Description
This Dutch Oven No Knead Bread is crusty on the outside and tender on the inside. Made with just a few ingredients and no kneading required, it’s the easiest way to enjoy homemade artisan bread in under 3 hours.
Ingredients
- 1 1/2 cups warm water (about 100°F)
- 1 packet active dry yeast (2.25 teaspoons)
- 1 ½ teaspoons fine grain salt (non-iodized recommended)
- 3 1/4 cups all-purpose flour or bread flour (plus more for dusting)
Instructions
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In a large bowl, mix together the warm water, yeast, and salt until dissolved.
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Add the flour and stir until a sticky dough forms. Add more flour or water as needed to achieve a wet, sticky consistency.
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Cover the bowl with a kitchen towel and let the dough rise for 2–3 hours in a warm spot until doubled in size.
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Preheat your oven to 450°F with the Dutch oven (lid on) inside for at least 30 minutes.
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Scrape the dough onto a floured piece of parchment paper and shape it gently into a loaf.
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Flip the loaf so the floured side is on top. Optionally, score the top with a sharp knife.
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Carefully transfer the dough (with parchment) into the hot Dutch oven. Cover and bake for 35 minutes.
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Remove the lid and bake for an additional 5–10 minutes, or until the crust is golden brown.
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Remove the bread and allow it to cool for at least 10–30 minutes before slicing.
Notes
Adjust flour or water slightly if the dough is too dry or wet.
For a softer bottom crust, place a baking sheet on the lower oven rack while baking.
Store extra dough in the fridge for up to 7 days.
Bread may be frozen once baked and cooled.
You can add herbs, garlic, or cheese for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 188 kcal
- Sugar: 1 g
- Sodium: 437 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg