Introduction

This easy Dutch oven no-knead bread recipe is perfect for home bakers who want freshly baked artisan-style bread with minimal effort. By allowing a long, slow rise and baking in a Dutch oven, you achieve a crispy crust and soft, flavorful interior.

A close-up view of a round loaf of bread sliced to show its inside texture. The crust on top is golden brown with light white flour dusted patterns, rough and cracked in places. Inside, the bread looks soft and airy with small to medium holes. The sliced piece rests flat in front of the loaf on a wooden surface, with a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
2 teaspoons active dry yeast
1½ teaspoons sea salt
1½ cups warm water (105°F)

Instructions

Step 1: In a spacious mixing bowl, thoroughly whisk together the flour, active dry yeast, and sea salt until well combined.
Step 2: Pour in the warm water and stir until all ingredients come together to form a shaggy, somewhat sticky dough ball. The mixture should look slightly rough and uneven.
Step 3: Transfer your dough to a lightly greased bowl. Cover the bowl loosely with plastic wrap, then place a dampened kitchen towel over top to maintain optimal humidity.
Step 4: Place the covered bowl in a draft-free location at room temperature and allow the dough to rise for 18 to 24 hours. The dough will become bubbly and develop a complex flavor during this time.
Step 5: Position your oven rack in the middle and place your Dutch oven inside. Preheat to 450°F and allow the Dutch oven to heat for at least 30 minutes.
Step 6: Turn the dough onto a generously floured surface. With floured hands, gently gather and shape the dough into a round loaf, being careful not to deflate it too much.
Step 7: Carefully transfer the shaped dough into your preheated Dutch oven. Cover and bake for 30 minutes, then remove the lid and continue baking for an additional 15 minutes until deeply golden brown.
Step 8: Remove the finished loaf from the Dutch oven and place it on a wire rack to cool completely before slicing.

Tips & Variations

For extra flavor, try swapping half the all-purpose flour with whole wheat flour.
Using filtered water can improve the dough’s rise and flavor, especially if your tap water is heavily chlorinated.
If you don’t have a Dutch oven, use a heavy ovenproof pot with a tight-fitting lid.
Try adding herbs like rosemary or thyme to the dry ingredients for an aromatic twist.

Storage

Store leftover bread in a paper bag at room temperature for up to 2 days to maintain crust crispness. For longer storage, wrap the cooled loaf tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw at room temperature then warm in a 350°F oven for 10 minutes.

How to Serve

A close-up view of a round loaf of bread cut in half, showing its soft, airy inside with a light cream color and an open crumb texture. The outside crust is golden brown with a rough, slightly cracked surface dusted with white flour patterns. The bread rests on a light wooden surface, set against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using the same amount. Since instant yeast activates faster, you may notice the dough rising a bit more quickly.

Why do I need to preheat the Dutch oven?

Preheating the Dutch oven creates a hot, enclosed environment that mimics a professional bread oven. This helps develop a crisp, golden crust and supports good oven spring for a lighter loaf.