This post may contain affiliate links, please review my disclosure policy.

I am so excited to share this incredible easy no knead dutch oven bread recipe with you today! I’ve tried countless versions of a no-knead dutch oven loaf in order to find something delicious, but most importantly EASY for weeknight dinners. A recipe that doesn’t require hours of prep and forethought and just a few basic ingredients (including all purpose flour – zero need for bread flour!). And I’ve. found it. I’ve officially found it in this crusty bread recipe.

I also think it’s important to share that we are a sourdough bread family. There is NOTHING we love more with a warm bowl of soup than a slice of crusty, sourdough dutch oven bread. After making this a few times, my husband declared that he likes this bread just as much as sourdough. Now. Slow your roll. Before you get too excited, I’m here to say that I’m still a good dutch oven sourdough loaf above all gal. You just cannot replicate the taste of sourdough. BUT. This recipe is a close second, with a crispy crust VERY similar to sourdough and a chewy, soft middle. And let’s not forget – WILDLY easier.

The wait is over! Let’s talk about the easiest and tastiest no knead dutch oven bread you’ll find out there.

NEEDED FOR ARTISAN NO KNEAD BREAD RECIPE:

All-Purpose Flour

Yeast (I use instant yeast, but active dry yeast or any you have on hand will work)

Warm Water

Salt (table salt works great and is what I use)

Sheet of parchment paper

Large Bowl

Dutch Oven

HOW TO MAKE NO KNEAD DUTCH OVEN BREAD:

1. Mix warm water, yeast, and salt in a large mixing bowl. Use a wooden spoon or whisk.

2. Stir in flour until dough-consistency forms.

I like to use a dough hook for this. Once doughy consistency forms, make sure it looks like the photo below. You do not want it to be too liquid-y or too flour-y. If you do not have enough flour, the dough may be too runny and you will need to add flour. Too much flour, you will have a very shaggy dough. If this is the case, simple add a small amount of water. All in all, this only takes about 5 minutes of prep time!

3. Cover and let dough rise for 2 – 3 hours (or until the dough has doubled in size).

I like to place the covered dough bowl on top of our oven with the oven light on high. This gives it a warm place to rise. The time changes for me based on the temperature in my house. I find that in the winter (especially in the morning), the dough may take 2 1/2 to 3 hours to double. But in warmer conditions, it will rise in 2.

4. Before forming your dough, place your dutch oven into a cold oven on the middle rack and heat oven 500 degrees. Leave the dutch oven in the oven for an additional 20 minutes after it comes to temp. This is an important step for getting a super crispy loaf, so don’t skip this!

5. Place dough onto a flour sprinkled piece of parchment paper.

6. Pick up dough and form into a ball of dough over your work surface. Careful not to handle your dough too much.

I like to fold the sides under each other to form a dough ball. It doesn’t have to be perfect.

7. Sprinkle top with a bit more flour. A light dusting.

8. Cut at least one 1/2″ deep slit into the top with something sharp to allow air to escape. I like to do this in a “t” to give those beautiful crispy edges to the top.

9. Turn oven temperature down to 450 degrees and carefully remove hot dutch oven from oven.

10. Sprinkle the bottom of the cast iron dutch oven with rice. This helps the bottom of your bread not to burn (trust me on this!)

11. Transfer parchment paper and dough to dutch oven to hot oven and bake at 450 for 35 minutes on middle oven rack.

12. Remove lid and bake an additional 5 – 10 minutes (or until nice and golden brown on top).

PREPARING YOUR DUTCH OVEN:

Heating your dutch oven before baking artisan bread is an important part of trapping steam and heat and and getting that beautiful texture and crispy crust.

This can be done a few different ways, but I like to put my cold dutch oven in and let it come to temperature along with the oven. Once oven has reached 500 degrees, allow it to heat an additional 20 minutes before lowering oven temp and adding bread dough to dutch oven.

This yummy no knead dutch oven bread takes very little effort and yields professional results. The entire process takes less than 3 hours and almost zero work. Again, I love sourdough as much as the next bread loving gal, but this recipe is truly so much easier with a crunchy crust that gives the same feeling. I promise, you and your family will love it!

Enjoy 🙂
Courtney