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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Course: baking, Breakfast

Cuisine: American, dutch

Prep Time: 5

Cook Time: 50

Resting Time: 16

Total Time: 16 55

Servings: servings

Calories: 150kcal

Cost: $2

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

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)

Instructions

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

Nutrition