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–+ servings

Dutch Oven No Knead Bread

This Dutch Oven No Knead Bread is a delicious recipe that can be made in less than a day and pairs well with any meal, makes a great sandwich or is the perfect snack!
5 from 17 votes
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Course: Appetizer, bread, brunch
Cuisine: American
Keyword: Dutch oven bread, Dutch oven no knead bread, homemade bread, no knead bread
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 1 large loaf
Author: Rachel

Equipment

  • Stand mixer
  • Dutch oven
  • Parchment paper

Ingredients

  • 3 1/4 cups bread flour
  • 1/2 Tbsp. sea salt
  • 1 1/2 cups hot water
  • 1 packet of Active Dry Yeast This is equivalent to 2 1/2 teaspoons.

Instructions

  • Mix together the water, salt and yeast in the mixing bowl and mix with a whisk until the yeast and salt are dissolved.
  • Add the flour to the mixing bowl and mix together using the dough hook on the mixer. Use a silicon spatula to scrape the sides if needed. It will take just a few minutes to combine everything.
  • Cover the bowl with cheese cloth or a tea towel and place in a warm spot that is not in direct sun. I like to use both cheese cloth with a rubber band and a tea towel.
  • Let the dough rise 2-3 hours. If you decide to not make it after 3 hours you can put it in the refrigerator for a day or two. If you refrigerate, you need to let the dough come back to room temperature before baking it.
  • About 30 minutes before the rising is completed, preheat the oven to 450 degrees with the Dutch Oven inside on the middle rack.
  • When the rise time is over, lay out a piece of parchment paper and flour the service. Flour the top of the dough too and then roll the dough onto the parchment paper.
  • Flour your hands and lightly shape the dough. You DO NOT need to knead the dough. Just shape it very lightly so you don't impact the rise too much.
  • Score the dough anyway you like and get a cookie sheet ready plus 1 cup of water.
  • Using the oven mitts, remove the Dutch Oven from the oven and remove the top. Pick up the edges of the parchment paper and stick the paper and the dough in the Dutch Oven. Cover with the lid and then place it back in the oven.
  • Put the cookie sheet below the Dutch Oven and pour the cup of water onto the cookie sheet. Close the oven.
  • Bake for 35 minutes.
  • After 35 minutes, put on an oven mitt and remove the lid to the Dutch Oven. Bake for another 10 minutes.
  • Using the oven mitts, remove the pot from the oven and take the bread out of the Dutch Oven with the parchment paper and put it on a cooling rack.
  • Let it cool 1 hour and then enjoy!