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Dutch Oven Bread Recipe

This Easy No Knead Dutch Oven Bread requires just four simple ingredients and minimal hands-on time. It delivers a golden, crispy crust with a soft, airy interior—perfect for beginners and experienced bakers alike.
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Prep Time 5 minutes
Cook Time 50 minutes
Resting Time 16 hours
Total Time 16 hours 55 minutes
Servings: 8 servings
Course: baking, Breakfast
Cuisine: American, dutch
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour Unbleached for better texture
  • 1¼ teaspoons salt Strengthens gluten
  • ¼ teaspoon active dry yeast Can substitute instant yeast
  • 1½ cups warm water 100-110°F (38-43°C)

Equipment

  • 5-6 quart Dutch oven Enameled or plain cast iron
  • Large mixing bowl For mixing dough
  • Parchment paper Prevents sticking
  • Sharp knife or bread lame For scoring the dough
  • Wire cooling rack For cooling the bread

Method
 

  1. Combine flour and salt in a large bowl
  2. Dissolve yeast in 2 tablespoons warm water with pinch of flour
  3. Mix yeast mixture with flour and remaining water until shaggy dough forms
  4. Cover and let rise for 12-18 hours until doubled and bubbly
  5. Scrape dough onto floured surface and shape into a ball
  6. Place dough on parchment paper and let rise for 2 hours
  7. Preheat Dutch oven at 450°F (230°C) for 30 minutes
  8. Place dough in Dutch oven using parchment paper
  9. Score the dough, cover, and bake for 30 minutes
  10. Remove lid and bake for another 15-20 minutes until golden
  11. Cool completely on a wire rack before slicing

Notes

  • Room temperature should be around 70°F (21°C) for optimal rise
  • Dough will be sticky – this is normal
  • Dutch oven must be preheated
  • Cool completely (1 hour minimum) before cutting