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Baked loaf of bread in a Dutch oven

Quick No Knead Dutch Oven Bread

Make this artisan-style, Quick No-Knead Dutch Oven Bread in only 2-hours! It is moist and tender with a beautiful crunchy crust. No special equipment needed, just a bowl, a spoon and 5 minutes of mixing time.
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Prep Time: 5 minutes
Cook Time: 45 minutes
Additional Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 1 loaf
Calories: 134kcal
Author: Pat Nyswonger

Ingredients

  • 3 cups 360g all purpose flour, or bread flour
  • 1 packet (7g or 2 teaspoons) Quick Rise or RapidRise instant yeast
  • 1-½ teaspoons table salt 9 grams
  • 1-½ cups lukewarm water up to 100°F (338 grams)

Instructions

Make the Dough:

  • Fluff up the flour before measuring or weighing; then add the flour, yeast and salt to a mixing bowl and stir to combine.  Make a well in the center and pour in the water, stir and mix completely .  The dough will be soft and sticky.
  • Cover the bowl with an oil-sprayed plastic wrap and let stand in a warm spot at room temperature. Let rise for 1 hour.  (I like to set the covered bowl on top of the refrigerator).
  • After 40 minutes, place a 4 or 6-quart Dutch oven with lid in the oven and preheat to 450°F.
  • Sift a light dusting of flour on a large piece of parchment paper and set aside.
  • When the dough has rested for the 1 hour, turn it out onto a lightly flour-dusted work surface.  Use a bench scraper to turn and fold the dough 5 or 6 times to shape into a rough ball.  Dust lightly with flour.
  • Place the dough with the floured side down, in the center of the reserved sheet of parchment paper.  Dust the exposed top lightly with flour and cover with a fresh piece of plastic wrap.  Let the dough rest on the counter top for 15 minutes.  

Bake the Bread:

  • Carefully remove the Dutch oven from the oven, remove the lid. Remove the plastic wrap covering from the dough, and using the parchment paper as a sling, lift the dough and set it into the Dutch oven. Spray the top of the bread with some water (see notes) and score it with a sharp blade.
  • Replace the lid and transfer to the oven.
  • Bake for 30 minutes, then remove the lid from the Dutch one and bake the bread for an additional 15 minutes.
  • Transfer the hot Dutch oven to the work area and using the parchment paper, lift the bread out and place on a wire rack.  Let cool before slicing.

Notes

  • The protein content in all-purpose flour is generally about 10 percent.   Bread flour has a slightly higher protein of 12 percent and the water should be increased by 1/4 to 1/3 cup.  The dough should be sticky and soft.  
  • Yeast will have an expiration date on the package or container, use within the date limit.  
  • Keep yeast in the refrigerator.
  • Use lukewarm water, 100°F, hot water will kill the yeast.
  • If you spray the top of the bread dough with water before placing it in the oven, it will produce more steam and help the bread rise even higher.
  • Bread baked in a Dutch oven works because the Dutch oven holds the steam in and helps the bread rise better. This produces a lofty loaf with a crackling crust. Don't leave the lid on for the entire bake time. Remove the lid after the first 20 to 30 minutes so the crust does not get too thick.
  • To determine that the bread is cooked completely, tilt the bread on its side and thump the bottom.  It should sound hollow.  You can further check the temperature with an instant-read thermometer when done it will register 210°F when inserted in the top of the bread.

Video

Nutrition

Serving: 1 slice | Calories: 134kcal | Carbohydrates: 28g | Protein: 4g | Sodium: 304mg | Fiber: 1g