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no knead Dutch oven bread on parchment paper with butter and butter knife.
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5 from 2 votes

Easiest No Knead Dutch Oven Bread

The no-knead Dutch oven bread is deliciously crusty on the outside and soft and chewy on the inside. This beginner-friendly no-knead bread recipe is so easy and quick. It needs only 4 ingredients and 5 minutes of prep!
Prep Time5 minutes
Cook Time55 minutes
Resting Time4 hours
Total Time4 hours 50 minutes
Course: Bread, Side Dish
Cuisine: American
Servings: 1 Loaf ( 10 servings)
Calories: 157kcal
Author: Natasha Minocha

Ingredients

  • 3 1/4 cup All-purpose flour
  • 1.5 tsp Sea salt
  • 1.5 tsp Active dry yeast or instant yeast
  • 1.5 cup Warm water ( about 40.5 C or 105 F)
  • 2-3 tbsp All-purpose flour for sprinkling
US Customary - Metric

Instructions

  • Whisk together the flour, salt, and yeast in a large bowl. Add the warm water and mix well to form a shaggy dough. This is a very sticky dough.
  • Cover the bowl and let the dough rise for 3-4 hours until it's doubled and has small holes or bubbles on top.
    You can also refrigerate the dough for 12-15 hours.
  • Heat oven to 230 C / 450 F and place your Dutch oven with the lid in the oven. I used a 3.5 QT / 3.3 ltr Dutch oven. You can use a smaller or bigger size too.
  • Sprinkle a tablespoon of flour on the dough. Flour your hands well and fold the dough on top of itself. Turn the bowl a quarter of the way and fold the dough over itself again. Do 3 more quarter turns of the bowl with folding over the dough each time.
    Repeat this step one more time.
    You can also use a spatula for this step.
  • Sprinkle a tablespoon of flour on a piece of parchment paper and carefully transfer the dough on it. Sprinkle another tablespoon of flour on top.
    This dough is loose, sticky, and will look flat. It's okay!
  • Cover loosely with a kitchen towel and let the dough rest for 30 minutes.
  • Take the hot Dutch oven out of the oven carefully and remove the lid. Uncover the dough and place it in the Dutch oven holding the sides of the parchment paper. Cover the Dutch oven and place it in the oven.
  • Bake for 40 minutes with the lid on. Carefully remove the lid and bake for another 10-15 minutes until golden brown.
  • Cool the bread completely at least 2 hours before slicing. Enjoy!

Video

Notes

  1. Be careful when handling the Dutch oven. Please wear your oven mitts, the pan and its lid will be very hot!
  2. Make sure your yeast is fresh. To check, dissolve half a teaspoon in a cup of water, let it sit for 5-10 minutes. If the mixture is frothy and bubbly, your yeast is good!
  3. Don't have a Dutch oven? No problem! Place the dough on a parchment-lined baking tray. Add 2 cups boiling water to a baking dish and place in the lowest rack of your oven 5 minutes before putting the baking tray in. Bake for 35-40 minutes.
  4. I bake this bread in my 3.5 quart Le Creuset Dutch oven. You can also use a 2 3/4 quart Dutch oven to or a cast iron pot.

Nutrition

Serving: 1 Slice | Calories: 157kcal | Carbohydrates: 33g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 352mg | Potassium: 50mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 8mg | Iron: 2mg