A Tradition in Family Baking

No Knead Dutch Oven Bread

5.0 from 7 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
Ingredients
  • 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)
Instructions
  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.
 

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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19 Comments
  1. 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!!

  2. 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!
      Carol

  3. Can I use a cast iron Dutch oven?

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

    • 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.

  4. 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….

  5. What size Dutch oven please.

  6. 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!!

  7. 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!!

  8. 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!

  9. 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.

  10. 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!
      Carol

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