No Knead Bread Dutch Oven

How To Make No Knead Bread

Like I said above, if you’ve been dying to make bread from scratch, THIS is your recipe! It looks like a beautiful loaf of artisan bread from a high-end bakery, but takes minimal time, effort and ingredients!

Seriously, this No Knead Dutch Oven Bread couldn’t be any simpler. It’s made with 4 ingredients and takes only 5 minutes of active prep time! There is no kneading, no waiting for the perfect rise , and no exhaustive list of instructions to follow.

Quick No Knead Dutch Oven Bread

Categories Breads

Are you out of bread, trapped at home and cant get to the grocery store? Weve got you covered with this Quick No-Knead Dutch Oven Bread! You will be rewarded with a beautiful, crusty loaf of fluffy artisan-style bread right from your oven!

Why spend the money on a loaf of bakery artisan bread when you can make artisan-style Dutch oven bread yourself in just two hours. Youll be rewarded with some delicious handmade bread that will fill the house with the scent of great grandmothers kitchen. Serve it up with a smear of butter or a drizzle of garlic butter sauce.

Yes, just two hours! It is astonishing how easy it is to make this quick no-knead Dutch oven bread. You do not need a bread machine, mixer with a dough hook or any special equipment. The only equipment you need to make this 2-hour bread is:

If you happen to have some parchment paper then great, but if you dont, then no worries. You can make this fast and easy bread without parchment as well.

So What Is It With Hot Water

Dutch oven recipes require long proofing of up to 8 to 48 hours but this method is a fast bread recipe that is why hot water is required to activate a quick rise in the dough. You dont need to boil the water if you use the hot water from your tap. The recommended water temperature should be about 125-130° F. That is what I always use whenever I make this recipe. Dont worry the yeast will be okay as long as the recipe is followed.

If youd like to use the original overnight method, simply switch to warm water and let the dough rest in a warm place overnight for 8 to 24 hours

Often time, when I bake Dutch Oven bread especially when its still fresh. I just tear off a chunk and eat it as is. However, you can dip this bread in Olive Oil, Sauce and its also a great accompaniment to a hot bowl of soup.

So here is my technique for making a flavorful artisan kind of bread at home using a no-knead baking method. Enjoy!

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How Make This Easy No Knead Bread

Turn on your food scale and set it to the grams mode. Next, place your large bowl on top of the scale, give it a few seconds to level out. Then click the tare button to zero it out.

Add 450 grams of all-purpose flour, 3 grams of instant dry yeast, and 6 grams of salt to the bowl. Whisk all the dry ingredients together and form a well in the middle of the bowl . Pour 375 grams of water into the well, then combine with a rubber spatula. Mix until theres no more flour on the bottom, and a wet dough will form.

Using the spatula, scrape the excess flour and dough on the sides of the bowl down. Tip: A glass bowl makes it easier to spot the excess flour on the bottom.

How to proof bread:

Cover with a towel, and let it proof overnight for 12-18 hours.

After proofing, get a clean surface and dust about 2-3 tablespoons of flour all over the surface. Using a rubber spatula, scrape the dough out of the bowl onto the floured surface. Dust some flour on top of the dough.

Then using a pastry scraper or clean hands, gently fold the dough over itself 3-4 times.

Line a large bowl with parchment paper. Carefully scoop the bread dough into the parchment liner bowl. Let the dough proof for an additional 2 hours, which is the last time youll proof the bread.

After 1 and 30 minutes, set the oven to 450 F. Carefully place your 6 quart Dutch oven with the lid inside while it preheats. Allow it to heat up for 30 minutes.

Recipes to enjoy this bread with:

Why Do We Need To Score The Bread

The purpose of scoring is primarly to control the direction in which the bread will expand during oven spring

By scoring a bread,we are intentionally creating a weak spot on the surface of the loaf preventing the loaf from bursting at any other weak spots created during shaping.

Thus scoring the bread dough will help the bread to expand beautifully and helps the bread to not to crack open at undesirable spots.

I actually love the rustic look of those unscored breads too

No Knead Dutch oven bread without proper scoring .

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What Youll Need To Make No Knead Bread

• Food Scale To make this recipe foolproof, you need a food scale. I wouldnt recommend it if I didnt think it was necessary. Food scales are always handy in the kitchen, especially when baking. Theyre more accurate than measuring cups and make cleaning up easier. I love this one, and it was $10! Nicewell Food Scale.
• 6 quart Dutch Oven This best bread is made in a Dutch oven. Theyre an investment, but its a kitchen staple that will last you forever. I highly recommend Lodge pans they are high quality and their customer service is unbeatable. I use this one specifically: Lodge 6 Quart Enameled Cast Iron Dutch Oven.

• Sharp Bread Knife Youll need a sharp serrated knife to cut the loaf properly. Make sure you use it with caution and dont accidentally cut one of your fingers. This is the best bread knife I have ever used: Mercer Culinary Millennia 10-Inch Wide Wavy Edge Bread Knife.

• Parchment Paper

Why Is My Bread Dense

Usually bread will be dense when there is too much flour. Keep in mind this dough will be sticky and shaggy, do not add any more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf. Also, do not over mix the dough in the beginning, there really is no kneading required.

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This Is The Easiest Bread You Will Ever Make You Only Need 4 Ingredients And Theres No Kneading Required

This no knead bread is the best beginner bread recipe! Its a budget-friendly recipe and easy to make since it only requires under 10 minutes of overall prep. With just a little patience, youll have delicious artisan bread in no time. Since youre not kneading the bread, it needs time to prove.

The inside is soft and airy, and the crust is beautifully golden and crunchy. Making your bread at home always tastes better than the store-bought kind. There is nothing better in this world than a freshly baked loaf, and it makes your whole kitchen smell like a bakery.

All you need is a Dutch oven, a food scale, and time to let it rise. With a food scale, this recipe is full-proof. I made this when I was a beginner in the kitchen, and I was pleasantly surprised at how easy it was. This recipe showed me how simple bread-making could be, and that its always a good idea to make.

A Tip For Shaping The Dough:

A bench scraper makes it really easy. Use a bench scraper to turn the edges of the dough up folding the dough 5 or 6 times to shape into a rough ball. Do not mash or overwork the dough as it will release the bubbles in the dough. You want to just turn the sides in toward the middle. Lift the dough with the scraper and place it upside down on the center of the flour-dusted parchment paper. If you dont have a bench scraper you can still do this with your hands.

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Troubleshooting Bread Too Dense

There are several different reasons why your bread came out dense. Heres 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.

Dutch Oven Bread Recipe

This dutch oven bread recipe is simply delicious. Sea Salt and Rosemary Bread baked in a dutch oven, no kneading required. So easy!

Making homemade bread used to terrify me. Im not the Worlds Best Baker by any means, and bread just always seemed like the ULTIMATE in baking. It takes time, it takes patience, and it seems like it takes a little bit of magic too. Sounds like something SO not for me

But this amazing Dutch Oven Bread recipe has changed my view of bread-making! No-knead bread in a dutch ovenTHAT sounds like something that IS for me. I gave it a whirl and it worked beautifully!

This Sea Salt and Rosemary bread turned out just perfect. The perfect flavor, the perfect texture, the perfect bread.

Baking bread in a dutch oven is the way to go if youre intimidated by homemade breads like I am. This easy bread recipe will make all that fear disappear, so you can have fresh, flavorful bread in your home without stress!

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Can You Freeze No Knead Bread Dough

Yes,You can also freeze the bread dough.

After the first proofing,wrap the dough ball in plastic wrap and place in a freezer-friendly container. Freeze for up to 3 months.

When ready to bake, allow the dough to come to room temperature for 2-3 hours on the counter, or thaw overnight in the refrigerator.

Then Shape the dough,and let it rise for the second time for upto 45 minutes.

And then transfer it onto the preheated dutch oven and bake at 450 F for 30 minutes with lid on.Then bake for another 10 minutes without the lid,to get that beautiful golden brown crackly crust.

Giving The Shape And Proofing

Cover a baking sheet with parchment paper.

You can either make 2 long loaves or 1 large round loaves.

To make 2 long loaves:

Place the dough on the lightly floured parchment paper and gently press with your hand to make almost a 4.7*8 inch rectangle. Then cut in half with a pastry scraper or a sharp knife.

Gently pressing to each half, form them into rectangles. Next, form each rectangle into a loaf fold one of the long sides to the middle. Then fold the other side over the folded one.

Next, seam the edges with your fingers and reverse the loaf.

Then sprinkle flour on top and loosely cover with plastic film and let it rise for 40 minutes.

To make a large round loaf:

Place the dough onto floured parchment paper. Flour your hands and fold the dough over itself a couple of times until you have a smooth dough. Then reverse the dough and tuck the edges towards the middle to make a smooth round dough.

If you want to make 2 round loaves, simply cut the dough in half after you remove from the bowl and then turn them into 2 balls.

Then cover the dough with plastic film, sprinkle flour on top so the plastic film doesnt stick and let it rise for almost 45 minutes.

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Do I Need To Preheat The Dutch Oven For Bread

Yes! While your dough is rising for the second time, you’ll need to place the Dutch oven in a cold oven. Preheat the oven to 470°F while the pot is inside. You want the Dutch oven incredibly hot when you add the dough, since the heat of the Dutch oven reacts with the wet dough to create the steam that’s essential for a good loaf of no-knead bread.

Baking Bread In A Dutch Oven

This no knead dutch oven bread recipe couldnt be easier. Im using my 4 1/2 Quart Dutch Oven for this recipe. All you need to make this rosemary bread is all purpose flour, water, yeast, sea salt, and fresh rosemary. Simple, fresh, delicious!

How to Make Rosemary Bread in a Dutch Oven:

Be sure to see the recipe card below for full ingredients & instructions!

Let the bread cool, slice, and serve! I love snacking on this rosemary bread, or serving it with soup or pasta.

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No Knead Bread Troubleshooting Tips:

• If your dough seems too fluid after the first rise, simply add 1/3 cup of flour to the top of the dough and mix it in, shaping the loaf into a round shape to rise again while the oven pre-heats.
• If your loaf falls or flattens during the second rise, simply re-shape before baking into as tight a ball as possible .
• Add 1 tablespoon of Vital Wheat Gluten to the dough with the flour to create a very voluminous dough that rises beautifully every single time and isn’t too dense.
• If the bottom crust of your bread burns or becomes too hard or tough, it’s likely that the bottom burner of your oven is too hot OR you’re using a pot that’s black on the inside . Try lowering your oven temperature by 25 degrees, using the convection setting, or using a different pot that’s light in colour on the inside.
• Use an oven thermometer to make sure your oven temperature is correct. If your oven runs hot, lower the temperature of your oven by 25 degrees to be sure you don’t burn the bread.

My Dutch Oven : Ikea Senior Casserole With Lid

I love my Dutch oven.I was a bit confused when i bought this two years before.But so far,I am so impressed by its performance and efficiency.

My main objective about having a Dutch oven was to make beautiful crusty no knead bread .This Dutch oven has enough height for the bread to rise and the lid works in such a way to create high steam inside the pot to make crusty breads.The knob on the lid is oven safe.

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How Can You Bake No Knead Crusty Bread Even If You Dont Have A Dutch Oven

If you dont have a Dutch oven with you, No Problem!You still can bake super crusty bread you can bake it on a regular baking sheet, following these steps:

Baking Tray

• Make the dough as directed, allow to rise first proofing .
• Shape the dough and place it on a baking sheet.
• Allow them to rise second time .If the weather is warm, the dough will rise in about 30 minutes or if it is cold,then it may require 40 minutes)
• When you preheat your oven,put a sheet pan on the bottom rack,to get nice and hot.
• To create steam inside the oven,
• When you put your bread in the oven, Add one cup of water to a shallow baking dish and set it on the lower rack of your oven. The water will create steam which will help keep the bread crusty on the outside as it bakes.or You can place an oven dish with hot water on the lowest rack of oven while baking.
• Using a spray bottle,spritz the sides of the oven with water a few times and close the door.Wait about 30 seconds and spritz the sides again.Wait another 30 seconds and do it one final time and then bake.
• Place the baking sheet with the bread dough on the middle oven rack and bake for about 25-30 minutes.

The result is a very delicious, crusty bread with soft and airy crumb!

Another thing i love about this method is that ,you can shape the dough any way you like. Slashing the top of the bread will help the bread to break open in a definite shape which make the bread more pretty.

No Knead Bread Ingredients

• instant yeast You want to ensure youre using instant yeast here since it doesnt need to proof separately, and can just be mixed into the dry ingredients Always check to ensure that your yeast is fresh before you start .
• warm water since were speeding up the rise time of this recipe, you want to use warm/hot water instead of room temperature water. This means that instead of rising for 8 to 24 hours, were only rising for 2 hours. You dont want your water to be hotter than 120°F else youll kill your yeast. Just test the heat before. If you dont have a food or candy thermometer, use touch. You dont ever want boiling water, you want water thats pretty warm to touch.
• flour I use all-purpose sifted flour for this recipe. If you have bread flour, go ahead. I know some people who use half whole wheat and half white and that also works.
• maple syrup, agave, or granulated sugar a little bit of sugar in the recipe feeds the yeast and helps with the rising process of the bread. It wont make it taste sweet.
• sea salt I use sea salt, and salt helps to boost/enhance flavour in this bread. If youre using table salt, youll want to cut back since it has finer granules and might be too much, probably to 1 teaspoon.
• olive oil this is optional, but I love adding 1 teaspoon of olive oil into my bread because it creates an extra beautiful crust, while helping with the moisture inside the bread. That means you can leave it out for a few days before it begins to get stale!

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