Easy No-Knead Dutch Oven Bread

Equipment

• Heavy Dutch oven (4.5 to 6-quart capacity with lid)
• Large mixing bowl
• Wooden spoon or spatula
• Plastic wrap or beeswax wrap
• Parchment paper
• Sharp knife, lame, or kitchen shears (for scoring)

Ingredients

The Core Four

• 3 cups (360g) All-Purpose Flour or Unbleached Bread Flour (plus extra for dusting)
• 1/2 tsp (2g) Instant Yeast or Active Dry Yeast
• 1 1/2 tsp (9g) Kosher Salt or Fine Sea Salt
• 1 1/2 cups (360ml) Warm Water (Approx. 100°F–110°F / 38°C–43°C; comfortably warm to the touch)

Instructions

1. In a large mixing bowl, whisk together the flour, instant yeast, and salt until evenly distributed.
2. Pour in the 1 1/2 cups of warm water. Stir the mixture with a wooden spoon or spatula for about 1 to 2 minutes until a wet, shaggy, sticky dough forms and no dry pockets of flour remain. Do not worry if it looks messy or loose—it should be quite hydrated!
3. Cover the bowl tightly with plastic wrap or a clean damp towel. Set the bowl in a warm, draft-free spot in your kitchen at room temperature (around 68°F–72°F / 20°C–22°C).
4. Let the dough rise for 12 to 18 hours (overnight is ideal). During this slow rise, the dough will double in size, become bubbly and dotted with air pockets, and develop a subtle, delightful sourdough-like aroma.
5. When ready to bake, place a 4.5 to 6-quart Dutch oven (with its lid on) into your oven and preheat to 450°F (230°C) for at least 30 minutes.
6. Scrape the sticky dough out onto a piece of parchment paper lightly dusted with flour. Using floured hands, gently fold the edges of the dough under itself once or twice to form a rough round ball. Cover lightly with a towel and let it rest on the parchment while the Dutch oven heats up.
7. Using heavy oven mitts, carefully pull the screaming-hot Dutch oven out of your oven and remove the lid. Use a sharp knife or razor to score a quick 1/2-inch deep cross or slit across the top of the dough.
8. Lift the parchment paper carrying the dough round and lower it directly into the hot Dutch oven. Cover with the lid and return to the oven immediately.
9. Bake Covered: 30 minutes (Traps moisture to lift the dough and create a thin crust).
10. Bake Uncovered: Remove the lid and bake for an additional 15 minutes until the crust turns a rich, deep golden-brown.
11. Carefully lift the loaf out of the Dutch oven using the parchment paper handles and transfer it to a wire cooling rack.
12. Let the bread cool for at least 30 minutes before slicing. Resist the temptation to cut into it immediately—cooling allows the interior steam to settle, preventing a gummy texture!

Nutrition

Calories: 130 kcal · Protein: 4 g · Fat: 0.5 g · Carbohydrates: 26 g Dietary · Saturated Fat: 0.1 g · Fiber: 1.2 g · Sugar: 0.3 g · Sodium: 350 mg