Easy Dutch Oven Bread
This no-knead Dutch oven bread recipe is incredibly simple, requiring minimal effort but yielding a remarkably crusty exterior and a soft, airy crumb. Perfect for beginner bakers, it uses just a few basic ingredients and a Dutch oven to create bakery-quality bread at home.
Ingredients
- 3 cups all-purpose flour plus more for dusting
- 1.5 teaspoons salt fine sea salt recommended
- 0.5 teaspoon instant yeast or active dry yeast
- 1.5 cups warm water about 100-110°F (40-45°C)
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast.
- Add the warm water and mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Do not knead.
- Cover the bowl with plastic wrap and let it rise at room temperature for 12-18 hours, or until doubled in size and bubbly.
- Lightly flour a clean surface. Scrape the dough out onto the floured surface. Fold the dough over on itself a few times to form a rough ball. Do not overwork.
- Place the dough seam-side up in a floured proofing basket or a bowl lined with a floured kitchen towel. Cover and let it rest for 30 minutes to 1 hour while you preheat your oven.
- Place your empty Dutch oven with its lid into the cold oven. Preheat the oven to 450°F (230°C) for at least 30 minutes (preferably 45-60 minutes) to ensure the pot is scorching hot.
- Carefully remove the hot Dutch oven from the oven. Uncover the dough and gently invert it into the hot Dutch oven, seam-side down.
- Cover the Dutch oven with its lid and bake for 30 minutes.
- Remove the lid and continue baking for another 15-20 minutes, or until the crust is deeply golden brown and sounds hollow when tapped.
- Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing and serving.
Notes
For best results, use a heavy-bottomed Dutch oven or similar lidded oven-safe pot. Don't skip the long proofing time, it develops the flavor and texture. Feel free to add herbs, cheese, or seeds to the dough before the second rise for variations. Ensure your Dutch oven is fully preheated for the crispiest crust. This recipe estimates active prep and cook time, not including the 12-18 hour proofing period.