Can I make this recipe without a Dutch oven?

You must use a Dutch oven for this recipe, a regular bread pan will not work. We recommend a 5 to 7 quart Dutch oven. The Dutch oven ensures a crispy, crusty outer surface and a soft interior

Can I make this Dutch oven bread without parchment paper?

You must use the parchment paper for this recipe, do not omit it or try to use wax paper or aluminum foil, it will not work.

Why do I need to bake the bread with the Dutch oven lid on?

The bread needs to bake in a closed, humid environment to keep the bread moist inside while achieving that artisanal crust on the outside. The lid traps the steam inside the Dutch oven for the first portion of the baking time, giving you the perfect bread texture!

Can I use a different kind of flour?

You can make this with bread flour if you have it on hand. You can also substitute up to one cup of the flour with whole wheat flour if desired. Do not use non-wheat flour like almond flour or coconut flour, those will not work with this recipe. I have not tested it with gluten-free baking mixes.

No Knead Dutch Oven Bread

Name: No Knead Dutch Oven Bread
Prep time: 5 min
Cook time: 40 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 2 cups warm water (105-110F); 1 tablespoon granulated sugar; 1 envelope (1/4 ounce) dry active yeast; 4 cups all-purpose flour; 1 tablespoon salt; olive oil for greasing the bowl

Description

No knead Dutch oven bread is a deceptively easy recipe for a crusty, artisan loaf of bread. The 5 simple ingredients mix up in just 5 minutes, there is no kneading to messy your hands, and only a short two hour rise time. Once you try this easy bread recipe you’ll be a convert!

Ingredients

Units Scale

2 cups warm water (105-110F)
1 tablespoon granulated sugar
1 envelope (1/4 ounce) dry active yeast
4 cups all-purpose flour
1 tablespoon salt
olive oil for greasing the bowl

Instructions

Combine warm water, sugar, and yeast in a small bowl and set aside for 5 minutes or until frothy. You want the water about 100 degrees, I recommend using a meat thermometer to check it if you aren’t sure if it is warm enough.
In a large mixing bowl combine flour and salt, stir to mix.
Add yeast mixture to flour mixture and stir to form the dough. (See note below)
Grease a separate large bowl and transfer the dough to the second bowl to rise. Turn the dough in the bowl to lightly coat with oil on all sides.
Cover the dough with a clean towel or paper towels and set in a warm place to rise for 2 hours, or until doubled in size.
Dust a large pice of parchment paper lightly with flour. Turn the dough out onto the paper and form into an oval. Cover and allow to sit at room temperature as the oven preheats.
Preheat oven to 470F with empty Dutch oven and lid inside as it preheats.
Once the oven is preheated, carefully remove the Dutch oven and lower the dough AND parchment paper into the Dutch oven. Cover carefully with hot lid.
Bake for 30 minutes covered, then remove lid and bake an additional 10-15 minutes or until bread is golden brown.
Remove from oven and cool on a wire rack for 30 minutes before slicing.

Notes

If the dough is too sticky to handle after mixing, add more flour 1 tablespoon at a time until less sticky. If the dough seems too dry, add water 1 tablespoon at a time until the dough comes together into a shaggy ball.

Prep Time: 5 minutes
Cook Time: 40 minutes
Category: bread
Method: baking
Cuisine: American

Nutrition

Serving Size:
Calories: 189
Sugar: 1.4 g
Sodium: 699 mg
Fat: 0.5 g
Carbohydrates: 39.7 g
Fiber: 1.5 g
Protein: 5.5 g
Cholesterol: 0 mg