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Golden crusty artisan bread baked in a black Dutch oven with an airy sliced crumb

No Knead Dutch Oven Bread

Stir together flour, yeast, salt, and water for a sticky no-knead dough, then bake it in a preheated covered Dutch oven for a crisp artisan crust.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 3 hours 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

Bread Dough
  • 3 cups all-purpose flour 360 grams, plus more for shaping
  • 1 1/2 teaspoons instant yeast
  • 1 1/2 teaspoons fine salt
  • 1 1/2 cups warm water 360 grams, approximately 95°F to 105°F

Equipment

  • 5- to 6-quart Dutch oven with oven-safe lid rated for 450°F
  • Large mixing bowl
  • parchment paper rated for high heat
  • Wire cooling rack

Method
 

Instructions
  1. Whisk the flour, instant yeast, and salt in a large bowl. Add the warm water and stir until no dry flour remains. The dough should look shaggy and very sticky.
    Bubbly risen no knead bread dough with flour yeast salt parchment and a Dutch oven
  2. Cover the bowl and let the dough rise in a draft-free place for 2 to 3 hours, until expanded and bubbly.
  3. Place the Dutch oven and its oven-safe lid in the oven. Preheat to 450°F for at least 30 minutes. Confirm that the pot, handles, and lid knob are rated for this temperature.
  4. Scrape the dough onto lightly floured high-heat parchment. Use a bench scraper, damp hands, or the parchment edges to tuck the dough into a loose round. Handle it as little as possible and score the top once.
  5. Using dry heavy oven mitts, remove the hot lid. Lower the dough and parchment carefully into the Dutch oven. Cover and bake for 30 minutes.
  6. Remove the lid carefully, keeping away from the steam. Bake uncovered for 10 to 15 minutes, until the crust is deeply golden and the center is approximately 205°F to 210°F.
  7. Lift the loaf onto a wire rack and cool for at least 1 hour before slicing so the crumb can set.

Notes

  • The dough should remain sticky; do not add enough flour to make it firm.
  • A 5- to 6-quart Dutch oven gives the loaf room to expand.
  • Use dry oven mitts and treat the pot, lid, handles, and knob as extremely hot.
  • Cool the loaf for at least 1 hour before slicing.