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How to Make No Knead Bread in a Dutch Oven - Simple 4-Ingredient Recipe

This foolproof No Knead Bread Dutch Oven recipe creates bakery-quality artisan bread using just four simple ingredients. With minimal effort and maximum flavor, this recipe uses time and steam to achieve a perfectly crisp crust and soft, airy crumb — no kneading required!
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 1 loaf (8 slices)
Course: Bread
Cuisine: Artisan Baking
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour plus extra for shaping
  • 2 teaspoons sea salt or 1 teaspoon for lower sodium
  • 1 teaspoon active dry yeast
  • 1½ cups warm water 110-115°F
  • Optional Additions: Replace 1 cup flour with whole wheat add 1 tbsp honey for sweetness, or include herbs like rosemary or thyme.

Method
 

  1. Mix the Dough: In a large bowl, whisk flour, salt, and yeast. Add warm water and stir until a shaggy, sticky dough forms.
  2. First Rise: Cover bowl tightly with plastic wrap and let rest at room temperature for 8–18 hours. The dough should double in size and become bubbly.
  3. Preheat the Dutch Oven: Place your Dutch oven (with lid) inside the oven and preheat to 450°F for 30 minutes.
  4. Shape the Dough: Turn dough onto floured parchment paper, shape gently into a round ball, and let rest 30 minutes covered.
  5. Bake: Carefully transfer dough with parchment into the hot Dutch oven. Cover and bake for 45 minutes. Remove lid and bake another 10–15 minutes until golden brown and crusty.
  6. Cool & Serve: Transfer bread to a wire rack and cool at least 30 minutes before slicing. Enjoy your artisan bread warm with butter, soups, or spreads.

Notes

Avoid using water hotter than 115°F — it can kill the yeast. The longer the fermentation (up to 18 hours), the deeper the flavor. Store cooled bread in a towel at room temperature for 2–3 days or freeze slices up to 3 months. Reheat at 350°F for 5 minutes to restore crispness.