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Loaf of bread in a Dutch Oven

Easy No-Knead Dutch Oven Bread

This Easy No-Knead Dutch Oven Bread has a beautifully golden, crisp crust with a soft and airy center. All with just four simple ingredients and there is no kneading required! Mix the dough, let it rise, shape it, and bake it in a Dutch oven for an easy homemade bread that feels bakery-worthy.
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Prep Time 2 hours 40 minutes
Cook Time 45 minutes
Total Time 3 hours 25 minutes
Servings: 1 loaf
Course: Side Dish, staple
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups bread flour
  • 1 tablespoon instant or active dry yeast
  • 1 teaspoon salt
  • 2¼ cups warm water about 105–110°F
  • Additional bread flour for shaping

Equipment

  • Dutch Oven
  • Mixing Bowl

Method
 

Make the dough.
  1. In a large mixing bowl, whisk together the bread flour, yeast, and salt. Pour in the warm water and stir until everything is well combined and a sticky dough forms.
Let the dough rise.
  1. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise at room temperature for 2 hours, or until noticeably risen and bubbly.
Shape the dough.
  1. Lightly flour a clean work surface and transfer the dough onto it. The dough will be sticky, so wet your fingertips with water as needed. Gently stretch one side of the dough up and fold it toward the center. Repeat around the dough, stretching and folding the edges toward the center to form a rough ball.
Transfer to the Dutch oven.
  1. Place the dough seam-side down onto a sheet of parchment paper. Use the parchment to carefully lower the dough into a Dutch oven.
Second rise.
  1. Cover the Dutch oven with the lid and allow the dough to rest for 30 minutes.
Preheat the oven.
  1. While the dough finishes resting, preheat the oven to 450°F.
Bake covered.
  1. Keeping the lid on the Dutch oven, bake for 30 minutes.
Brown the crust.
  1. Carefully remove the lid and continue baking uncovered for approximately 15 minutes, or until the bread is golden brown.
Cool.
  1. Carefully lift the bread out using the parchment paper and allow it to cool before slicing.

Notes

The dough will be sticky. This is normal for this style of bread. Wetting your fingertips makes it much easier to stretch and fold without adding too much additional flour.
Water temperature: Use warm—not hot—water. Water around 105–110°F is a good target for activating the yeast without risking damaging it.
For the best crust: Let the loaf become a nice deep golden brown during the uncovered portion of baking.
Cooling: I'd give it at least 30 minutes before slicing. Cutting into bread immediately can make the inside seem gummy because the crumb is still setting.
Nutrition Information: 1 slice (1/12 of loaf) | Calories: 165 kcal | Carbohydrates: 33g | Protein: 6g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 198mg | Fiber: 1g | Sugar: 0g
Nutrition information is provided as an estimate only and may vary based on the specific ingredients, brands, and portion sizes used.