Description
Crusty on the outside, soft on the inside – this Dutch oven no knead bread is an easy, foolproof recipe that’s perfect for beginners.
Ingredients
1 1/2 cups warm water (about 100°F)
1 packet (2.25 tsp) active dry or instant yeast
1 ½ teaspoons fine grain salt (or up to 2 tsp if desired)
3 1/4 cups all-purpose flour or bread flour (plus more for dusting)
Instructions
1. In a large bowl, whisk together warm water, yeast, and salt until mostly dissolved.
2. Add flour all at once and mix until a sticky dough forms.
3. Cover bowl with towel and let rise 2–3 hours in a warm place until doubled in size.
4. Dust parchment paper with flour and gently scrape dough onto it.
5. Fold edges of dough inwards, then flip loaf seam-side down.
6. Optional: Score the top with a sharp knife or blade.
7. Preheat Dutch oven at 450°F for 30–45 minutes with lid on.
8. Carefully place dough with parchment into the Dutch oven.
9. Cover and bake for 35 minutes (40 if cold dough).
10. Uncover and bake another 5–10 minutes until golden brown.
11. Remove from pot, let cool 30–60 minutes before slicing.
Notes
Let the bread cool fully before slicing to avoid a gummy texture.
You can refrigerate the dough for up to 7 days to enhance flavor.
Use high-quality parchment paper to prevent sticking.
Avoid using iodized salt for best yeast performance.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American