How to Make No Knead Dutch Oven Bread

How to Make No Knead Dutch Oven Bread

This no knead crusty bread is super simple — great for beginner bakers!

At 80% hydration it's an easy dough to handle with a moderately open crumb — perfect for sandwiches!

Here are the four ingredients you need to make this bread recipe

Fill in some text

flour | water| salt | yeast

Mix flour, salt, and instant yeast together in a large mixing bowl.

Add cool water and mix until a sticky messy dough forms.

Cover and rest at room temperature 18-24 hours.

You can also refrigerate it for up to 5 days before shaping!

Turn the dough out onto a floured countertop. Dust lightly with flour, then tuck the edges up and flip it over so the smooth side is facing up.

Transfer to a crumpled and flattened sheet of parchment paper. Dust with flour and cover with a towel to rest while the Dutch oven preheats.

Score the top of the loaf with one big slash and any decorative cuts. This helps control how steam escapes while it bakes.

Transfer the loaf to the preheated Dutch oven. Bake it for 30 minutes covered (no peeking!).

Uncover and bake for 10-15 minutes more. This gives the crust a darker brown color.

Let cool completely before slicing!

Swipe up for the full no knead bread recipe and even more tips!