Can we talk for a minute about this delicious no-knead Dutch oven bread? This is the most fantastic bread I have ever made and is the easiest to whip up. The longest part of this bread recipe is letting it rise on the counter until ready to be baked.
A bread that is this simple is perfect for any get-together or just for a delicious comfort meal. I love to serve this bread when I have a big pot of potato soup on the stove.
Whenever I know we are going to have company over or I am making a really good comfort meal, I will whip up a batch of this bread to go with it.
It kind of reminds me of ciabatta bread. It has a chewy texture on the inside and a crispy crust on the outside. It goes great with a batch of homemade butter.
How to Make No-Knead Dutch Oven Bread
The simplicity of this bread is what makes me love it so much. You mix it up, let it rise, and then punch it down and transfer it to a Dutch oven to finish rising again.
Then you bake it. Seriously — it's that simple and easy. It is similar in texture and flavor to Sourdough artisan bread, but does not have that tangy Sourdough flavor.
Making the Dough
First, in a large bowl, whisk some flour, salt, and yeast until well mixed. Pour in warm water (about 110 to 115 degrees F, or just slightly warmer than lukewarm) and use a wooden spoon to stir the mixture until it forms a wet, sticky dough.
That’s it! No kneading or anything. Just cover the bowl with plastic wrap and let the dough rise for at least 8 hours.
I usually make mine in the morning, so it has all day to rise. The rising process is what makes it so soft and delicious.
Heat the oven to 450 degrees F, and place a covered Dutch oven on the center rack to preheat for about 10-15 minutes (I used a 4-quart Dutch Oven, but you can totally use a 6 or an 8).
Meanwhile, punch down the dough and, using very well-floured hands (the dough is pretty sticky, remember!), transfer the dough to a sheet of parchment paper. Shape the dough into a ball and sprinkle the top lightly with more flour. I use a knife to score the bread a bit before it goes in the oven.
Cover loosely with a damp towel until the Dutch Oven is ready.
When the dough is fully rested, remove the Dutch oven and transfer the dough to the pan. Cover it and return it to the oven.
Bake the dough 45 minutes covered, then another 10 minutes uncovered until the top of the bread is a lovely golden brown.
Let the bread cool for about 15-20 minutes. Then slice and enjoy!
Looking for more bread recipes? Check these out:
No Knead Dutch Oven Bread
This is the most insanely and easiest bread you will ever prepare. Perfect for newbie bakers who are wanting to make homemade bread
Ingredients
- 3 cups all-purpose flour, plus more for shaping
- 2 tsp kosher salt
- 1 pkt dry active yeast
- 1 1/2 cups warm water (about 110 to 115 degrees F)
Instructions
- In a large bowl, whisk flour, salt, and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a sticky dough forms.
- The mixture will be wet and very sticky to the touch.
- Cover bowl tightly with plastic wrap and set aside in a warm place for 8 hours until dough rises, bubbles, and flattens on top.
- Heat oven to 450 degrees F.
- Once the oven is preheated, place a 6-quart Dutch oven (with cover) in the oven 30 minutes before baking.
- Punch down the dough.
- Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place the dough on parchment paper and sprinkle the top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.
- Remove the Dutch oven from the oven. Uncover dough and carefully transfer to Dutch oven. Cover the Dutch oven and return to the oven.
- Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 230Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 423mgCarbohydrates: 48gFiber: 2gSugar: 0gProtein: 7g