I love this recipe because it requires minimal effort and delivers bakery-quality results. The long rise gives the dough deep flavor and a chewy texture, and baking it in a Dutch oven creates that signature crisp crust without any special equipment. It’s simple, forgiving, and makes me feel like a pro every time I pull it out of the oven.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups all-purpose flour
1 1/4 tsp salt
1/2 tsp instant yeast
1 1/2 cups warm water
Directions
I mix the flour, salt, and yeast together in a large bowl.
I pour in the warm water and stir until a shaggy dough forms and no dry flour remains.
I cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 12–18 hours. The dough will become bubbly and doubled in size.
I preheat the oven to 450°F and place my Dutch oven (with the lid on) inside to heat up.
I turn the dough out onto a floured surface and gently shape it into a round loaf.
When the Dutch oven is hot, I carefully place the dough inside, cover it with the lid, and bake for 30 minutes.
I remove the lid and continue baking for another 10–15 minutes until the crust is deeply golden.
I let the bread cool on a wire rack before slicing.
Servings and timing
This recipe makes 1 medium loaf, serving about 6–8 people. It takes about 15 minutes of active prep time and 12–18 hours of resting, plus around 45 minutes of baking.
Variations
I sometimes add chopped herbs, garlic, or shredded cheese to the dough for extra flavor.
For a nuttier taste, I use half whole wheat flour in place of all-purpose.
I top the dough with seeds (like sesame or flax) just before baking for added texture.
Storage/Reheating
I store the bread wrapped in a clean towel or paper bag at room temperature for up to 3 days. To reheat and revive the crust, I place slices in a toaster or warm the whole loaf in a 325°F oven for 10 minutes.
FAQs
Can I use active dry yeast instead of instant?
Yes, I use the same amount, but I dissolve it in the warm water first and let it sit for a few minutes before mixing it with the flour.
Why is my dough so sticky?
This dough is meant to be wet and sticky—that’s what gives it that open, airy crumb. I use floured hands or a bench scraper to help handle it.
Do I need a Dutch oven?
A Dutch oven works best for trapping steam and creating a crisp crust, but I’ve also used a heavy lidded pot or even a deep baking dish covered with foil.
Can I let it rise for less than 12 hours?
I’ve done shorter rises (8–10 hours) in a warmer kitchen, but the longer rest really helps develop flavor and texture. Overnight works best.
Can I freeze the bread?
Yes, I slice it and freeze the pieces in a sealed bag. When I want some, I toast slices straight from the freezer.
Conclusion
This Dutch Oven No-Knead Bread is the kind of recipe that proves baking doesn’t have to be complicated to be delicious. With just a few ingredients and a little patience, I can make a rustic, crusty loaf that feels like it came straight from an artisan bakery. Whether I’m serving it with soup, spreading it with butter, or enjoying it plain, it’s always worth the wait.
