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No Knead Crusty Dutch Oven Bread

This Crusty Dutch Oven Bread requires no kneading and only 4 ingredients!
Prep Time5 minutes
Cook Time50 minutes
Rise Time16 hours
Total Time16 hours 55 minutes
Course: Breads
Cuisine: American
Keyword: {No Knead} Crusty Dutch Oven Bread, 4 ingredient bread, 4 ingredients, Crusty Bread, dutch oven, Dutch Oven Bread, yeast bread
Servings: 12 slices
Calories: 114kcal
Author: Michaela Kenkel

Ingredients

  • 3 cups all purpose flour
  • 1¾ teaspoon salt
  • ½ teaspoon active dry yeast
  • 1½ cups water at room temperature

Instructions

  • In a large mixing bowl, stir together the flour, salt, and yeast. Add the room-temperature water and mix with a rubber spatula until all of the flour is incorporated. The dough will be sticky and shaggy.
  • Cover the bowl with plastic wrap and let the dough rise on the counter at room temperature for 12 to 18 hours, until bubbly and risen.
  • When ready to bake, place a cast iron Dutch oven with its lid in the oven and preheat to 450°F. Make sure your Dutch oven is rated for this temperature and safe to preheat empty.
  • Generously flour your work surface and hands. Gently remove the dough from the bowl and shape it into a ball. There is no need to knead the dough.
  • Carefully remove the hot Dutch oven from the oven and take off the lid. Gently place the dough inside.
  • Cover with the lid and return the Dutch oven to the oven. Bake for 30 minutes.
  • Remove the lid and continue baking for another 15 to 20 minutes, or until the bread is golden brown and crusty.
  • Carefully remove the bread from the Dutch oven and transfer it to a wire rack. Allow it to cool before slicing and serving.

Notes

  • Plan ahead: This bread needs 12 to 18 hours to rise, making it a great overnight bread recipe.
  • Sticky dough is normal: Resist the urge to add extra flour. Flour your hands and work surface to make shaping easier.
  • Dutch oven size: A 5- to 6-quart Dutch oven works well. Make sure the pot and lid are rated for 450°F and suitable for empty preheating.
  • Check for doneness: The bread should have a deep golden crust. The center should register approximately 200–210°F on an instant-read thermometer.
  • Storage: Store completely cooled bread at room temperature for 1 to 2 days or freeze for up to 3 months.
Recipe adapted from Jo Cooks.

Nutrition

Serving: 1slice | Calories: 114kcal | Carbohydrates: 24g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 341mg | Potassium: 35mg | Fiber: 1g | Sugar: 0.1g | Calcium: 6mg | Iron: 1mg