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No-Knead Dutch Oven Bread

No-knead Dutch oven bread with a deeply golden, crisp crust and a soft, airy interior with irregular holes. A long room-temperature rise and simple fold-and-shape method create artisan-style bread without kneading.
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Prep Time 20 minutes
Cook Time 42 minutes
rise + rest (hours) 13 minutes
Total Time 1 hour 15 minutes
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 3 cup all-purpose flour
  • 1.5 tsp kosher salt
  • 0.5 tsp instant yeast
  • 1.5 cup warm water, about 105°F
  • 1 tsp honey
  • 1 tbsp olive oil, optional
  • 2 tbsp all-purpose flour, for shaping

Equipment

  • 1 Dutch oven

Method
 

Mix the dough
  1. Combine the flour, salt, and instant yeast in a large mixing bowl.
  2. Stir the honey into the warm water until dissolved.
  3. Pour the water into the dry ingredients and stir with a wooden spoon until a sticky, shaggy dough forms.
First rise (no kneading)
  1. Cover the bowl tightly and let the dough rise at room temperature for 12–18 hours, until doubled and covered with bubbles.
Shape and rest
  1. Turn the dough onto a lightly floured surface and gently fold the edges toward the center several times without kneading.
  2. Shape the dough loosely into a round loaf and place it seam-side down on parchment paper.
  3. Cover and let the dough rest for 30–45 minutes.
Bake in the Dutch oven
  1. Preheat the oven to 450°F with a 5–6 quart Dutch oven and lid inside for at least 30 minutes.
  2. Score the top of the dough with one deep slash.
  3. Carefully lower the dough and parchment into the hot Dutch oven, then cover and bake for 30 minutes.
  4. Remove the lid and bake for another 12–15 minutes until the crust is deeply golden and crisp.
Cool
  1. Transfer the bread to a wire rack and cool for at least 45 minutes before slicing.

Notes

Pro tip: use instant yeast and make sure the water is about 105°F so the dough rises reliably during the long rest. Store bread in a paper bag at room temperature for 2 days, or refrigerate up to 4 days; freeze up to 2 months for best texture. For a dietary swap, substitute up to half the all-purpose flour with whole wheat flour for a nuttier flavor while keeping the same hydration.