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Easy No-Knead Dutch Oven Bread

A rustic loaf of homemade bread, cut in half to show the airy crumb structure and golden crust.
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Make homemade artisan bread with this simple no-knead recipe using a Dutch oven. You get a crusty exterior and a soft interior with minimal effort.

Ingredients

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  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon instant yeast
  • 1 1/2 cups cool water

Instructions

  1. In a large bowl, mix the flour, salt, and yeast together.
  2. Pour in the cool water and mix with a wooden spoon until just combined into a shaggy dough. Do not overmix.
  3. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours. The dough will become bubbly and increase in size.
  4. Lightly flour a work surface. Gently scrape the dough out of the bowl and fold it over itself a few times to form a rough ball.
  5. Place the dough ball on a piece of parchment paper, cover it loosely with a clean kitchen towel, and let it rest for 30 minutes.
  6. About 20 minutes before the rest period ends, place your Dutch oven (with the lid on) into your oven and preheat to 450°F (232°C).
  7. Carefully remove the hot Dutch oven from the oven. Lift the dough by the parchment paper handles and gently lower it into the hot pot. Cover with the lid.
  8. Bake for 30 minutes with the lid on.
  9. Remove the lid and continue baking for another 15 to 20 minutes, or until the crust is deep golden brown.
  10. Carefully remove the bread from the pot and let it cool completely on a wire rack before slicing.

Notes

  • For a crispier crust, you can bake the bread for an extra 5 minutes after removing the lid.
  • This recipe uses simple ingredients, making it a great beginner bread making option.
  • Cooling the bread fully prevents the inside from becoming gummy when you slice it.

Nutrition

Find it online: https://mdlatdmm.com/easy-no-knead-dutch-oven-bread/