No-knead bread is extra crispy on the outside and bubbly on the inside. With very little effort, you’ll get an amazing outcome each and every time.
No-knead bread is a staple that we make on a weekly basis. Whether we pair it with soups or make fresh sandwiches with it, we find it so easy to make that we rarely buy packed bread anymore.
Dutch Oven No-Knead Bread has been highly requested by so many of you. So here we are, answering your call!
The difference between knead bread and no-knead bread is pretty straightforward — one requires you to do the kneading and the other doesn’t. There has been much debate about whether or not bread can be made by skipping this essential step. But, through the powers of the dutch oven, it’s hard to argue that it can’t be done! It works every single time!
How to Make No-Knead Bread
- Mix the dry ingredients together and add water. Stir until you form a sticky ball.
- Cover and let it set for 24 to 48 hours.
- Flour your hands and press down on the dough ball. Reform the dough into a ball shape. Let it rise on a parchment paper.
- Preheat your dutch oven. Move the bread dough with parchment paper inside.
- Bake in a dutch oven covered for the first 30 minutes and for 15 minutes without a lid.
- Remove the bread from the dutch oven and let it cool on a wire rack. Serve and enjoy!
If you are looking for a great Dutch oven, I have two favorites. I use the Cravings or Staub. Le Creuset is a great option too.
Dutch Oven Alternatives
If you don’t have a dutch oven, use our other no-knead bread recipe. This is the method that I used for over 10 years and it works amazingly.
Basically you need two baking sheets, one with bread on it and a second one with water. On a bottom rack, you place water, it creates a steam bath for the bread to rise on a middle rack. The result is very similar and just as good!
No Knead Bread Rising
No-Knead Bread needs 12-48 hours to rise. This slow rising method allows the bread to create the extra airy bubbles in the bread. After shaping the dough into a loaf, you want to give the dough 30 to 60 minutes of rising time.
Troubleshooting – Bread Too Dense
There are several different reasons why your bread came out dense. Here’s a couple pitfalls and how to avoid them:
- Adding too much flour. This recipe calls for strict measurements when baking.
- Using improper flour. Try using flour with higher protein content to get the best texture. A couple of my favorites include King Arthur or Bobs’ Red Mill. Any Canadian brand will typically fit the bill.
- Using old yeast. This common mistake happens to the best of us. Over time, active yeast deactivates and loses its ability to make your bread rise and fluff.
- Ending the fermenting process too early. No-knead bread saves you from a lot of arm work, but it still requires a good chunk of time to set. Ending the fermenting process too early will likely cause you to get dense bread. 12 hours or more is the sweet spot for a light and fluffy texture.
- Not allowing the bread to rise in a warm place. After you form your loaves, it is essential that you let your bread rise in a warm place.
Other No-Knead Treats
- No-Knead Easy Cinnamon Rolls – Easy cinnamon rolls are made with no-need-to-knead dough. They are ultra-fluffy and perfectly sweet.
- No-Knead Buns – These are incredible and so perfect for your next burger party.
- No-Knead Baguette – Crunchy, chewy and so good for your new cheese platter.
Recipe
Instructions
- Combine the dry ingredients together.
- Add in the wet ingredients and stir to combine everything together until the dry ingredients are no longer visible.
- Cover the dough using a plastic wrap and allow for the dough to sit for at least 12 hours.
- Flour a working surface and shape the dough into a bread shape. Sprinkle the parchment paper with flour and place the dough on it. Cover it using a towel and allow it to rise.
- Preheat the oven to 425 °F, with the dutch oven inside. Place the bread dough inside of the dutch oven together with parchment paper. Bake it for 30 minutes with the lid on.
- Remove the lid and bake the bread for another 15 minutes. Leave the bread on a wire rack to cool down before cutting into it.
Great recipe! I do understand what you mean now by using good flour LOL I used all purpose white flour and it didn’t give me that “oomph” i’ll be on the lookout for some bread flour but overall incredible recipe. And very well instructed video
Alla, this is such a sweet comment. Thank you for sharing your feedback. It really means a lot to us!
Can I use instant quick rise yeast for this bread?
Hey Natasha, yes, you can. The recipe is pretty forgiving. Hard to mess it up.
Do you cook on the stove top like Bessemer or in the oven
If in the oven what temp please ? Thanks
Hey Ali, all the steps are in the recipe card with step by step photos. Also, you can see the video with all the tips.
I love this recipe and have been making it for 8 months. Thank you Natalya for a fantastic recipe. Can this be doubled and then baked in 2 Dutch ovens?
Hey Kristal, yes, you can double it. I actually make the baking sheet version and typically go for two loaves because they go so quickly.
Thank you, that’s what I was thinking but making one large round loaf. Would I add time or keep the same.
Yes, you would need to add more baking time. Also, I would recommend splitting the dough, it will bake more evenly.
After mixing all the ingredients and setting aside for 12 hours, do you keep it in the refrigerator or out?
It would need to stay at a room temperature.
Oh my, 3 1/2 hrs later my dough has already risen to the top of my large bowl.
Hey Shelly, maybe you need a larger bowl, the dough has a nice texture when you allow it to sit overnight.
Where can I buy a Dutch oven like yours
It is from Target. Not sure if you saw the video, it might be useful. Enjoy!
This is a perfect recipe. I love the simplicity and it has been perfect every time.
Laura, I am so happy that you loved it! Thanks for sharing!
Great recipe - it turned out wonderful!
Melissa, I am so happy it turned out great for you!
Wow! I didn't realize how easy it was to make bread. Everyone has been making it during self quarantine but I thought it would be really hard until now.
Trang, yes, it's so good and so easy!
Hi... do you know how to convert your Dutch Oven No Knead bread fro yeast to sourdough starter? Thanks, Patty
Hey Patty, I don't have enough experience with sourdough starters. I feel like I will have a project now on my hands because I want to figure it out. 🙂
Hi! How many qt. Is the Dutch oven?
Mine is 5qt. I wouldn't recommend going any smaller.
Awesome, thank you!
Hi Natalya! Thanks x the wonderful recipe. What will be the baking tmp & timing if you don't have dutch oven? Thank you x the reply and good luck with other recipes😀
Hey Tamara, thank you so much! Here is the recipe for you if you don't have a dutch oven. https://momsdish.com/recipe/1…