No-Knead Bread (Dutch Oven Method)
Crispy crust, airy crumb, almost zero effort.
Ingredients
- 3 cups (375g) all-purpose flour
- 1¼ tsp salt
- ¼ tsp instant yeast
- 1½ cups (360ml) warm water
Instructions
- Mix (5 minutes)
In a large bowl, stir together flour, salt, and yeast. Add warm water and mix until a shaggy, sticky dough forms. No kneading needed. - First Rise (12–18 hours)
Cover the bowl with plastic wrap or a towel. Let sit at room temperature until doubled and bubbly on top. - Shape (2 minutes)
Lightly flour a surface. Turn dough out (it will be sticky). Fold it over itself a few times and shape into a rough ball. - Second Rise (1–2 hours)
Place dough on parchment paper. Cover loosely and let rise until puffy. - Preheat Oven & Pot
Place a Dutch oven with lid inside the oven. Preheat to 450°F (230°C) for at least 30 minutes. - Bake
Carefully place dough (with parchment) into the hot Dutch oven.- Bake covered: 30 minutes
- Bake uncovered: 10–15 minutes (until deep golden brown)
- Cool
Let cool at least 30 minutes before slicing.
Tips
- For extra flavor, let it rise up to 24 hours.
- Add herbs, roasted garlic, olives, or shredded cheese for variations.
- No Dutch oven? Use a heavy oven-safe pot with a lid.
If you’d like, I can also give you a same-day (faster rise) version or a whole-wheat variation.
