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 homemade bread anyone has ever told me about.
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 (which I am sharing with you this coming week!)
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 to a dutch oven to finish raising again.
Then you bake it again. Seriously — it’s that simple and easy.
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, no nothing. Just cover the bowl with plastic wrap and let the dough rise for at least 8 hours (but no more than around 18 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 your oven to 450 degrees F, and place a covered Dutch oven on the center rack to preheat for about 30 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 well-floured sheet of parchment paper. Shape the dough into a ball and sprinkle the top lightly with more flour. Cover the dough with a sheet of plastic wrap and let it rest for 30 minutes.
When the dough is fully rested, remove the Dutch oven from the oven and transfer the dough alone directly to the Dutch oven. Cover the Dutch oven and return it to the oven
Bake the dough 45 minutes covered, then another 10 to 15 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!
- 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)
- 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 oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.
- Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.
- Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven. Cover Dutch oven and return to 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.