Description
This Dutch Oven No Knead Bread is crusty on the outside and tender on the inside. Made with just a few ingredients and no kneading required, it’s the easiest way to enjoy homemade artisan bread in under 3 hours.
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Ingredients
- 1 1/2 cups warm water (about 100°F)
- 1 packet active dry yeast (2.25 teaspoons)
- 1 ½ teaspoons fine grain salt (non-iodized recommended)
- 3 1/4 cups all-purpose flour or bread flour (plus more for dusting)
Instructions
In a large bowl, mix together the warm water, yeast, and salt until dissolved.
Add the flour and stir until a sticky dough forms. Add more flour or water as needed to achieve a wet, sticky consistency.
Cover the bowl with a kitchen towel and let the dough rise for 2–3 hours in a warm spot until doubled in size.
Preheat your oven to 450°F with the Dutch oven (lid on) inside for at least 30 minutes.
Scrape the dough onto a floured piece of parchment paper and shape it gently into a loaf.
Flip the loaf so the floured side is on top. Optionally, score the top with a sharp knife.
Carefully transfer the dough (with parchment) into the hot Dutch oven. Cover and bake for 35 minutes.
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Remove the lid and bake for an additional 5–10 minutes, or until the crust is golden brown.
Remove the bread and allow it to cool for at least 10–30 minutes before slicing.
Notes
Adjust flour or water slightly if the dough is too dry or wet.
For a softer bottom crust, place a baking sheet on the lower oven rack while baking.
Store extra dough in the fridge for up to 7 days.
Bread may be frozen once baked and cooled.
You can add herbs, garlic, or cheese for variation.
[the_ad id="4669"]Nutrition
- Serving Size: 1 slice
- Calories: 188 kcal
- Sugar: 1 g
- Sodium: 437 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg