No knead bread made in a dutch oven is an easy recipe for homemade artisan bread! If you are like me and don’t like to do a lot of measuring or kneading, but love the smell and taste of homemade bread, this super simple no knead bread recipe is for you!
No knead bread, originally published in 2006 in the New York Times, is a game changer for those of us who love homemade bread, but don’t want to put in the effort to make it. With this simple recipe, mix everything together and let it rest. Time will do all the work for you.
MAKING THE DOUGH
This basic bread recipe is just water, flour, yeast, and salt. Nothing fancy. You do however need to plan ahead, because the dough has to rest for at least 12 hours.
In a large bowl mix together some flour, yeast, and salt. Next, add some warm water and mix it together. As soon as the ingredients come together into a sticky dough, you’re done.
Artzy Foodie Tip: Add some chopped fresh herbs to the dough for additional flavor
Cover and let rest for at least 12 hours and up to 24 hours. The resting time allows the gluten strands to form so that kneading the dough is not necessary.
After the dough has rested, it will have doubled in size and formed bubbles.
On a piece of parchment paper dusted with flour, fold your dough over a couple of times and form a ball. Cover the dough and let it rest another 30 minutes while a dutch oven warms in the oven.
BAKING THE BREAD
When the dutch oven gets up to temperature, add the parchment paper with the bread dough, cover with the lid, and bake for 30 minutes. Remove the lid and bake another 15-20 minutes to brown the crust.
This recipe creates the perfect loaf of bread! It has a crispy crust with a range of colors from dark to golden to light. The interior has air pockets and a slightly moist, elastic texture that springs back when you press your finger into it.
Enjoy!
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No Knead Bread
Ingredients
- 3 cups flour plus more for dusting
- 2 tsp salt
- 1 package dry active yeast
- 2 Tbsp chopped fresh rosemary optional
- 1 1/2 cups warm water 110-115 degrees
Instructions
- In a large bowl, combine the flour, salt, yeast, and rosemary
- Pour in the warm water and mix until the mixture becomes a wet and sticky dough
- Cover with a kitchen towel and let the dough rest for 12-24 hours
- Place a covered dutch oven on the center rack of your oven and preheat to 450 degrees
- Transfer the dough to a floured piece of parchment paper
- Sprinkle the dough with some flour, fold it over once or twice, and shape it into a ball
- Cover with a kitchen towel and let it rest for 30 minutes while the oven is preheating
- Remove the dutch oven from the oven (remember it is hot), uncover it and put the parchment paper with the dough in the dutch oven, put the lid back on the dutch oven, and put in the oven for 30 minutes
- Remove the lid and bake another 15 minutes
- Remove the bread from the dutch oven and place on a cooling rack
