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This image shows a golden-brown loaf of no-knead Dutch oven bread resting on a round white plate. The bread is made with all-purpose flour and fine-grain salt, boasting a rustic, artisan-style crust.

No Knead Dutch Oven Bread Recipe

This No Knead Dutch Oven Bread is a simple, fuss-free recipe yielding a crusty, artisan-style loaf with minimal effort. Just mix, let it rise, and bake in a hot Dutch oven. Perfect for beginners and anyone who loves fresh homemade bread.
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Prep Time 5 minutes
Cook Time 40 minutes
Rising time 2 hours
Total Time 2 hours 45 minutes
Course bread
Cuisine American
Servings 8 people
Calories 188 kcal

Equipment

  • Silicone spatula
  • Large mixing bowl
  • Parchment paper
  • Dutch oven with a lid
  • Whisk or spoon for mixing

Ingredients
  

  • 1½ cup warm water
  • 3¼ cup all-purpose flower
  • 1½ tsp fine grain salt
  • 1 packet yeast

Instructions
 

  • Combine 1.5 cups warm water, one packet (2.25 tsp) yeast, and ½ tbsp salt in a large bowl, stirring until dissolved.
    This image shows water, yeast, and salt being whisked together in a large mixing bowl to create the base for the no-knead Dutch oven bread dough.
  • Add 3.25 cups flour and mix into a sticky dough.
    This image shows flour being added to the yeast mixture in a bowl, with a spoon stirring the ingredients into a sticky, cohesive dough for the bread.
  • Adjust with flour or water as needed.
    This image shows additional flour being sprinkled over the sticky dough and gently mixed to achieve the right consistency for the no-knead bread.
  • Cover the bowl and let the dough rise in a warm place for 2-3 hours until doubled.
  • Preheat the oven to 450°F and place the Dutch oven with the lid on inside to heat for 20 minutes.
    This image shows a Dutch oven with its lid on, preheating in the oven to prepare for baking the no-knead bread.
  • Scrape the dough onto floured parchment paper and shape into a loaf by folding the edges.
  • Flip the dough so the floured side faces up and center it on the parchment.
    This image shows the bread dough being shaped into a round loaf on a sheet of parchment paper, ensuring a smooth surface and even shape for baking.
  • Optionally, score the top of the loaf with shallow cuts for decoration.
    This image shows the shaped dough being carefully lowered into the preheated Dutch oven, ready to bake into a crusty artisan loaf.
  • Remove the hot Dutch oven from the oven and carefully take off the lid.
  • Transfer the dough, along with the parchment, into the Dutch oven.
    This image shows a soft, risen no-knead bread dough being carefully transferred from a bowl into a preheated Dutch oven lined with parchment paper, ready for baking.
  • Cover with the lid and bake for 35 minutes (40 if dough is cold).
  • Remove the lid and bake for another 5-10 minutes until golden brown.
    This image shows the Dutch oven without its lid, allowing the bread to brown and develop a golden, crusty exterior in the final stages of baking.
  • Let the bread cool on a wire rack for at least 10 minutes before slicing.
    This image shows the golden-brown loaf of no-knead Dutch oven bread resting on a wire rack, cooling to room temperature to ensure the interior sets properly.
  • When the bread is cooled it is ready to be served.
    This image shows a freshly baked no-knead bread loaf, golden and crusty on the outside, placed on a wooden cutting board. The bread has cooled and is ready to be sliced and served.

Notes

  • Adjust flour or water in small amounts to achieve a sticky, yet workable dough consistency.
  • Scoring the bread improves the rise and creates a beautiful finish, but it’s optional.