You can easily make no knead artisan bread without dutch oven. You need only 4 ingredients. This recipe makes 2 long loaves or 1 large(or 2 medium) round loaf and they taste just like bakery-style!
Today I share my no knead white bread. If you don’t have a dutch oven don’t worry because you don’t need it to make this no mixer homemade bread. Yes! This is a no knead, no dutch oven homemade bread without mixer.
This white bread is as delicious and easy as my no knead whole wheat bread and soft dinner rolls. If you are looking for a no knead pizza dough, you should try my delicious pizza dough recipe by hand.
How To Make Crusty Bread Without A Dutch Oven
Previously I’ve shared my bread recipes using fresh yeast with instant yeast substitutions. I always prefer using it as it has no additives. Today I share my recipe with instant yeast and give the fresh yeast alternatives. If you may not find fresh yeast easily, you can still make this delicious bread using instant yeast and below I show you how.
In my no knead whole wheat bread I’ve written that you shouldn’t be intimidated by yeast. I repeat it again. It is as simple as making cookies but your active time is less.
Whether you use fresh yeast or instant yeast, literally you will spend almost 5 active minutes while making this bread; mixing 4 ingredients and making a ball which takes almost 1-2 minutes, knocking back the dough and giving the shape which takes 1-2 minutes. Making slashes and tiding up the dough if needed (more on that below)takes only 1 minute.
No Knead Bread (dutch Oven Bread)
As this is a no knead bread, you won’t need any extra work. This recipe is as simple as it sounds. With little effort, you’ll come up with bakery style bread.
If this is your first time making bread, this is a good start. Below I’ll be sharing the stages of bread making step by step just like my other bread recipes.
(If you are using fresh yeast, first you should dissolve the fresh yeast with ⅓ cup of warm water in another small bowl and then you can add it to the flour-salt mixture)
Gluten Free No Knead Bread
Next, add the water and mix with a wooden spoon or spatula. Make sure to scrape down the sides and bottom of the bowl with your spoon/spatula. As you do this, the flour from the bottom will come to the top so don’t add extra flour. This step should take less than a minute.
Once you mix thoroughly, you would end up with a sticky but easily workable dough. Instead of adding flour to the dough, flour your hands and make a ball to let the dough rise. The ball you make doesn’t have to be perfect.
Sprinkle flour into the bowl so the ball you make doesn’t stick to the bottom. Place the dough into the bowl. Sprinkle flour on top so it doesn’t stick to the plastic film. Then cover the bowl with plastic film and let it sit until it doubles and has bubbles on top.
Effortless Dutch Oven Bread
When the dough doubles in size, sprinkle flour over the dough so it won’t stick to your hand while deflating the dough with your knuckle.
The dough will be sticky while you are leaving the dough from the bowl. This is how the consistency of the dough should be. You can flour your hands to work easily. You don’t need to add flour to the dough.
Place the dough on the lightly floured parchment paper and gently press with your hand to make almost a 4.7*8 inch (12*21 cm)rectangle. Then cut in half with a pastry scraper or a sharp knife.
Easy Dutch Oven Bread Recipe
Gently pressing to each half, form them into rectangles. Next, form each rectangle into a loaf; fold one of the long sides to the middle. Then fold the other side over the folded one.
Place the dough onto floured parchment paper. Flour your hands and fold the dough over itself a couple of times until you have a smooth dough. Then reverse the dough and tuck the edges towards the middle to make a smooth round dough.
If you want to make 2 round loaves, simply cut the dough in half after you remove from the bowl and then turn them into 2 balls.
No Oven Bread Rolls
Then cover the dough with plastic film, sprinkle flour on top so the plastic film doesn’t stick and let it rise for almost 45 minutes.
For the long loaves: After 45 minutes when almost doubled in size, make 3-5 diagonal slashes with a sharp knife or a bread lame. The loaf may lose it puff a little once you make the slashes or even after the second rise. Using your hands, gently narrow them out f rom the two sides as much as you can.
Bake for 40 minutes or until the crust is golden brown and there is a hollow sound when you tap the back for the long loaves or almost 50 minutes for the big round loaf. Let them cool for 20 minutes before slicing with a serrated knife.
Gluten Free Dutch Oven Bread
You can store this totally cooled and well-wrapped bread at room temperature up to 3 days or in the freezer for up to 3 months.
I love hearing from you!If you try my No-Knead Bread recipe or my other recipes please leave a comment and give a star rating!
You can easily make no knead bread without dutch oven. You need only 4 ingredients. This recipe makes 2 long loaves or 1 large(or 2 medium) round loaf and they taste just like bakery-style!
No Knead Bread Without A Dutch Oven
*How to Use Fresh Yeast : You can substitute the instant yeast amount with 18 grams(0.64 ounces) of fresh yeast. First, you should dissolve the fresh yeast with 80 grams (⅓ cup) of water. Once dissolved you should add into the flour and salt mixture.
How to Store: You can store totally cooled and well-wrapped bread at room temperature up to 3 days or in the freezer up to 3 months.
Serving: 30 slices | Calories: 59 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 117 mg | Potassium: 19 mg | Fiber: 1 g | Sugar: 1 g | Calcium: 2 mg | Iron: 1 mgMaking a delicious, crusty bread recipe from scratch often calls for baking in a Dutch oven. But what if you don't have one, or want to make extra loaves? No worries - we have you covered with these easy Dutch oven substitutes!
How To Bake Sourdough Bread Without A Dutch Oven
If you've read through our easy crusty bread recipe, you know we're fans of baking no-knead bread in a preheated Dutch Oven in order to achieve a crispy, crackly crust and a soft interior.
But if you don't have a Dutch oven, or if you want to bake more than one loaf at a time, never fear! We're about to walk you through three of our favorite easy ways to bake crispy, crusty bread without any special equipment.
A Dutch Oven conducts heat evenly for consistent baking, and has a heavy lid that traps any steam released by the bread while it cooks.
No Knead Dutch Oven Bread
Steam is useful because it keeps the outside of your loaf from setting before the bread rises, drying out, or baking too quickly (you don't want to burn your crust while you wait for the center of the bread to cook!)
By slowing down crust formation, steam helps the bread rise rapidly without the constraint of a stiff crust when it hits the oven (known as oven spring), keeps the outer crust thin and crispy rather than tough and chewy, and lets bread develop a deep brown color without burning. (PS - Want to know more about how steam works in bread baking? There's a great article here!)
Professional bread ovens have steam injectors built right in. In a dutch oven covered with a lid, the bread essentially steams itself!
World's Easiest Yeast Bread Recipe
SO. When we talk about a Dutch oven alternative for bread, what we're really talking about is how to create steam inside your oven.
Steam is an important ingredient in crusty bread baking right up until the loaf has set and begun to brown. Once that happens, it's time to remove steam from the equation (too much steam can make your crust thick and tough!)
In our Easy Crusty Bread recipe, we accomplish this by removing the lid for the last 10-20 minutes of bake time. In the methods below, you'll either remove a lid, remove a dish of water, or control the amount of water you use so it evaporates in time to let the bread crisp up.
Rosemary Thyme No Knead Dutch Oven Bread
For reference, our favorite Easy Crusty French Bread recipe calls for baking bread in a Dutch oven at 460 degrees F for 30 minutes covered and an additional 10-20 minutes uncovered.
Please note: Do not substitute glass bakeware for any of the equipment discussed in this post as glass can shatter when exposed to extreme temperature changes. When using these techniques, please use the recommended equipment.
Preheat two cast iron skillets (we recommend one 8 to 12 skillet for the bread itself, and one 6 to 8 skillet to hold
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