Easy Dutch Oven No Knead Bread recipe is made with only 4 ingredients and takes 5 minutes of prep time! If you want to make delicious homemade bread that looks & tastes like it came from a fancy bakery but actually takes very little effort, this dutch oven bread recipe is for you!
I cannot think of a time when I would turn down a slice (or two) of warm homemade bread fresh from the oven (like this homemade french bread). However, I know that some people are intimidated by the idea of making bread from scratch.
Recipe if you want to bake homemade bread but are working on your confidence in the kitchen! It’s a no knead dutch oven bread that tastes like you worked for hours – when you really only spent 5 minutes preparing it!
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This dutch oven bread is incredibly moist and tastes like a less sour, sourdough bread! It is both dense and fluffy at the same time, and is the perfect companion to any meal (like this tortellini soup, vegetable soup, chicken noodle soup, etc.)! I make it
Like I said above, if you want to make bread from scratch, this is your recipe! It looks & tastes like a beautiful loaf of artisan bread from a high-end bakery, but takes minimal time, effort and ingredients.
5 minutes of active prep time! There is no kneading, no waiting for the perfect rise (twice), and no exhaustive list of instructions to follow.
Bake Bread In Your Dutch Oven
Next, add warm water and stir. Be sure the water is around 105 degrees F, anything warmer could kill the yeast and prevent the dutch oven bread from rising.
Stir the dough until a sticky ball forms. As you can see in the photo on the right, the dough should hold a ball shape but it will be stick to the touch, and not very smooth.
First cover the bowl with greased plastic wrap and wrap the bowl tightly. Then place a damp tea towel over the plastic wrap. Set it in a secure, warm place in your kitchen to rest for at least 18 hours, preferably 24.
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After 24 hours, the no knead bread should look like the left photo below. The dough will rise in the bowl and have holes in it. Flour your hands and press the dough down. Then use a little extra flour to make the dough into a ball, and cover it to let it rest.
Important note:The dough ball will be loose and “floppy.” It will be a little difficult to transfer to the baking pan. That is how it should be as this is a very moist bread which is what makes it so irresistible. So you will not have a firm ball, it will look a little flat (as pictured below).
Right before you pull the dough out of the bowl, place the dutch oven into the oven and preheat it to 450 degrees F. Placing the artisan bread dough into the warm dutch oven results in a golden-brown crispy crust. When the oven is preheated, carefully remove the heated dutch oven from the oven, spray with cooking spray and put the dough inside.
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This Easy No Knead Bread needs to be baked for 30 minutes covered and 15 minutes uncovered, so a lidded baking dish is critical. I use this Le Creuset 2.75 qt. dutch ovento bake mine, but most round baking dishes with a lid will work.
Once the no knead bread is done baking, remove it from the dutch oven and place it on a wire rack to cool slightly before serving.
It! My favorite ways to eat it is with a warm bowl of soup, dipped into this baked goat cheese dip, or in a swirl of balsamic vinegar and olive oil!
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Store leftover bread in an airtight container (silicone or plastic bag) for up to 3 days at room temperature or 1 week in the refrigerator. Or, freeze it in an airtight container for up to 2 months.
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Serving: 1 slice | Calories: 121 kcal | Carbohydrates: 26 g | Protein: 3.8 g | Sodium: 212 mg | Potassium: 49 mg | Fiber: 1.2 g | Calcium: 2 mg | Iron: 1.4 mgLearning how to bake bread in a Dutch oven is the first task many undertake when embarking on their bread baking journey at home—myself included. Introducing steam in the home oven—a beneficial component in bread baking—can be a challenge, and a sealed pot makes this process simple and unassuming. During the initial stages of baking, steam is released from the dough into the sealed pot, which traps it and keeps the dough moist. This humid environment allows the bread to rise high and promotes a crispy and shiny crust.
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A Dutch oven helps to mimic the environment many professional bakers have in a bakery: a moisture-sealed chamber with intense and (mostly) even radiative heat. The Dutch oven offers ample thermal mass to ensure a temperature-stable baking environment with its thick cast iron walls. Additionally, the sealed interior traps steam, a beneficial component of baking bread. Moisture in the oven during the beginning part of baking allows your bread to rise fully, deepens the crust color, and finally, adds a level of shininess to the exterior.
As with most things in baking, you might have to adjust the baking duration and oven temperature to suit your environment. See my guide to baking bread at high altitude if you're a high altitude baker.
I've tested using a cold Dutch oven, and I do not get the same oven spring and final loaf volume as when I bake bread dough in a preheated Dutch oven.
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When your loaf is finished baking, use a pair of oven-safe gloves to carefully reach down into the pot to remove the bread. The crust will be fully hardened off by this time, so there's no worry of collapse.
Additionally, if you baked your bread dough inside the Dutch oven on a piece of parchment paper as I recommend here, you can lift the corners of the parchment paper to remove the baked loaf of bread.
Without steam in the oven during the first part of baking (when oven spring occurs), the rapidly expanding dough quickly forms a hard crust on the exterior. This early crust formation limits optimal oven spring and will hinder overall loaf volume, resulting in squat and dense loaf.
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Conversely, when you provide adequate steam the exterior of the dough remains moist and supple, allowing it to expand and stretch further before starches gel and the crust hardens and sets.
It doesn't require a lot of steam to provide benefit. When the pot is sealed during the first 20 minutes of baking, the moisture escaping the dough provides the right environment to encourage optimal loaf volume.
—the contrast is striking. Add to this a subtle catch of light and shininess: your mouth starts watering even before the intoxicating aroma surrounds you.
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As Jeffrey Hamelman states in his book BREAD, the reduced temperature on the exterior of the loaf allows the enzymatic activity to continue for longer. This activity, which is the same activity that's been happening throughout the entire fermentation process, continues to “unlock” sugars which add to crust coloring during baking.
A well-steamed oven also promotes gelatinization1: in the presence of heat starch molecules on the exterior of the dough begin to absorb available moisture (hello, steam), start to swell, and eventually pop to form a thin liquid layer (starch gel). This layer finally bakes hard and becomes a thin and crispy exterior, with a subtle shine.
As we discussed earlier, steam inside the closed environment of the Dutch oven settles on the outside of the dough, forming a thin layer that prevents the temperature from reaching too high too fast. This helps ensure the exterior of your loaf doesn't darken before you finish baking the interior.
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With all these benefits, baking in a sealed pot is a good idea. However, there are some issues with the method, the biggest being a thicker, and possibly burned bottom crust. Let's take a look at a few ways to help mitigate this issue.
I get this question often: “when I bake bread in my Dutch oven, the bottom burns and is very thick; how can I fix this?” In my experience, baking in a Dutch oven will typically produce a slightly darker bottom, even with the suggestions below. However, employing one or more of these will help reduce this darkening significantly.
The first important thing is to ensure you are not baking with your Dutch oven on a baking stone/Baking Steel. When the oven has finished preheating, the stone
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The first approach is to modify your baking temperatures. If you find the bottom crust burns or becomes too thick, reduce the preheat temperature. For example, some of my recipes here call for a
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