Dutch Oven No Knead Bread Recipe

There’s something special about homemade bread, especially when it comes out with a crispy crust and soft, airy center without requiring hours of kneading.

This Dutch oven no knead bread recipe makes it easy to bake bakery-style bread at home with just a few simple ingredients and minimal effort.

The dough does most of the work while it rests, and the Dutch oven helps create that beautiful golden crust everyone loves. It’s a great recipe for beginners or anyone who wants fresh bread without a complicated process.

Recipe:

1.9 cups/450ml warm water about 85-95F/30-35C
2 and a half-3 teaspoons yeast, depends on your room temperature
Half a teaspoon sugar
1 and a half teaspoons salt
4.75 cups/600g flour, I`ve used store bought pizza and bread flour, but you can really use any flour

Preheat your Dutch oven on 446F/230C before you place the dough in.

Bake for 35 minutes on 446F/230C with the lid on, then take it out, remove the baking paper and bake without the lid for 20-25 more minutes or until you like the crust color.

There are 3 common mistakes people do when making bread in a Dutch oven:

They put too much water in the dough – there is nothing wrong with that, the bread will still be good, in some cases even better, but the dough will be very difficult to handle without experience

They don`t close the lid of the Dutch oven properly – this is where the magic happens, it traps steam inside, cut the excess paper and close it tight

They handle the dough incorrectly after the 3 hours rise – it should be handled very gently, just fold the 4 ends to the middle once or twice, turn it upside down and gently push outside to inside forming a ball shape. If you press too hard it will not have the time to rise again and the bread will be dense and hard.