This No-Knead Dutch Oven Bread is a game-changer for bread lovers! With just a few simple ingredients and minimal effort, you can achieve a bakery-quality loaf with a crisp crust and a soft, airy crumb. This recipe is perfect for beginner bakers and experienced bread enthusiasts alike.

Why You’ll Love This Recipe

Easy and Effortless: This recipe requires no kneading, making it incredibly easy and accessible for bakers of all skill levels. The dough does most of the work itself, requiring only a few minutes of active time.
Delicious Results: Despite its simplicity, this recipe yields a truly delicious loaf of bread with a crisp crust and a soft, airy crumb. It’s perfect for sandwiches, toast, or simply enjoying with butter or olive oil.
Versatile: You can easily customize this bread by adding different ingredients, such as herbs, seeds, cheese, or dried fruits. It’s a versatile recipe that can be adapted to your taste and preferences.

Ingredients

All-purpose flour: The base of the bread dough, providing structure and a light texture.
Sugar: Provides food for the yeast and adds a touch of sweetness to the bread.
Fine sea salt: Enhances the flavor of the bread and controls the yeast activity.
Active dry yeast (or instant yeast): The leavening agent that makes the bread rise.
Warm water: Activates the yeast and helps to form the dough.
Cornmeal (optional): Adds a slightly crunchy texture to the crust and helps to prevent sticking.

For Serving:

Butter and/or jam: Classic accompaniments for fresh bread.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make No-Knead Dutch Oven Bread

Step 1: Make the Dough

In a large bowl, combine the flour, sugar, salt, and yeast.
Pour the warm water (105°F) over the dry ingredients.
Mix with a dough whisk, spatula, wooden spoon, or your hands until a shaggy dough forms. The dough should be wet and sticky. If it’s too sticky to handle, add a tablespoon or two more flour.
Cover the bowl with a towel or plastic wrap sprayed with nonstick spray and let it rise at room temperature for 8-24 hours. If you’re short on time, you can bake it after 3 hours, but a longer rise will develop more flavor. You can also refrigerate the dough for up to 7 days.

Step 2: Shape the Dough

Generously flour a clean work surface and your hands.
Gently turn the dough out onto the floured surface. It will be sticky, but avoid adding too much extra flour.
Do not punch down, knead, or roll out the dough. Gently and quickly shape the dough into a round boule (ball) by pulling the sides and folding them into the center.
Place the shaped dough in a lightly floured bowl, seam-side down. Cover the bowl with plastic wrap or a towel and let it rest for 30 minutes while the oven preheats.

Step 3: Preheat the Dutch Oven

Preheat your oven to 450°F (230°C) with the Dutch oven (with the lid on) inside for 30 minutes to get hot.

Step 4: Bake the Bread

Carefully remove the hot Dutch oven from the oven.
Sprinkle some cornmeal (or use parchment paper) in the bottom of the pot to prevent sticking.
Gently transfer the dough to the Dutch oven.
If desired, use a bread knife to score 1-3 lines across the top of the dough. This allows the bread to expand during baking.
Cover the Dutch oven with the hot lid and bake for 30 minutes.
After 30 minutes, remove the lid and continue baking for another 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.¹

Step 5: Cool and Serve

Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving. This allows the crumb to set properly.

Pro Tips for Making the Recipe

Use the Right Flour: While all-purpose flour works well, bread flour will give you a slightly chewier texture.
Don’t Overwork the Dough: Avoid kneading or overworking the dough during shaping. This will help to maintain its airy texture.
Steam for a Crispy Crust: Adding hot water or ice cubes to the oven during baking creates steam, which helps to develop a crispy crust.
Cool Completely: Allow the bread to cool completely before slicing to prevent the crumb from becoming gummy.

How to Serve

This No-Knead Dutch Oven Bread is delicious served with:

Butter or olive oil: A simple and classic way to enjoy the bread’s flavor.
Soup or stew: The perfect accompaniment for dipping into a warm and comforting soup or stew.
Sandwiches: Use it to make delicious sandwiches with your favorite fillings.
Cheese and charcuterie: Serve it alongside a selection of cheeses and cured meats for a delightful appetizer or snack.

Make Ahead and Storage

Storing Leftovers

Store leftover bread in a paper bag at room temperature for up to 4 days, or in the freezer for up to 3 months.

Freezing

To freeze the bread, slice it first and wrap the slices individually in plastic wrap, then place them in a freezer-safe bag or container.

Reheating

To reheat the bread, warm it in the oven or toaster oven for a few minutes until heated through.

FAQs

1. Can I use a different type of flour?

Yes, you can experiment with different types of flour, such as whole wheat flour or rye flour. Keep in mind that the texture and flavor of the bread may vary.

2. Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast interchangeably with active dry yeast in this recipe.

3. Can I make this bread without a Dutch oven?

Yes, you can bake the bread on a baking sheet lined with parchment paper. However, using a Dutch oven helps to create a more even and crispy crust.

4. Why is my bread dense?

If your bread is dense, it’s likely due to adding too much flour or not allowing enough time for the gluten to develop during the rising time. Make sure the dough is sticky and rests for at least 3 hours.