Easy Dutch Oven No Knead Artisan Bread
Published on January 24, 2025 by Jennifer

Easy Dutch Oven No Knead Artisan Bread
Craving the warm, crispy crust and soft, airy crumb of fresh artisan bread? This Easy Dutch Oven No-Knead Artisan Bread is your answer! With minimal effort and just a few simple ingredients, you can enjoy a homemade loaf that's both delicious and impressive. The dough is left to rise for 12 hours, developing incredible flavor and texture without any kneading required. The Dutch oven creates the perfect environment for the dough to bake, resulting in a golden, crusty exterior and a tender, chewy interior. Whether served with a hearty soup, turned into sandwiches, or simply enjoyed with butter, this no-knead artisan bread will quickly become a kitchen favorite!
Ingredients
- 3 Cups Bread Flour , Can use All Purpose Flour
- 2 tsp Kosher Salt
- 1/2 tsp Dry Yeast
- 1.5 Cups Lukewarm Water
Instructions
- Preheat your oven: Preheat your oven to 450°F (230°C). Place your Dutch oven (with its lid) inside the oven while it’s heating up. This will ensure that the Dutch oven is hot enough to create that perfect crust when baking.
- Sift the first 2 cups of flour: Start by sifting 2 cups of flour into a bowl to remove any lumps and aerate the flour.
- Next, Add salt and yeast to the last cup of flour: Sift this flour, salt, and yeast mixture into the bowl with the other 2 cups of sifted flour, combining them.
- Then Add lukewarm water: Gradually pour in the lukewarm water (around 1 1/2 cups) while stirring, until a sticky dough forms.
- Next, Cover the dough: Once you've mixed the dough and it’s come together, cover the bowl with a clean kitchen towel or plastic wrap. This will help trap moisture and keep the dough from drying out.
- Let it rest: Allow the dough to rest in a warm spot for 12 hours. During this time, it will rise and develop flavor. Don’t worry if it’s a bit sticky—it’s perfectly normal for no-knead bread!
- Shape the dough: After the dough has rested for 12 hours, lightly flour your hands and a clean surface. Gently shape the dough into a round loaf. You don’t need to knead it—just fold it over a few times to form a rough ball.
- Add parchment paper: After the dough rests, Remove the Dutch Oven and line your Dutch oven with parchment paper. This will make it much easier to remove the bread later
- Transfer to the Dutch oven: Once the oven and Dutch oven are preheated, carefully remove the hot Dutch oven (using oven mitts, of course) from the oven. Place the shaped dough inside.
- Cover and bake: Put the lid on the Dutch oven and bake the bread for about 30 minutes. After that, remove the lid and bake for an additional 7 -10 minutes, until the bread has a golden-brown crust.
- Cool: Let the bread cool for 5 minutes on a rack before slicing.
Equipment
- 1 Dutch Oven Pot Or Cast Iron
- 1 Medium Size Mixing Bowl
- 1 Large Mixing Spoon
- 1 Sifter
- 1 Parchment Paper
- 1 Tea Towel and Platic Wrap, This is to cover the dough when resting
Notes
Now you have a delicious, crusty no-knead artisan loaf! Let me know how it goes or if you need any more tips.
This dough can sit longer up to 24 hours.
G Woods
Your Recipe looks so easy for a novice to try for the first time. That’s what people would like to see more of. I’m sure thanks for sharing.