This is the easiest homemade bread recipe you will ever make! This No Knead Bread always comes out with a perfectly golden crust and a soft and fluffy inside. All you need is a few ingredients, time to proof, and you’ll be baking delicious artisan bread in your Dutch Oven.

If you want your kitchen to smell like a cozy French bakery, you must try making this No Knead Bread! You don’t need to be a seasoned baker to create delicious bread at home. Whether you’re new to bread-baking or just looking for easy recipes to add to your weekly rotation, this recipe is a must-save.

Slice up this bread and serve it as a sandwich, make some toast, or turn it into a bread bowl. I’d love to hear in the comments your favorite way to enjoy this.

Ingredients for No Knead Bread:

• All Purpose Flour – You may assume that all flour is the same, but they’re not all created equal. King Arthur flour is the best (in my opinion) for baking. It has a consistent protein content of 11.7%, which provides reliable results in recipes, which is crucial for achieving the right texture in baked goods. Additionally, King Arthur flour is unbleached and non-bromated, meaning it’s free from certain chemical additives that are often used in other brands. I’m not sponsored by them (I wish lol), but I bring all this up because the quality of your flour is so important for bread baking.
• Kosher Salt – Any salt works for this recipe, but I prefer the flavor of kosher salt over table salt as it has a slightly milder taste, which can enhance the overall flavor of baked goods without overpowering other ingredients.
• Active Dry Yeast – Yeast is a granular powder made up of millions of dehydrated single-celled organisms. Once hydrated, they eat the sugar or starch in a dough, producing the alcohol and carbon dioxide that gives the bread its airy rise and distinctly fermented flavor. Active dry yeast is highly perishable, so always check the expiration date before use.
• Warm Water – The temperature should be between 105-115 °F (40-46 °C) because yeast is easily damaged by liquids above 115°F (46°C).

Utensils:

• Food Scale – This is optional if you’re weighing the flour, but I highly recommend one! It’s more accurate than measuring cups.
• Large Bowl for proofing
• Parchment Paper
• Bread Scraper
• Serrated Bread Knife – Easily slice up the bread with a sharp serrated knife. Make sure to be careful when using it!
• 6 Quart-Dutch Oven – You can make so many delicious bread loaves in it! I use a Lodge Enameled Cast Iron Dutch Oven. It was an investment, but I know it will last me forever since they’re high quality and have great customer service. (not sponsored!)

What is proofing?

In bread baking, the word proofing most commonly refers to the rising dough undergoes before it’s baked. It’s called proofing because it proves your yeast is active and will rise after resting for some time. 

How to make No Knead Bread in a Dutch Oven:

1. Making the Dough: In a large bowl, whisk the flour, salt, and active dry yeast together until mixed. Add the warm water and stir with a wooden spoon or spatula until a chunky, thick dough forms. Make sure there’s no flour excess flour on the bottom. The dough will look scrappy, but trust the process.
2. Proof/Rise: Cover the mixing bowl with plastic wrap and let it rest overnight for 12-18 hours at room temperature. The dough should double or triple in size, depending on how warm your home is. If its cold where you live, you can let it proof in the oven with the light on.
3. Preheat: When you’re ready to bake, preheat the oven to 450 °F (230 °C), and stick the Dutch Oven (with the lid on) into the oven for about 20-30 minutes.
4. Dough Shaping: Gently scrape the dough out onto a well-floured surface. Lightly flour the top of the dough. Fold it on top of itself with the bread scraper by pulling the outer edges up and into the center a few times until the dough feels tighter and forms a round ball. Line the proofing bowl with parchment paper and carefully scoop the dough ball back into the bowl. Cover with plastic wrap while the oven heats up.
5. Baking: Carefully use oven mitts to remove the (very hot!) Dutch oven from the oven and take the lid off. Lift the parchment and dough together into the Dutch oven so the parchment lines the bottom of the hot pan. Quickly add 2 ice cubes into the Dutch oven underneath the parent paper (ensuring they do not touch the dough). Cover with the Dutch oven lid and bake for 30 minutes. Then carefully remove the lid and bake for 15 more minutes.
6. Serving: Remove from the oven and then carefully lift the edges of the parchment to transfer the bread to a cooling rack. Let it cool down completely before slicing and serving. Enjoy! 

More bread recipes and dishes to enjoy them with:

• Focaccia Bread – Make the best focaccia bread that’s perfectly crisp on the outside and soft and chewy on the inside. This easy recipe is perfect for both beginners and seasoned bread bakers!
• Vegan Broccoli Cheddar Soup – If you enjoy Panera Bread soup, then you’ll love this vegan Broccoli Cheddar Soup recipe! It’s comforting, easy to make, and sure to impress.
• Vegan Tomato Soup – Cozy up for dinner with a hot bowl of Vegan Tomato Soup and a grilled cheese sandwich on the side for dipping. It’s silky smooth, creamy, dairy-free, and made with a few ingredients you probably already have in your pantry.

Impress yourself and others with this No Knead Bread recipe. Whether you enjoy it fresh out of the oven, as a sandwich base, or toasted with your favorite spread, this bread is sure to become a household favorite. Happy baking, and enjoy the delightful aroma and taste of your homemade artisan bread!

No Knead Bread (Dutch Oven)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

• Author: Maria
• Total Time: 13 hours
• Yield: 1 loaf 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

The easiest bread you will ever make! This homemade bread recipe always comes out with a perfectly golden crust and is soft and fluffy on the inside. All you need is a few ingredients, some time to proof, and you’ll be baking artisan bread in your Dutch Oven.

---

Ingredients

Units USM Scale 1x2x3x

• 425 grams or 3 cups All Purpose Flour
• 2 teaspoons Kosher Salt
• 1/2 teaspoon Active Dry Yeast
• 1 1/2 cups Warm Water (105-115 °F or 40-46 °C)

Utensils:

• 6 Quart Dutch Oven
• Food Scale (optional if weighing the flour)
• Large Bowl for proofing
• Parchment Paper
• Bread Scraper
• Serrated Bread Knife

Cook Mode Prevent your screen from going dark

---

Instructions

1. Dough: In a large bowl, whisk the flour, salt, and active dry yeast together until mixed. Add the warm water and stir with a wooden spoon or spatula until a chunky, thick dough forms. Make sure there’s no flour excess flour on the bottom. The dough will look scrappy, but trust the process.
2. Rise: Cover the mixing bowl with plastic wrap and let it rest overnight for 12-18 hours at room temperature.
3. Preheat: When you’re ready to bake, preheat the oven to 450 °F (230 °C), and stick the Dutch oven (with the lid on) into the oven for about 20-30 minutes.
4. Dough Shaping: Gently scrape the dough out onto a well-floured surface. Lightly flour the top of the dough. Fold it on top of itself with the bread scraper by pulling the outer edges up and into the center a few times until the dough feels tighter and forms a round ball. Line the proofing bowl with parchment paper and carefully scoop the dough ball back into the bowl. Cover with plastic wrap while the oven heats up.
5. Baking: Careful it’s very hot! Use oven mitts to take the Dutch oven out the oven and remove the lid. Lift the parchment and dough together into the Dutch oven so the parchment lines the bottom of the hot pan. Quickly add 2 ice cubes into the Dutch oven underneath the parent paper (ensuring they do not touch the dough). Cover with the lid and bake for 30 minutes. Then carefully remove the lid and bake for 15 minutes more.
6. Serving: Remove from the oven and then carefully lift the edges of the parchment to transfer the bread to a cooling rack. Let it cool down completely before slicing and serving. Enjoy! 

• Prep Time: 15 minutes
• Rest Time: 12 hours
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking

⭐️ RATE THE RECIPE ⭐️ and share any suggestions or feedback in the comments below. Have questions? I will post your question and respond quickly. Your feedback is valuable because it helps me fine-tune the recipe to help others!