Dutch Oven No-Knead Bread Recipe
Prep Time:
4 hours
Cook Time:
40 minutes
Servings:
8 Servings
Ingredients
  • 3 cups all-purpose or bread flour, plus more for shaping
  • ¼ teaspoon instant yeast
  • 1 teaspoons salt
  • 1 ½ cups water
Directions
  1. To measure the flour, spoon it lightly into a 1-cup measuring cup, then transfer to a large bowl. Repeat this process two more times until you’ve measured out 3 cups of flour.
  2. Add the yeast and salt and whisk to combine.
  3. Add the water to a small pot over medium heat. Check the temperature with a food thermometer, removing from heat once the water reaches 105 F to 120 F.
  4. Add the water to the flour mixture and stir.
  5. Cover with plastic wrap and let sit for 3 hours.
  6. While the dough is in the bowl, wet your hands and reach for the top end of the dough, lift it up and fold it over the dough towards you. Repeat this folding process three more times.
  7. Transfer the dough to a well-floured surface and sprinkle the dough with a tablespoon of flour. Repeat the folding technique about 10 more times on the board.
  8. Place the dough into a bowl with parchment paper, cover with a towel, and let sit for 30 minutes.
  9. Place a Dutch oven into a cold oven and set the temperature to 450 F.
  10. When the oven temperature reaches 450 F, carefully remove the Dutch oven and place the parchment paper and dough into the pot.
  11. Use a sharp knife or bread lame to score the top of the dough with a single slash or an X shape, about ½-inch deep. (This controls where the loaf opens up as it bakes.)
  12. Cover the pot and bake for 30 minutes.
  13. Remove the lid from the Dutch oven and bake for 10 more minutes.
  14. Let the bread cool on a rack for 15 minutes before slicing and serving.