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How to Make No Knead Bread Dutch Oven | Easy 4-Ingredient Recipe

Create bakery-quality artisan bread at home using just 4 simple ingredients and your Dutch oven! This No Knead Bread Dutch Oven recipe eliminates kneading and complex techniques, producing a golden, crusty loaf with soft, airy crumb and deep flavor through long fermentation.
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Prep Time 5 minutes
Cook Time 50 minutes
Servings: 1 loaf (8–10 slices)
Course: Bread
Cuisine: Artisan Baking
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour plus extra for shaping
  • 2 teaspoons sea salt reduce to 1 teaspoon for milder flavor
  • 1 –2 teaspoons active dry yeast
  • 1½ cups warm water 110–115°F
  • Optional: Substitute 1 cup flour with whole wheat or add herbs, seeds, or honey for custom flavor.

Method
 

  1. Mix Dry Ingredients: In a large mixing bowl, whisk flour, yeast, and sea salt until evenly distributed.
  2. Add Warm Water: Pour in warm water and stir with a wooden spoon until a shaggy, sticky dough forms. Do not add extra flour.
  3. First Rise (Fermentation): Cover tightly with plastic wrap and let rise for 8–24 hours in a warm spot (70–75°F) until bubbly and doubled in size.
  4. Preheat Oven & Dutch Oven: Preheat oven to 450°F with Dutch oven (with lid) inside for 30 minutes.
  5. Shape Dough: Turn dough onto floured parchment paper, shape gently into a round ball, and cover. Rest for 15–30 minutes.
  6. Bake Covered: Carefully place dough (with parchment) into the hot Dutch oven. Cover and bake 45 minutes.
  7. Bake Uncovered: Remove lid and bake another 10–15 minutes until golden brown and crisp.
  8. Cool & Serve: Remove loaf and cool on a wire rack for at least 10 minutes before slicing.

Notes

For best results, use fresh yeast and ensure your water temperature is between 110–115°F. Allow full fermentation for deeper flavor. To store, keep bread wrapped in a towel for up to 3 days or freeze slices up to 3 months. Reheat in a 350°F oven for 5 minutes to refresh crust.