Dutch Oven No Knead Bread with a Crisp Crust and Fluffy Interior
By Olivia Hayes
Five minutes of prep and a two-hour rise put this Dutch oven no-knead bread within reach for dinner tonight. The four-ingredient loaf avoids handling sticky dough and bakes with a crisp, deeply browned crust, a moist center, and fluffy holes in your own kitchen.
Warm water, yeast, salt, and all-purpose flour make the loose dough, with no sugar or specialty bread flour required. Dissolving the yeast and salt before adding all the flour helps the dough come together evenly with a wooden spoon. The preheated Dutch oven traps steam from the dough under its lid, which supports a moist interior while the covered loaf bakes.
The dough should at least double during its warm rise, then it needs only gentle shaping on floured parchment. A risen, airy pile is the right cue; extensive handling pushes out the gases that create the loaf's holes. Keep the Dutch oven hot, use potholders for the lid, and remove the lid only for the final 5 to 10 minutes, when the crust turns golden brown.
Serve slices after at least 10 minutes of cooling, whether alongside dinner or as toast and sandwiches. Dough can be refrigerated after rising for up to 7 days, becoming more sourdough-like over time. For longer storage, cool the baked loaf completely before freezing it whole or sliced.
Why you'll love this recipe
- Saves active time because the dough takes only five minutes to mix, and a wooden spoon replaces kneading or wrestling with sticky dough.
- Uses four basic ingredients, including all-purpose flour, so there is no need to buy bread flour, sugar, or specialized baking mixes.
- Keeps cleanup simple since the dough is mixed in one bowl and moved on parchment, avoiding a floured work surface covered in sticky residue.
- Fits a dinner timeline because the dough can rise in about two hours rather than needing the long overnight wait common to many no-knead loaves.
- Offers flexible scheduling because risen dough can bake immediately or wait in the refrigerator for up to seven days until you need bread.
- Creates a crusty exterior without extra equipment because the lidded Dutch oven holds steam around the loaf before the final uncovered browning.
Ingredients
- •1.5 cups water (warmed to about 100 degrees F)
- •2.25 tsp yeast (1 packet; instant or active dry)
- •0.5 tbsp table salt (or 2 tsp kosher salt)
- •3.25 cups all-purpose flour (plus more for dusting parchment)
Instructions
- 1
Warm the water to about 100 degrees F, keeping it below 110 degrees F.
- 2
Add the warm water, yeast, and salt to a large bowl.
- 3
Whisk until the yeast and salt dissolve.
- 4
Add all the flour at once and stir with a wooden spoon until uniformly wet.
- 5
Cover the bowl with a kitchen towel and let the dough rise in a warm spot for 2 to 3 hours, until at least doubled in size.
- 6
About 30 minutes to 1 hour before baking, place the Dutch oven with its lid on the center rack and preheat the oven to 450 degrees F.
- 7
Once the oven reaches 450 degrees F, continue preheating the Dutch oven for about 20 minutes.
- 8
Lay parchment paper on the counter and sprinkle flour on the portion closest to you.
- 9
Use a silicone spatula to gently scrape the dough into a pile on the floured parchment.
- 10
Use the spatula to shape the dough into a round or oval loaf by scooping dough from the bottom and placing it on top.
- 11
Use the near corners of the parchment to gently flip the loaf onto the center of the sheet.
- 12
Optionally, use a sharp knife or clean razor blade to make several cuts about 1/2 inch deep across the top.
- 13
Using potholders, remove the Dutch oven lid and lift the parchment-held loaf into the hot Dutch oven.
- 14
Replace the lid and bake at 450 degrees F for about 35 minutes.
- 15
Remove the lid and bake for another 5 to 10 minutes, until golden brown.
- 16
Lift out the bread using the parchment and cool on a wire rack or cutting board for at least 10 minutes before slicing.
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