Dutch Oven Bread

5 from 7

Crusty on the outside, soft and pillowy on the inside, this No Knead Dutch Oven Bread requires just 4 ingredients! Simple, easy, and irresistible when served warm with salted butter!

Step-by-step photos can be seen below the recipe card.

Prep Time5

Cook Time45

Rest Time18

Total Time18 50

Course: Side Dish

Cuisine: American

Keyword: artisan dutch oven bread, no knead bread recipes, no knead dutch oven bread

Servings: servings

Equipment

5 to 7 quart-sized dutch oven

Ingredients

3 cups all-purpose flour spooned and leveled (plus more for dusting)
1½ tsp kosher salt
2¼ tsp instant dry yeast
1½ cups water (temperature should be between 100-110°F)

Instructions

In a large bowl, whisk together the flour, salt, and yeast. Add the water and stir to combine to form a shaggy, wet dough. (Make sure you mix it in well, so there is no leftover flour on the bottom of the bowl.)
Cover with plastic wrap and let sit for 12-18 hours in a draft free area.
Preheat the oven to 450°F. Place a 5 to 7 quart Dutch oven with the top on into the oven and let it heat up for 30 minutes.
Once the Dutch oven has been preheated, lightly dust a large piece of parchment paper with flour on a flat work surface. Place the dough in the center of the paper and lightly dust the top with more flour. As best you can, form it into a ball or at least a round formation (see note below.)
Using the parchment paper to help, carefully lower the dough into the body of the Dutch oven. Cover with the top and bake for 30 minutes. Uncover and bake an additional 10-15 minutes until golden brown. The bread should sound hollow when tapped.
Take the bread out of the Dutch oven and remove the paper. Place on a wire rack to cool completely before cutting.
Slice and slather with butter, if desired.

Video

Notes

You'll want a round Dutch oven between 5 and 7 quarts. Smaller ones won't provide enough room for the dough, while larger ones can result in the dough spreading to become more of a flat bread, versus the thick loaf you ideally want from this recipe.
The dough is EXTREMELY WET, which makes it pretty much impossible to form into a ball. Just do the best you can. The bottom of the Dutch oven will help form the bread into its round shape, so don't be too concerned if it looks funny going in.

Nutrition