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No-Knead Dutch Oven Bread

A simple, no-fuss recipe for an irresistibly crusty loaf with a soft, chewy interior, perfect for both seasoned bakers and novices alike.
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Prep Time 3 hours 30 minutes
Cook Time 50 minutes
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour Use high-quality flour for best results.
  • 1.5 teaspoons salt
  • 0.5 teaspoon instant yeast
Wet Ingredients
  • 1.5 cups warm water Temperature should be around 110°F (43°C).

Method
 

Preparation
  1. In a large mixing bowl, whisk together the flour, salt, and instant yeast until well combined.
  2. Pour in the warm water and stir until a shaggy dough forms.
  3. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 12 to 18 hours.
Baking
  1. About 30 minutes before you’re ready to bake, preheat your oven to 450°F (232°C) and place your Dutch oven (with the lid) inside to heat up.
  2. Once the dough has risen and bubbles are visible, turn it out onto a floured surface. With floured hands, fold the dough a few times to shape it into a ball.
  3. Place the shaped dough on a piece of parchment paper and let it rest while the Dutch oven preheats, about 30 minutes.
  4. Carefully remove the heated Dutch oven, lift the dough with the parchment paper, and place it into the pot. Cover with the lid and bake for 30 minutes.
  5. After 30 minutes, remove the lid and bake for an additional 15 to 20 minutes, until the bread is golden brown and crusty.
  6. Let the bread cool on a wire rack for at least 30 minutes before slicing.

Notes

Serve with butter, jam, or as a sandwich base. Store in a bread box at room temperature for up to 3 days, or freeze for up to 3 months.