I still can’t get over how four basic ingredients turn into a crusty, golden loaf that looks straight from a bakery. This no-knead Dutch oven bread is the beginner-friendly recipe I’d bet on every time.

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I’m obsessed with this no-knead Dutch oven bread because it tastes like I worked way harder than I did. The crust crackles hard, the inside stays chewy and airy, and every slice has that simple, salty bread flavor I never get tired of.

I love that it starts with all purpose flour and yeast, then turns into a loaf that begs for butter, jam, soup, eggs, whatever I’m eating. And the smell?

Ridiculous. But the real reason I keep making it is the texture.

That crisp shell, that soft middle, that rustic bakery vibe without the drama. Just really good bread.

Ingredients

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All purpose flour gives the loaf its soft, chewy middle and rustic bakery vibe.
Yeast does the quiet work, making the bread rise while you’re doing literally anything else.
Fine salt keeps it from tasting flat, because bland bread is just sad.
Lukewarm water wakes everything up and helps create that stretchy, bubbly dough.
Plus, the simple mix makes a crust that crackles when you slice it.
Basically, it’s pantry stuff turning into real-deal homemade bread.

Ingredient Quantities

3 cups (420 g) all purpose flour

1/4 teaspoon instant or active dry yeast

1 1/4 teaspoons fine salt

1 5/8 cups (395 ml) lukewarm water

How to Make this

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1. In a large bowl combine 3 cups (420 g) all purpose flour, 1/4 teaspoon instant or active dry yeast and 1 1/4 teaspoons fine salt; stir to distribute evenly.

2. Pour in 1 5/8 cups (395 ml) lukewarm water and mix with a sturdy spoon or your hand until a shaggy, sticky dough forms and no dry flour remains.

3. Cover the bowl loosely with plastic wrap or a clean towel and let the dough rest at room temperature for 12 to 18 hours until the surface is dotted with bubbles and the dough has risen and relaxed.

4. After the long rise, flour your work surface lightly and scrape the dough out onto it; use a floured bench scraper or your hands to fold the dough over itself a few times to shape it gently into a rough ball.

5. Place the shaped dough seam side down on a piece of parchment paper; dust the top lightly with flour, cover with a towel, and let it proof for 30 to 60 minutes until slightly puffy.

6. Meanwhile position a 4 to 6 quart heavy Dutch oven with its lid in the oven and preheat to 450 degrees F (230 degrees C) for at least 30 minutes so the pot is very hot.

7. When the dough is ready, use scissors or a sharp knife to score the top with one or two shallow slashes to control expansion.

8. Carefully lift the parchment with the dough into the preheated Dutch oven, cover with the lid, and return to the oven.

9. Bake covered for 30 minutes, then remove the lid and bake an additional 10 to 20 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped.

10. Transfer the bread to a wire rack and cool for at least 1 hour before slicing for best texture.

Equipment Needed

1. Large mixing bowl
2. Sturdy spoon or rubber spatula
3. Measuring cups and teaspoons and kitchen scale (optional for grams)
4. Plastic wrap or clean kitchen towel
5. Floured bench scraper or hands for shaping
6. Parchment paper
7. Kitchen scissors or sharp knife for scoring
8. 4 to 6 quart heavy Dutch oven with lid
9. Oven mitts and a wire cooling rack

FAQ

3 cups (420 g) all purpose flour

1/4 teaspoon instant or active dry yeast

1 1/4 teaspoons fine salt

1 5/8 cups (395 ml) lukewarm water

In a large bowl, whisk together the flour, yeast, and salt.

Add the lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.

Cover the bowl loosely with plastic wrap or a kitchen towel and let the dough rest at room temperature for 12 to 18 hours, until the surface is dotted with bubbles and it has risen noticeably.

Lightly flour a work surface, turn the dough out, and fold it over itself a few times to shape into a rough ball. Do not overwork.

Place the dough seam side down on a piece of parchment, cover with a towel, and let rest 30 to 60 minutes while you preheat the oven to 450 F and place a 4 to 6 quart Dutch oven with its lid inside to heat.

Carefully remove the hot Dutch oven, lift the dough with the parchment and set both into the pot. Score the top with a sharp knife or razor if desired.

Cover and bake 30 minutes. Remove the lid and bake an additional 10 to 20 minutes until deep golden brown and crusty.

Transfer the loaf to a rack and cool at least 1 hour before slicing for best texture.

Can I use bread flour instead of all purpose flour? Yes. Bread flour will give a slightly chewier crumb and taller loaf because of higher protein.

What if I only have active dry yeast? Use the same amount. If you like, dissolve it briefly in the lukewarm water first, but it will work mixed dry as well.

How do I know the dough has risen enough during the long ferment? Look for a surface with bubbles and a noticeable increase in volume, though it will be loose and sticky rather than stiff.

Can I shorten the rise time? You can shorten to 8 hours if your kitchen is warm, but flavor and texture are best with 12 to 18 hours.

Do I need a Dutch oven specifically? A heavy lidded pot, such as cast iron, creates steam for a good crust. You can use a baking stone and a tray of hot water, but results vary.

How should I store leftovers? Keep the cooled loaf in a paper bag or wrapped in a clean kitchen towel at room temperature up to 3 days. For longer storage, slice and freeze.

No Knead Dutch Oven Bread Recipe Substitutions and Variations

No Knead Dutch Oven Bread

Ingredients
– 3 cups (420 g) all purpose flour
– 1/4 teaspoon instant or active dry yeast
– 1 1/4 teaspoons fine salt
– 1 5/8 cups (395 ml) lukewarm water

Method
1. In a large bowl, whisk together the flour, yeast, and salt. Pour in the lukewarm water and stir with a spatula until a shaggy, sticky dough forms.
2. Cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 12 to 18 hours, until the surface is dotted with bubbles and the dough has expanded.
3. Lightly flour a work surface and turn the dough out. Fold it over itself a few times to shape into a rough ball. Cover and let rest for 30 to 60 minutes.
4. While the dough rests, place a heavy lidded Dutch oven (about 4 to 6 quart) in the oven and preheat to 450°F (230°C) for at least 30 minutes.
5. When the oven is ready, transfer the dough to a piece of parchment paper. Score the top with a sharp knife or razor to allow controlled expansion.
6. Carefully lift the dough on the parchment and place it into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
7. Remove the lid and bake another 10 to 15 minutes, until the crust is deep golden brown.
8. Remove the bread from the oven and cool on a rack for at least 1 hour before slicing.

Substitutions

All purpose flour: use 100 percent bread flour for more gluten and a chewier crumb, or substitute up to 25 percent whole wheat flour for nuttier flavor while keeping rest as all purpose
Yeast: for active dry yeast, dissolve in the water for 5 to 10 minutes before mixing; for instant yeast, add directly to the dry ingredients without proofing
Fine salt: use kosher salt but increase volume by about 25 percent since kosher grains are larger; weigh if possible for accuracy
Lukewarm water: use filtered or bottled water if tap water is heavily chlorinated; for a slightly tangier loaf, replace up to 25 percent of the water with room temperature buttermilk

Pro Tips

1. Use a digital scale for the flour and water. Small differences in scooping flour can change hydration a lot, and this loaf benefits from the fairly high hydration in the recipe.

2. Keep the dough warm for the bulk ferment if your kitchen is cool. Aim for about 70 to 75 F (21 to 24 C). If needed, place the covered bowl inside a turned-off oven with the light on or near a warm spot to get reliable bubbling and rise.

3. When transferring the dough into the hot Dutch oven, fold the parchment under the loaf to make a neat sling. That helps you lift the whole thing confidently and keeps the loaf from losing shape if the dough is very soft.

4. For a crisper, more blistered crust, remove the lid for a longer final bake and rotate the pot once halfway through uncovered baking so the loaf browns evenly. Let the bread cool at least an hour before slicing to finish setting the crumb.

No Knead Dutch Oven Bread Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

127

kcal

Equipment: 1. Large mixing bowl
2. Sturdy spoon or rubber spatula
3. Measuring cups and teaspoons and kitchen scale (optional for grams)
4. Plastic wrap or clean kitchen towel
5. Floured bench scraper or hands for shaping
6. Parchment paper
7. Kitchen scissors or sharp knife for scoring
8. 4 to 6 quart heavy Dutch oven with lid
9. Oven mitts and a wire cooling rack

Ingredients

3 cups (420 g) all purpose flour
1/4 teaspoon instant or active dry yeast
1 1/4 teaspoons fine salt
1 5/8 cups (395 ml) lukewarm water

Directions

In a large bowl combine 3 cups (420 g) all purpose flour, 1/4 teaspoon instant or active dry yeast and 1 1/4 teaspoons fine salt; stir to distribute evenly.
Pour in 1 5/8 cups (395 ml) lukewarm water and mix with a sturdy spoon or your hand until a shaggy, sticky dough forms and no dry flour remains.
Cover the bowl loosely with plastic wrap or a clean towel and let the dough rest at room temperature for 12 to 18 hours until the surface is dotted with bubbles and the dough has risen and relaxed.
After the long rise, flour your work surface lightly and scrape the dough out onto it; use a floured bench scraper or your hands to fold the dough over itself a few times to shape it gently into a rough ball.
Place the shaped dough seam side down on a piece of parchment paper; dust the top lightly with flour, cover with a towel, and let it proof for 30 to 60 minutes until slightly puffy.
Meanwhile position a 4 to 6 quart heavy Dutch oven with its lid in the oven and preheat to 450 degrees F (230 degrees C) for at least 30 minutes so the pot is very hot.
When the dough is ready, use scissors or a sharp knife to score the top with one or two shallow slashes to control expansion.
Carefully lift the parchment with the dough into the preheated Dutch oven, cover with the lid, and return to the oven.
Bake covered for 30 minutes, then remove the lid and bake an additional 10 to 20 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped.
Transfer the bread to a wire rack and cool for at least 1 hour before slicing for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.