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Round crusty no-knead bread loaf with a deep golden blistered crust on a wooden board, two slices cut to show the open, chewy crumb, bread knife beside

No-Knead Dutch Oven Bread

Same-day no-knead bread with just flour, water, yeast and salt, baked in a Dutch oven for a crackly golden crust and a soft, chewy crumb.
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Prep Time 10 minutes
Cook Time 45 minutes
Rising and Cooling 3 hours 30 minutes
Total Time 4 hours 25 minutes
Servings: 12 slices
Course: Bread
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 4 cups all-purpose flour about 500 g, spooned and leveled, plus extra for shaping
  • 2 cups warm water 480 ml, about 110°F / 43°C
  • 2 1/2 tsp instant or active dry yeast one 1/4-oz (7 g) packet
  • 2 tsp fine salt or 1 tbsp Diamond Crystal kosher salt

Method
 

  1. In a large bowl, stir together the flour, yeast and salt. Add the warm water and mix until no dry flour remains. The dough will be wet, shaggy and sticky.
  2. Cover with a kitchen towel and let rise in a warm spot for about 2 hours, until at least doubled, bubbly and jiggly.
  3. Turn the dough out onto a well-floured surface and fold it over itself 4 or 5 times, then tuck the edges under to form a round ball. Place it seam side down on a sheet of parchment paper.
  4. Cover loosely and let rest 30 minutes. Meanwhile, place a 5- to 7-quart Dutch oven with its lid in the oven and preheat to 450°F (230°C).
  5. Carefully remove the hot pot, lower the dough into it on the parchment, cover and bake for 30 minutes.
  6. Remove the lid and bake 15 minutes more, until deep golden brown and the center reads about 205 to 210°F (96 to 99°C).
  7. Lift the loaf out and cool on a wire rack for 1 hour before slicing.

Notes

Salt: the original recipe calls for 1 to 2 tablespoons of salt; 2 teaspoons of fine salt (or 1 tablespoon Diamond Crystal kosher) seasons 500 g of flour well. Adjust to taste next time.
Make ahead: after mixing, the dough can rise in the refrigerator overnight, up to 12 hours. Let it sit at room temperature about 1 hour before shaping.
No Dutch oven: bake on a preheated baking sheet or pizza stone with a pan of hot water on the rack below for steam.
Flour swaps: bread flour works in the same amounts; replace up to 1 1/2 cups with whole wheat flour and add 2 to 3 tbsp water.
Storage: keep cut side down on a board or in a paper bag up to 2 days, or slice and freeze.
Nutrition is an estimate based on standard ingredient values, not a laboratory analysis.