No Knead Dutch Oven Bread
This simple artisan bread recipe has only four ingredients and rises overnight, no kneading required! Quick, easy, and delicious! The best part? It requires ZERO baking knowledge or skill. You cannot mess this recipe up.
Servings 1 loaf
Ingredients
- 3 cups flour we like all-purpose or bread flour
- 1/2 teaspoon instant yeast
- 1½ teaspoon salt
- 1½ cups luke warm water
Instructions
- The night before you are ready to bake your bread, mix together the flour, yeast, salt in a medium glass bowl. I use a wooden spoon or spatula.
- Fold in the water until the dough has formed. This should only take about a minute or two.
- Scrape the sides of the bowl and contain in the center of the dish.
- Cover with plastic wrap, or a clean towel, and allow to rise for 12 to 18 hours in a warm dry place.
- The next morning, or after 12 to 18 hours, your dough should be double in size and dotted with air pockets or bubbles.
- Turn out onto a lightly floured piece of parchment. Fold the dough onto itself forming a ball. Let it rest for 30 minutes.
- Preheat your oven to 450 degrees. Place your Dutch oven, with the lid, inside and heat for 30 minutes (the same as the dough rest time).
- Very carefully transfer the dough and parchment into your heated Dutch oven.
- Cover and bake 30 minutes.
- Remove the lid and bake an additional 15 minutes.
- Cool slightly, slice, and serve.
Notes
This dough is sticky, and that is ok. Try to avoid adding any extra flour.
When measuring your flour, be sure to spoon it into your measuring cup. Spooning makes sure the flour is not too compact and avoids adding too much flour to the dough.
Bread flour can be substituted for the all-purpose flour in this recipe. I like to use a 1:1 ratio when substituting.
Your dough should be dotted with air bubbles after it rises, this means it is ready to go into the oven.
We have enjoyed adding in herbs like fresh garlic and rosemary or shredded cheese to the dough as well.
This recipe was adapted from Mark Bittman's