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blue dutch oven with brown parchment paper with round loaf of bread on wooden cutting board
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5 from 3 votes

No Knead Dutch Oven Artisan Bread

Course Appetizer, bread, Snack
Cuisine American, French, Italian
Keyword 4 ingredients, artisan bread, dutch oven bread, no knead bread
Prep Time 5 minutes
Cook Time 45 minutes
Rising 8 hours
Total Time 8 hours 50 minutes
Servings 10
Calories 121kcal
Author Kathleen Phillips | GritsAndGouda.com
Cost $1

Equipment

  • Cast iron Dutch oven

Ingredients

  • 3 cups all-purpose flour (or Bread flour)
  • 1 1/2 teaspoons salt (or 1 3/4 teaspoons Kosher salt)
  • 1/2 teaspoon active dry or instant yeast
  • 1 1/2 cups tap water (somewhere between cold and hot-lukewarm)

Instructions

  • Combine flour, salt and yeast in a large bowl.
  • Add water and stir until all the flour is moistened. It will form a loose ball. No "need" (see what I did there-ha) to stir vigorously or for a long time.
  • Cover the bowl loosely with plastic wrap, then cover with a kitchen towel. Towel doesn't have to be damp unless you're skipping the plastic wrap. Let rise at room temperature for 12 to 24 hours if using active dry yeast. Let rise for 8 to 24 hours if using instant (RapidRise) yeast.
    Honestly, if you bake it a few hours earlier than these minimum suggested hours, as long as the dough has doubled in size, it will still be yummy, there just won't be as many large air bubbles. Large air bubbles help create the tantalizing texture you see in my pictures.
    See Note below for refrigerator rising times.
  • Preheat oven with Dutch oven and lid on the middle rack to 450F.
  • Remove plastic wrap and towel. Dough will rise AT LEAST to double in size.
  • With a silicone or rubber spatula, slowly scrape the dough directly onto a square sheet of parchment paper. You don't even have to touch the dough or sprinkle flour on the parchment. The less the dough is handled, the larger the air bubbles-which is what you want.
  • With pot holders, carefully remove the hot Dutch oven and place on the stovetop or my favorite heat-resistant silicone trivet. The pot and lid are HOT! Pick up the corners of the parchment and transfer the dough ball into the Dutch oven. With the spatula, push the parchment up against the sides of the pan away from the dough.
    Parchment: A smaller piece of parchment paper can be used than I used in the pictures or you can trim it if you like. I left it the size straight out of the box to save a step and make it easy peasy.
  • With potholders, place the lid on the pot and carefully place back on the middle rack in the oven. Bake at 450F for 30 minutes. Carefully remove the lid and bake uncovered for 15 minutes.
  • (Optional) I love to drizzle about 2 teaspoons of high quality olive oil and brush it over the top of the bread before baking it the additional 15 minutes. My favorite is Tuscan Herb flavored olive oil. The flavor it infuses in that short amount of time is fantastic. It also gives it a deeper golden brown crust.

Notes

Refrigerator rising and baking times: The dough for No Knead Dutch Oven Artisan Bread can be risen, covered with plastic wrap, in the the refrigerator 2 to 3 days before baking. It needs to rise at least double in size.
Increase first baking time to 35 minutes or if you have time, let it sit on the counter 30 minutes before scraping into the parchment paper to bake. 

Nutrition

Serving: 10g | Calories: 121kcal