitts, 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.
  • Bake 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.

Notes

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Review & Comments

Marlene Benedictson | Reply

After making several times I figured out not to use hands to fold over. I use the floured paper to fold until it stays in ball to bake. Much easier and it is our favorite bread now. You have to use more flour than you think you should to get it shaped.

Marlene Diamond | Reply

First time making bread…I have a stainless steel Dutch Oven…and will use parchment paper…is that o.k.? I have NEVER written to you before!

Red Star Yeast | Reply

Hi Marlene,
Yes, that should work just fine!
Happy baking!

Trish | Reply

I’ve been adding a Tablespoon of everything bagel seasoning lately and it’s terrific! I add it with the dry ingredients and cut back on the salt a bit

Trish | Reply

I’ve been adding a Tablespoon of everything bagel seasoning lately and it’s terrific! I add it with the dry ingredients and cut back on the salt a bit.

Linda | Reply

I followed the recipe exactly it looked easy. Let sit on counter overnight and it did a beautiful rise. Went to punch down and remove on floured parchment and sticky sticky sticky. I don’t know what’s wrong and it spread out I could not even shape it so I used a scraper and folded it over on top itself a few times, covered it with plastic wrap for 30 and threw it in the oven anyway. Stuck to everything including my Hands, Bowl, Scraper, Plastic Wrap, Parchment and absorbed the flour stuck to parchment baking. I baked it 450 for 45 then uncovered for 15 min. I am letting it cool but I’m guessing it’s a fail feels like a light airy rock. First time used an Old Cast Iron Dixie Dutch Oven. I don’t know I may try another recipe elsewhere and then again maybe not.

Red Star Yeast | Reply

Hi Linda,
It is a very wet dough, but don’t be afraid to add enough flour to the dough until it is sticky – yet you can handle it with well-floured hands. Work more in as needed during mixing and/or shaping loaf. There are many factors that affect how much flour/liquids are needed, so go by how your dough feels rather than stick exactly to as the recipe is written.
We hope you give it another try!
Happy baking!

Sue | Reply

I’m new to baking. Do I use the whole square pack of yeast or do I measure it out? Help I’m confused.

Red Star Yeast | Reply

Hi Sue,
Measure out 1 teaspoon from the packet to use in this recipe, then roll down packet, tape closed and store in freezer. Each 1/4-ounce packet contains approximated 2 1/4 teaspoons of dry yeast.
Happy baking!

Kim Davis | Reply

5 stars
I don’t have a Dutch oven, what can I use as an alternative please

Red Star Yeast | Reply

Hi Kim,
You can bake it on a sheet pan. I would suggest lining it with parchment paper or spray pan with cooking spray.

Happy baking!
Carol

France | Reply

4 stars
Any type of creuset would work too.. or cast iron ???? I even did it in a ceramic bowl that had a lid????

Joshua Kogut | Reply

Do I have to score this like I would with a sourdough to get those open sections like the picture shows?

Red Star Yeast | Reply

Hi Joshua,
The loaf in the image was not scored, but you certainly can score it. Scoring will give you more control over how the final bread will look.

Happy baking!
Carol

Leslee Paul | Reply

How would the recipe be affected if bread flour is used?
Leslee Paul

Red Star Yeast | Reply

Hi Leslee,
In a pinch you can substitute bread flour for all-purpose flour. As with any recipe, go by how your dough feels – adding more/less liquid or flour as need to achieve desired texture and feel.
Happy baking!
Carol

Red Star Yeast | Reply

Hi Nontalie – You are correct! This recipe was created in partnership with Girl Versus Dough, noted at the bottom of the recipe.
Happy baking!
Carol

S. McClure | Reply

5 stars
Just to encourage you to keep on sharing…this 83 yr old lady has been searching the web for just this sort of recipe. BUT, you also add questions AND ANSWERS!! Commentary from users is neat also. Thanks again………..

Paula Hancock | Reply

5 stars
You go girl! A dear friend taught me about this recipe and it is great! The house smells delicious.

Charles A Smead | Reply

5 stars
I just made this recipe. It is my first time making bread. I am TOTALLY stunned at how well it came out! It looks EXACTLY like your photo. I WISH I could include a photo here. This is my new favorite thing! THANK YOU.

Sharon | Reply

5 stars
I’ve made this for 2 yrs. weekly I now change it up by adding other ingredients right to the flour mixture!. Jalapeño peppers & cheddar or Mexican cheese , another add on is Italian seasoning & Parmesan or Italian blended cheeses . SOOOO GOOD! ENJOY!!!

Stephanie | Reply

5 stars
Can I ask, at what point do you add your extras (peppers, cheese etc..) to your bread? I’m understanding that you add it to the mixture before you add the water. I just wanted to make sure before I did it. Thank you

Linda | Reply

Hi… I’m new to this. I have a jar of red star quick rise yeast. How much do I add and must I activate it in warm water first? Thank you in advance.

Red Star Yeast | Reply

Hi Linda,
Use 1 teaspoon of Quick Rise Yeast. You do not need to activate this yeast, just mix it in with the flour and salt.
Happy baking!
Carol

Gabriele | Reply

Hello,

I just found this recipe after I bought the instant rise yeast. Do I have to adjust the time for the batter to rise and the amount of yeast when using this? Thank you.

Red Star Yeast | Reply

Hi Gabriele,
Use the same amount of instant yeast – 1 teaspoon, no knead (pun intended!) to adjust. Keep an eye on your dough, there are many factors that can affect rise time.
Happy baking!
Carol

Dutch Oven No Knead Bread - Food & Wine Chickie Insider | Reply

[…] The exterior was perfectly crusty and the inside nice and chewy and fantastic. I highly-recommend this recipe by RED STAR YEAST. […]

Bee | Reply

5 stars
I’m so glad I found your recipe! It sounds like the answer to my beginners attempt at baking bread that I’ve been trying with a Sourdough Rye packaged culture that is sadly looking like a failure after a week. But your recipe sounds perfect for a beginner like me! What adjustments/amounts are needed for sourdough rye bread? Thanks so much, I wish I had your recipe from the start!

Red Star Yeast | Reply

Hi Bee,
To get the sourdough flavor, a full packet of the Platinum Instant Sourdough Yeast is needed. Due to the higher yeast amount (2 1/4 teaspoons, versus 1 tsp called for in the recipe) I would suggest the below modifications. Of course, you can experiment on your own to get the results you desire.
Once mixed, cover and let rise at room temperature for 2 hours, then place in refrigerator for 10-12 hours. Let sit on counter for an hour before shaping. Continue with recipe directions for shaping and baking.
Let us know how it turns out!
Happy baking!
Carol

Toni Carroll | Reply

Can i substitute your Platinum Superior Baking Yeast in your No Kneed Dutch Oven bread? Do i need to make any adjustments in amounts?

Red Star Yeast | Reply

Hi Toni,
Yes, use 1 tsp of the Platinum Yeast – no adjustments needed.
Happy baking!
Carol

PTREE | Reply

5 stars
This recipe is my new “go-to”. 10/10!

Amanda | Reply

5 stars
I have a 4 Qt dutch oven. Should I make the recipe as two loafs or will it fit in the dutch oven I have? If I make the recipe as two loafs do I need to adjust temp/time in baking?

Red Star Yeast | Reply

Hi Amanda,
This dough should fit in a 4 qt Dutch oven. If you decide to make it into 2 loaves, bake each loaf to an internal temperature of 190-200 degrees F.

Happy baking!
Carol

Amanda | Reply

5 stars
Thank you! It turned out wonderfully as one loaf in my 4qt oven. Turned out so well infact I’m making it again today!

Kathy | Reply

Do you have to use parchment paper?

Red Star Yeast | Reply

Hi Kathy,
Parchment paper makes it much easier to transfer the dough into and out of the Dutch oven. If you don’t have parchment paper, just be sure to coat the pan with cooking spray so it won’t stick. And be careful transferring the dough.
Happy baking!
Carol

Keith | Reply

5 stars
“Parchment paper makes it much easier to transfer the dough into and out of the Dutch oven.” Yes, indeed! And, at 450 degrees, easier is a big deal.

I’m baking my third loaf, actually right now. I’ve always used parchment paper, and I wouldn’t want to do it without it.

Suzanne Daschke | Reply

I have a 7qt. enameled Dutch oven, will that work for this recipe?

Red Star Yeast | Reply

Hi Suzanne,
Yes, the 7qt. Dutch oven will work. Note that the loaf may spread out more than rising up with the larger pot. Let us know how your loaf turns out – tag us on social #redstaryeast @redstaryeast.
Happy baking!
Carol

Chuck Sary | Reply

5 stars
Only have a 5qt Dutch Oven and I wanted to let it rise a little longer than called for, should I adjust the recipe? Don’t want to get a new dutch oven!

Red Star Yeast | Reply

Hi Chuck,
A 5-qt Dutch oven should work fine. No knead (pun intended!) to get a new one!
Happy baking!
Carol

Dina | Reply

Could I use whole-wheat flour?

Red Star Yeast | Reply

Hi Dina,
If you wish, you may substitute whole wheat flour for part of the flour in the recipe. Doing so, you may also need to increase the liquid in the recipe due to the added fiber in the whole wheat flour. The bread will come out more dense using whole wheat flour. I would recommend starting out with 50% or less whole wheat flour, and use bread flour in place of the remaining all-purpose flour to help balance out the recipe. From there you can play with the flour until you get the desired results.
Happy baking!
Carol

Dina | Reply

5 stars
I swapped the all purpose flour compared for whole-wheat, added some walnuts, oats and some seeds I had around the house…also added a bit more liquid.
Turned out great!

Might cut back on the salt a bit for next time

SJT | Reply

4 stars
Because it’s winter, I used my Ninja Foodie to rise the dough, in the large ceramic coated insert. Just cover the dough itself with plastic wrap, don’t stretch it around the insert, making sure all edges of the dough are covered. Put a tea towel on top of that to hold in warmth.

Turn on the DEHYDRATE function, set temperature at 105° & the timer for 1 hour. Close the lid.

Let it warm up for approximately 15 minutes & shut it off. Leave it closed to hold the warmth in.

Proceed as usual w/punch down & 2nd rising. Return to Ninja for another 15 minutes, covered as before, then shut off. Let sit for an hour, then transfer to your Dutch oven.

I don’t bake it in the Ninja however because it doesn’t turn out the same as it does in a regular oven.

Gretchen | Reply

I just bought the instant sourdough yeast + cluture in a 0.63 oz packet. How much shall I use in the no-knead dutch oven bread recipe?

Red Star Yeast | Reply

Hi Gretchen,
To get the sourdough flavor, a full packet is needed. Due to the higher yeast amount (2 1/4 teaspoons, versus 1 tsp called for in the recipe) I would suggest these modifications in the recipe. Of course, you can experiment on your own to get the results you desire.
Once mixed, cover and let rise at room temperature for 2 hours, then place in refrigerator for 10-12 hours. Let sit on counter for an hour before shaping. Continue with recipe directions for shaping and baking.
Let us know how it turns out!
Happy baking!
Carol

Esther | Reply

I want to do the same thing and use the platinum instant sourdough east package of 18 g. But I don’t see the modifications to this no-knead recipe that you reference. Could you please email or post them here? Thank you.

Red Star Yeast |

Hi Esther,
Since this recipe uses only 1 teaspoon of dry yeast, it is not recommended for the Platinum Instant Sourdough Yeast (PIS). To get the sourdough flavor and proper amount of yeast, the entire PIS packet must be used in a recipe. Use the PIS in recipes that call for 1 packet (1/4-oz, or 2 1/4 teaspoons) of dry yeast, then simply substitute with one packet of the PIS. You might like to try this recipe: https://redstaryeast.com/recipes/platinum-instant-sourdough-boule/.
Happy baking!
Carol

Shelley Murdock | Reply

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

Red Star Yeast | Reply

Hi Shelley,
Use the same amount of active dry yeast (1 teaspoon).

Happy baking!
Carol

Molly Crocker | Reply

5 stars
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.

Prosciutto, Mozzarella, and Fig Jam Panini – Greatest of Feasts | Reply

[…] can find. For bread, I like to use Artisan bread, like an Italian Boule, from a bakery, or I make No-Knead Dutch Oven Artisan Bread (as pictured). For mozzarella, use the freshest that you can find. The fig jam, used to be tough to […]

Joyce Vortherms | Reply

5 stars
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.

Red Star Yeast | Reply

Hi Joyce,
Your Dutch oven should work just fine!
Happy baking!
Carol

Nuny | Reply

4 stars
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.

Brad Velek | Reply

salt!

vicki myers | Reply

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

Ivo | Reply

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.

Al | Reply

5 stars
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.

marijka | Reply

5 stars
Also make sure to use a good brand of flour — my fave is King Arthur. If using a softer AP flour like White Lily or Martha White, I like to replace a third of it with bread flour to increase the protein, which means better chew. It’s amazing how different flours can make such a huge difference, and it’s a fun experiment to make the same recipe time after time with just that one change!

Deana S. | Reply

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

Red Star Yeast | Reply

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!
Carol

Debbie | Reply

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.

Red Star Yeast | Reply

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

Kay Schnabel | Reply

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

Red Star Yeast | Reply

Hi Kay,
3 cups of flour is approximately 340.5 grams (or 3/4 pound).
Happy baking!
Carol

Elaine OBrien | Reply

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

Red Star Yeast | Reply

Hi Elaine,
If you typically need to adjust your recipes for high altitude, I would recommend it.

Happy baking!
Carol

Taylor | Reply

5 stars
I didn’t and it turned out great.

David | Reply

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

the decline of light bread in the 21st century - Page 2 - Graybeard Outdoors | Reply

[…] […]

Linda Tanner | Reply

5 stars
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!!

Luanne | Reply

Do you sift the flour before measuring?

Red Star Yeast | Reply

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!
Carol

Marlo | Reply

Can I use a cast iron Dutch oven?

Red Star Yeast | Reply

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

Will | Reply

5 stars
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.

Jim Yedor | Reply

5 stars
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.

Larry Sorenson | Reply

5 stars
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….

Eu Sei | Reply

Wow! Why do you keep your house so cold?

Deana S | Reply

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.

Patricia Polmanteer | Reply

What size Dutch oven please.

Red Star Yeast | Reply

Hi Patricia,
A 6-quart Dutch oven was used for this recipe.
Happy baking!
Carol

Larry Sorenson | Reply

I use an 8 and it works for me…

Beverly Nykreim | Reply

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!!

Sam | Reply

5 stars
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!!

Gail A | Reply

5 stars
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!

Gretchen | Reply

5 stars
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.

Betty Watson | Reply

Like the bread. How long will it keep?

Red Star Yeast | Reply

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!
Carol

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