No-Knead Dutch Oven Bread

by Henry W. • Jan 19, 2026

1h American baking
veganlow-calorie
Per serving: 169 kcal • 5.3g protein • 0g fat • 53.8g carbs
(Edited Jan 23, 2026)

Crusty artisan bread with minimal effort. Just mix, wait, and bake. The Dutch oven creates the perfect crust.

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Ingredients

Servings
8
  • 400g bread_flour
  • 1tsp active_dry_yeast
  • 1.5tsp salt
  • 325ml warm water, about 40°C/105°F

Equipment Needed

  • dutch_oven
  • bench_scraper

Instructions

  1. 1

    In a large bowl, combine flour, yeast, and salt. Add water and stir with a wooden spoon until a shaggy, sticky dough forms. No kneading needed.

  2. 2

    Cover the bowl with plastic wrap or a damp towel. Let rise at room temperature for 12-18 hours until doubled and bubbly on top.

  3. 3

    Flour a work surface generously. Turn out the dough and fold it over itself a few times. Shape into a rough ball.

  4. 4

    Place dough on parchment paper, cover with a towel, and let rise for 2 hours.

  5. 5

    Preheat oven to 450°F (230°C) with the Dutch oven inside for 30 minutes.

  6. 6

    Carefully lower the dough (on parchment) into the hot Dutch oven. Score the top with a sharp knife. Cover and bake for 30 minutes.

  7. 7

    Remove lid and bake another 15 minutes until deep golden brown. Cool on a wire rack before slicing.

Tips

  • The long fermentation develops flavor. Don't rush it - 12 hours minimum for best taste.
  • Use a heavy, oven-safe Dutch oven with a tight lid. The steam creates the crackling crust.
  • Let the bread cool completely before slicing to allow the interior to set properly.