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This no-knead dutch oven bread recipe is just 4 ingredients and takes 5 minutes of work before letting it rise overnight and then throwing in the oven. I mean how easy can something be?
This easy rustic bread is meant to be dipped in a classic cheese fondue or a hearty soup like beef chili.
Who doesn’t love the smell of bread? It might actually be my favorite smell on the planet, but it’s something I just never really make. That has changed since discovering this bread recipe. If you haven’t come across a no-knead bread recipe in the past year, then you might be living under a rock.
That or you just don’t read as many food blogs as I do. I feel like every food blogger has posted their own version, so it’s about time I did the same.
What makes this recipe so great is how easy it is. You literally mix 4 ingredients together and then just let it rest overnight before baking, or 8 hours if you’re in a time crunch. Yes I’m kidding slightly here as this is a recipe that truly does need the time required so you need to plan ahead.
It makes a rustic bread that is super crunchy on the outside but melt in your mouth on the inside. It’s the perfect bread for dipping in sauces! So if you’ve never made one, give this no-knead dutch oven bread a try.
What Ingredients are in this No-Knead Bread Recipe?
- All-purpose flour – all-purpose flour has just the right amount of protein for this bread.
- Sea salt – enhances the flavors of this rustic bread.
- Active dry yeast – you don’t need instant yeast as you are giving this bread time to rise.
- Water – lukewarm water is important as it helps activate the yeast.
How to Make Dutch Oven Bread
- In a large bowl, whisk together the flour, salt and yeast until mixed. Pour the warm water and use a spoon to stir until the dough forms a ball. The mixture will be wet and sticky to the touch.
- Cover the bowl with plastic wrap and set aside in a warm place for 8-18 hours, until the dough rises and flattens at the top with bubbles. (The longer the better).
- Heat the oven to 450°F. Once the oven is preheated, place a 6-quart Dutch oven with the cover on in the oven for 30 minutes. Punch the dough down and flour a sheet of parchment paper. Transfer the dough to the parchment and with your hands floured, shape the dough in a ball. Sprinkle the top of the dough lightly with flour. Place some plastic wrap on top and let rest for 30 minutes.
- Remove the Dutch oven from the oven. Remove the plastic wrap and transfer the dough with the parchment wrap beneath it.
- Cover the Dutch oven and bake for 45 minutes. Remove the cover and bake for another 10-15 minutes until the dough is golden brown on top. Cool slightly before serving.
Why Does No-Knead Bread Work?
It is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. This dough has a low yeast content and is very wet.
Can I Let the Dough Rest Longer?
While you want the dough to rest for at least 8 hours, you don’t want it to go longer than 24 hours either. I usually let my no-knead dough rest for about 18 hours.
No-Knead Bread Recipe Variation Ideas
There are a ton of varieties for this bread. You can do something Italian like rosemary and garlic where you just add 3 garlic cloves, minced and a tbsp fresh rosemary chopped to the batter. Or you could do a jalapeño cheddar bread where 1 jalapeño, diced and 1 cup of sharp cheddar cheese. The possibilities really are endless.
Are there Dutch Oven Alternatives?
Yes. A deep oven-proof skillet can work as well as an oven-proof soup pot. If you don’t have lids you can cover with foil. An oven-safe casserole dish can work as well. Big thing for any of these is they have to be able to withstand 450°F.
Pro Tips/Recipe Notes
- Want to try this with whole wheat flour? You can absolutely make up to half of the total flour whole wheat if you want. Add an additional 2 teaspoons water per cup of whole wheat flour to prevent the dough from being too dry.
- Do not skip using the parchment paper when transferring the dough as it is quite sticky.
- Heating the Dutch oven ahead of time is important in creating the rustic texture of the bread.
- You know the bread is done when it reaches around 209 to 210°F inside. Yes you can just insert a thermometer to confirm.
Other Bread Recipes
If you’ve tried this no-knead Dutch oven bread or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
No-Knead Dutch Oven Bread
Ingredients
- 3 cups all-purpose flour, plus more for kneading
- 1 3/4 tsp salt or 2 tsp sea salt
- 1 tsp active dry yeast
- 1 1/2 cups warm water (105°F to 110°F)
Instructions
- In a large bowl, whisk together the flour, salt and yeast until mixed. Pour the warm water and use a spoon to stir until the dough forms a ball. The mixture will be wet and sticky to the touch.
- Cover the bowl with plastic wrap and set aside in a warm place for 8-18 hours, until the dough rises and flattens at the top with bubbles. (The longer the better).
- Heat the oven to 450°F. Once the oven is preheated, place a 6-quart Dutch oven with the cover on in the oven for 30 minutes.
- Punch the dough down and flour a sheet of parchment paper. Transfer the dough to the parchment and with your hands floured, shape the dough in a ball. Sprinkle the top of the dough lightly with flour. Place some plastic wrap on top and let rest for 30 minutes.
- Remove the Dutch oven from the oven. Remove the plastic wrap and transfer the dough with the parchment wrap beneath it. Cover the Dutch oven and bake for 45 minutes. Remove the cover and bake for another 10-15 minutes until the dough is golden brown on top. Cool slightly before serving.
Notes
- Want to try this with whole wheat flour? You can absolutely make up to half of the total flour whole wheat if you want. Add an additional 2 teaspoons water per cup of whole wheat flour to prevent the dough from being too dry.
- Do not skip using the parchment paper when transferring the dough as it is quite sticky.
- Heating the Dutch oven ahead of time is important in creating the rustic texture of the bread.
- You know the bread is done when it reaches around 209 to 210°F inside. Yes you can just insert a thermometer to confirm.
I’ve made a version of this before. So easy and tasty!
This recipe is a born and bread winner. You knead to try it!
Nice puns
why only 1 tsp. yeast in the dutch oven no knead bread recipe and not a whole packet?
By letting it sit overnight, you don’t need as much yeast. You want a long slow rise so you don’t need much. Hope that helps!
Just made this recipe for the second time.. super easy and quick! Just make the dough the night before and bake while preparing any meal on the stove top the next day.
Glad you enjoyed it!
I’m having a hard time with this, but I’m new to bread making! I feel like I did everything right, but my dough is still super sticky and I can’t get it to form into a ball? Any idea of why? It just flattens out on the parchment paper. I let it sit for about 18 hours in a bowl before I transferred. Just bought new yeast and made sure the water was warm.
The dough is sticky! Just use toss some flour on it and your hands. It is ok if it flattens a little bit as it will rise in the oven. If you watch this video it might be helpful! Let me know how it goes!
This recipe is sooo yummy! I let it rise for 18+ hours and it is amazing!
You mention a note about using up to half of whole wheat flour, which I am going to try next. Do you have any suggestions for other kinds of flour (like rye or buckwheat), or any other recipes of yours that you could point me to?
Thanks!
Glad you liked it! I haven’t tried rye or buckwheat but browsing the internet it seems you want to use a combo of all-purpose and rye as an example.
I’ve never made bread before — let alone No Knead! So I’m letting it sit now, so I’ll find out what it’s like soon enough! But my question is that I have a great fear about the yeast working in the wrong temperature of water. I did not have a thermometer, so how do I know if it was the right temperature? How do you gauge that? Will it not rise and I have to throw it out or what??
Since this is such a long rise for the yeast, the water temperature isn’t as important. But if I don’t have a thermometer I just use my feel. You just want it to be look warm.
Thanks for the quick response about water temperature, and guess what? It is super delicious! Perfect! It was quite brown on top (my oven’s a little hot, so maybe should have cooked fewer minutes with the lid off, or turned the oven down a tad bit! Thanks! So easy! And good!
I’m making variations of this bread a lot now! Cheddar, Rosemary, etc. so easy, so good! Thanks! I’m going to try and WEIGH ingredients— because my brother is a chef in Australia and hates that we Americans don’t go by weight! Do you happen to know weight of flour and water?
Glad you like it. As far as measurements in weight it would be 375 grams of flour and 354 grams of water.