This simple, no-knead artisan bread is cooked in a dutch oven. It is crispy on the outside and perfectly soft, chewy and airy on the inside. It’s like something you’d get at a high-end restaurant!
My sister gave me a beautiful Staub cast iron dutch oven almost a year ago and I knew it was fancy and pretty to look at, but I’m embarrassed to admit, it just sat on the shelf because I didn’t know what to cook in it! Then I saw that you can bake bread in them and I decided to dust off my Staub (literally) and give it a try.
. But this bread is special. It’s my favorite because it is the easiest bread ever to make, but it tastes amazing and has the most phenomenal texture. Because it’s cooked in a dutch oven, the outside is crispy and flaky and the inside is soft, chewy and full of air bubbles. I just can’t say enough good things about this bread!
Staub Dutch Oven • Longbourn Farm
Like most good things in life, this bread requires a bit of patience. You mix the dough the day before you bake it. But you don’t knead it… you just stir up the four ingredients, cover it, and let it sit on the counter for 24 hours. Then when it’s time to bake, you just gently shape the dough, place it in a preheated dutch oven, then bake it. It’s so, so easy!
I can’t wait for you to try this bread. You will be shocked that you can make something that tastes like it’s from a high-end bakery.
You don’t need an expensive Staub brand pan, but you do need a heavy cast iron pot with lid. This 6qt enamel dutch oven from Amazon is much more affordable and comes in a bunch of cute colors.
The Best Dutch Ovens For Bread Baking
This simple, no-knead artisan bread is cooked in a cast iron dutch oven. It is crispy on the outside and perfectly soft, chewy and airy on the inside.
Note: The crispy, flaky crust lasts for about 1 hour after it comes out of the oven. After that, the crust softens. It’s delicious both ways, but if you want the crispy crust, you’ll need to time your meal prep accordingly. I like to start about two hours before dinner.
Note: Adding herbs and spices to the dough is a fun variation. I tried garlic powder, onion powder, basil and oregano and it was amazing!
Seaweed Infused No Knead Bread
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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!
No Knead Cast Iron Bread
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.
No Knead Artisan Bread
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.
Super Quick Crusty Bread — Orson Gygi Blog
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.
No Knead Artisan Bread (honey Oat Recipe)
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!
Beginner Dutch Oven Bread
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 mg
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