This Dutch Oven No Knead Bread is the perfect way to make a delicious, crusty artisan loaf in the comfort of your own home! Best of all? It takes only FIVE MINUTES of prep, and you don’t have to ever touch the sticky dough with your hands! With a short, two-hour total rise time, you can make this for dinner tonight.
I’m a good cook. I mean, I’m allowed to brag about that… I’ve built a career out of it with this website. But until now, I’ve had the HARDEST time making a good homemade bread.
Am I alone in this? Homemade bread has always eluded me and been a real challenge. My homemade breads have always been too flat, too dry, too hard, too annoying and sticky to work with, etc.
UNTIL NOW.
YOU GUYS. I finally cracked the code for homemade bread that isn’t a hassle and is so amazingly delicious, moist, with fluffy holes, and with the perfect crusty crust!
You can use all-purpose flour – no need for fancy bread flour!
This is the only no knead bread recipe you’ll need, and it’s great for beginner bread bakers. The Dutch oven is key for developing a perfect crusty crust and keeping the inside perfectly moist, and best of all, you don’t EVER have to touch the super sticky dough with your hands!
You can let this dough rise for only 2 hours and bake it right away, OR you can keep the dough in your fridge for up to 7 days and use when you want to. Unlike other no-knead bread recipes that require 12 hours minimum rise time.
Here are all the details.
First of all, what is no knead bread?
No knead bread is, as the name suggests, bread that can be made without kneading the dough. No need to knead. Hah!
The dough is notoriously very loose and sticky, which can make it a little frustrating to work with (which is why I developed this method to not touch it at all- it takes a lot of that frustration away!).
No knead bread loafs do not need a second rise time, like a traditional loaf. The bread doesn’t have enough structure to rise “up,” and instead will flatten out and fill the shape of whatever you are making (Note: you CAN do a second rise time with no knead focaccia, which is a flatter bread type.)
The lack of a second rise results in two things: first, a faster overall time to make. And the second: it won’t have as many holes as a kneaded bread dough.
While I love a good fluffy artisan bread with holes for days, I think the pros here outweigh the cons. The bread DOES have some good holes, it’s got a great texture, and the fact that it’s so easy and hassle free is enough to make me never want to make a kneaded artisan loaf again!
How to make no knead dough
You only need water, yeast, flour, and salt for this no knead bread dough.
- First, warm the water (1.5 cups) to about 100 degrees F. A little more or less is fine. I usually measure it in my pyrex measuring cup and put it in the microwave for about 40 seconds, then take the temperature with a meat thermometer to make sure it’s the right temp. Don’t go any hotter than 110 degrees F – it might kill the yeast.
- Then, add the warm water to a large bowl, along with a packet of yeast, or 2.25 teaspoons (instant or active dry is fine) and 1/2 tablespoon of table salt (or 2 teaspoons kosher salt). Whisk together until the yeast and salt are dissolved.
- Finally, add the flour – 3.25 cups – all at once, and stir with a wooden spoon until everything is uniformly wet.
I like to use a silicone spatula to scrape the dough off the wooden spoon, as it will be quite sticky and loose.
Letting the dough rise
Once the dough is mixed, just cover it with a kitchen towel and let it rise in a warm-ish spot for two or three hours. It should double in size at least.
If your house is cold, I recommend turning your oven on for a few seconds, turning it off, and placing the bowl in the warm oven with the door closed to trap the heat in.
If you’re using your oven to cook something (or in the next step when you need to preheat your Dutch oven), you can leave the bowl on top of the stove- the vented heat at the top will help it rise well.
You can also get some really hot water in a mug or glass measuring cup, stick it in the microwave, and place the bowl next to it. Shut the door to the microwave- this will trap the warmth and steam inside.
If your house is warm, you can just leave it out.
If it’s warm outside, you can leave the bowl outside.
Storing the dough in your fridge
After the dough has risen for 2 hours, you can bake it immediately. But if you like, you can stick it in your refrigerator for up to 7 days until you’re ready to bake it!
Cold dough is a little easier to handle, so that’s a pro for this.
I recommend using plastic wrap or something more airtight to cover the bowl when you put it in the fridge. If you know you are making this dough days in advance, you can mix it up in a container, keep the lid on ajar while it’s rising and then seal the lid when you put it in the fridge.
The taste will get funkier as time goes on- by the 7th day, the bread will taste more like sourdough. And the dough will collapse over time- don’t worry about this.
Preheating the Dutch Oven
You want your Dutch oven to be good and hot for baking the bread so it gets a chance to crisp up properly on the outside.
About 30 minutes to an hour before you want to bake the bread, place the Dutch Oven, with the lid on, on the center rack of your oven and turn your oven on to 450 degrees F. Once it reaches 450, keep preheating the Dutch Oven for about 20 minutes.
Be very careful when handling the hot Dutch oven, as it’s very heavy and gets searing hot.
Forming the loaf
Here’s my favorite part! This is how to make the sticky mess of a dough into a loaf without having to touch it with your hands.
- First, lay a piece of parchment paper on your counter and sprinkle some flour on the bottom part closest to you.
- Then, use a silicone spatula to scrape the dough in a pile onto the floured part. Try to be gentle. The more you handle the dough, the more gasses escape, and the fewer fluffy holes there will be in the loaf.
- Use the silicone spatula to form it into a “loaf” shape, scooping up the dough from the bottom of the pile and placing it on top. You don’t need to do much of this- you just want it to be less of a “pile” and more of a “loaf.” You may also want to make it circular or oval shaped, depending on what shape your Dutch oven is.
- Finally, grab the corners of the parchment paper closest to you and use them to gently flip the loaf onto the center of the sheet of parchment. It may be a little misshapen, which is fine. If it bothers you, you can use the spatula to try to shape it some more but keep in mind, the more you handle it, the less fluffy the loaf will be.
At this point, before putting it in the Dutch oven, you can use a very sharp knife or clean razor blade to make a few cuts about 1/2″ deep in the top of the loaf. I did this with mine in a cross shape from end to end in both directions. This will help it rise up a little more in the oven and get some browner crustier bits. But it’s totally optional.
Baking the bread
Once you have the loaf shape in the center of your parchment, open your oven door and take the lid off the Dutch oven (USING POTHOLDERS of course).
Then, grab the sides of the parchment paper and transfer the loaf to the Dutch oven. Place the cover BACK ON (USING POTHOLDERS FOR THE LOVE OF GOD), and bake at 450 degrees for about 35 minutes.
I know I keep yelling about potholders but too often I’ve reached absentmindedly for the lid of a Dutch oven thinking it’s going to be cool but it’s searing hot. It’s easy to make that mistake!
Once the 35 minutes are up, take the lid OFF, and bake for another 5-10 minutes, until it’s golden brown.
Stop for a moment, and inhale deeply. The smell of fresh-baked bread is one of the best things in the world.
Finally, remove the bread by holding the parchment paper, and place on a wire rack or a cutting board to cool. You want it to cool for at least 10 minutes before slicing.
AND YOU’RE DONE! Congrats on your gorgeous artisan Dutch oven bread!
Why does the lid to the Dutch Oven need to be on while it bakes?
The key to moist bread with a perfectly crusty crust is that it needs to be baked in a humid environment. I know it seams counter-intuitive, but it really works.
The lid to the Dutch oven traps the steam from the sticky dough inside, making it a perfect bread baking environment.
Then, taking the lid off for the last bit of cooking helps really brown the top of the loaf without it over-drying.
It’s truly a miracle to behold. And it’s why we can call it “artisan bread!”
But what if I don’t have a Dutch Oven?
Glad you asked.
This bread is possible to make without a Dutch oven, but you won’t get the same amazingly crusty results. Don’t let that stop you- just temper your expectations a bit.
You can bake the bread, on parchment paper since the dough is so sticky, on a baking sheet or, preferably, in a preheated cast iron skillet.
Here’s what you can do to help make it extra tasty with a crusty crust.
Create a humid environment in your oven by placing a rimmed baking sheet on the bottom rack while the oven preheats. When you add the bread to the oven, pour about 4 cups of water onto the preheated baking sheet. This will create steam as the cold water hits the hot metal. Close the oven door as fast as you can to trap the steam inside.
Can I use another kind of flour?
I used all-purpose for this crusty artisan bread, but you can use bread flour if you like.
You can also use part whole wheat flour– I recommend substituting 1 cup of the AP flour with whole wheat. A 100% whole wheat loaf has not been tested, but it might work.
I haven’t tried using a gluten-free flour mix for this and therefore cannot recommend it. Here’s a gluten-free artisan bread that might be helpful for you!
And finally, you should never substitute a non-flour flour, such as almond flour or chickpea flour, for AP flour. Those won’t work with this bread.
Wait- don’t I need sugar to make bread?
Nope! Some people thing you MUST use sugar in bread or dough recipes so the yeast have something to eat. While yeast do love sugar, and adding sugar to dough can cause a more rapid rise time, it’s not necessary. Yeast love to eat flour too (which is a carbohydrate just like sugar, so acts in a similar way). So you don’t need sugar in this no knead bread recipe at all!
Can I freeze it?
Yes!
The bread stays good at room temperature in a plastic bag or airtight container for about 2 days, and it will get staler as time goes on. Any longer than 1-2 days, and you should freeze it.
You can freeze the loaf whole if you like- you’ll just need to leave it out for about 12 hours before you can slice into it.
Or, you can slice it before freezing, which enables you to take out one slice at a time for toast or sandwiches.
Here are some tips for freezing:
- Store the whole loaf or sliced loaf in an airtight bag, squeezing out as much air as possible. This will help prevent freezer burn.
- Wait until it’s COMPLETELY cool before storing, especially if you’re slicing it before, as the slices may stick together if you don’t.
It should stay good for 2-3 months in the freezer if stored properly.
Why didn’t my dough rise?
If your dough doesn’t rise, it is likely an issue with the yeast itself. Yeast is a living organism and needs to be able to eat food and multiply in order to cause a rise. As they multiply, they release gasses, which causes the airy pockets in the dough. Here are three reasons why your dough may not be rising:
- The yeast is dead to start out with. This can happen if the yeast is old, or sometimes even if you get a dud pack of it. A new pack of yeast from the store can sometimes make all the difference!
- The conditions don’t allow for the yeast to multiply. This usually happens if the temperature is too cold. At cooler temperatures, yeast may multiply much slower, or not at all.
- If the yeast is killed by accident. This can happen if the water temperature is too hot when added to the yeast, which can kill the yeast and subsequently cause no rise. (Note: it is a MYTH that salt kills yeast in this way! If you were to use tons of salt, it may kill the yeast, but the amount of salt used in this recipe won’t kill the yeast – at worst, it may just slow the multiplication process a little bit.
If your dough won’t rise, my advice is to start anew with brand new yeast and make sure to measure the temperature of your water with a thermometer – I love the Thermoworks Thermapen for a super fast, accurate read! Alternatively, you can stick your finger in the water and it should be about body temperature, so if it feels neutral or slightly warm you should be good!
How to serve an artisan bread loaf
I’m a big fan of eating the bread smeared with salted butter and drizzled with honey, as pictured above. But this homemade bread would be delicious…
- Served with a hearty soup, like split pea soup or lentil soup.
- Used for a fancy grilled cheese, like this leek and gruyere grilled cheese.
- To make cold sandwiches, like this fresh mozzarella, tomato, and basil sandwich with balsamic glaze.
- Served sliced with a basic olive oil and balsamic bread dip, as a side to your favorite Italian pasta recipe (like this five-ingredient pasta with Bolognese sauce).
- Used to sop up the sauce from classic shrimp scampi.
What to make with the stale bread
If you forget about the bread and leave it out at room temperature for more than a couple days, it may go stale. I hardly ever have this happen, as my family and I inhale the entire loaf in one sitting usually. But there are a few things you can do with the leftover stale bread!
Here are my favorites:
- Make homemade croutons with it
- Use it in Panzanella salad
- Make a Tuscan Tomato and Bread soup
Do I HAVE to preheat the Dutch Oven?
No. I’ve made this plenty of times putting the loaf into a cold Dutch Oven and then baking for an extra 5-10 minutes with it covered. Preheating the Dutch Oven before baking the no knead bread can help get it a taller rise while baking, since it will start baking faster and more rapidly. But if you are concerned about preheating your Dutch Oven while it’s empty, as some manufacturers recommend not to do, or if you want it to just be a little easier/safer, feel free to skip this step!
How can I add other ingredients to the dough?
Once of the most common questions I get for this recipe is “Can I add herbs and cheese?” or “Can I add jalapenos and cheddar?” YES! It’s SO easy to add other ingredients to no knead bread.
Just add whatever other ingredients you want when you mix the dough together. Let it rise with all those ingredients, and then shape and bake as directed. You may even want to sprinkle the top with some extra ingredients. For example, sprinkle with grated parmesan or cheddar cheese, or brush with olive oil and sprinkle with rosemary and sea salt.
One thing to keep in mind: if you add ingredients with moisture, such as rehydrated dried fruit, olives, or pickled jalapeños, you will need to drain them very well and/or add less water to the mix. It’s not a huge deal, as this recipe doesn’t require a super exact ratio of liquid to flour, but keep in mind that extra moisture may affect outcome a little bit.
Here are some suggestions for no knead bread flavors:
- Jalapeño and Cheddar – add drained pickled jalapeños and grated or cubed cheddar cheese. Grated cheese will melt into the dough and flavor the whole thing, while cubed will maintain its shape and create melty pockets of cheese.
- Rosemary and Sea Salt – add chopped fresh rosemary to the dough, and before baking brush the top with olive oil and sprinkle with extra rosemary and a sprinkle of sea salt.
- Herb and Parmesan – add a medley of fresh or dried herbs to the dough, as well as grated parmesan. Sprinkle the top with extra herbs and parmesan after brushing with olive oil, if you want.
- Olive – add well-drained olives to the loaf. Whole or chopped, depending on how big you want them in the final thing. This is also great paired with the rosemary and sea salt or herb and parmesan combo above.
- Cinnamon raisin – let some raisins soak in warm water for a few minutes to plump up, drain well, and add them, along with some cinnamon, to the dough. You may want to add a little sugar to the dough as well here – this may cause a faster rise time, since yeast love sugar, so keep that in mind. Here’s a more detailed post on how to make cinnamon raisin no knead bread!
There are so many other ways to play around with other flavor combos- I’d love to hear about them in the comments!
Other easy yeast bread recipes
- Quick and Easy Dinner Rolls
- Vasilopita (Sweet Greek New Year’s Bread)
- Whole Wheat No-Knead Focaccia with Rosemary and Sea Salt
- Honey Whole Wheat Pizza Dough
- White Sandwich Bread (from The Brown Eyed Baker)
Check out all my homemade basic essential recipes here.
I also LOVE using my Dutch oven to roast a whole chicken.
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Dutch Oven No Knead Crusty Bread
Equipment
- Silicone Spatula
- Meat Thermometer for taking accurate temperature of the water
Ingredients
- 1 1/2 cups warm water (about 100 degrees F)
- 1 packet yeast (active dry, instant, or quick rise- 2.25 teaspoons)
- 1/2 tablespoon fine grain salt (preferably NOT iodized, see notes)
- 3 1/4 cups all-purpose flour or bread flour, more if needed to get correct consistency, plus more for dusting (I use King Arthur AP flour – other flours may yield different results)
Instructions
- In a large bowl (or container), mix together the warm water (1.5 cups), yeast (1 packet/2.25 teaspoons), and table salt (1/2 tablespoon), until yeast and salt are fully or almost dissolved (I like using a whisk for this).
- Add the flour (3.25 cups) to the bowl all at once and stir together until a sticky dough forms. Don't worry about mixing it too much, just make sure everything is uniformly wet. It WILL be messy and sticky. You can scrape what's left on the spoon with a silicone spatula. (photo below provided for what the texture should look like – if it seems too wet, add 1-2 tablespoons more flour at a time until it is more like the photo. If it seems too dry, do the same thing with more water).
- Cover the bowl with a kitchen towel (or place the container to the lid on ajar). Leave it for 2-3 hours to rise in a somewhat warm place until it's doubled in volume, like photo in previous step (If it's cold out, I like to preheat my oven for a few minutes, then turn it off, then place the bowl in the oven, trapping the heat inside. If your house is warm just leave it out, or if it's warm outside you can place it there).
- After the two-three hour rise time when the dough has about doubled, you have two options: bake, or store in the fridge. See notes for how to store.
- 30 minutes to an hour before you are ready to bake, preheat your oven to 450 degrees F. Place your Dutch oven in the oven, with the lid ON, while the oven is preheating. Once the oven reaches 450, keep it preheating for another 20 minutes, so the Dutch oven gets good and hot.
- Scrape the dough into the edge of a piece of parchment paper dusted with flour. Make it into as much of a "loaf" shape as you can by folding the edges up on top of it (a silicone spatula works well for this).
- Then, use the edges of the parchment paper to flip the loaf over so the floured side is on top and the loaf is in the center of the parchment paper. Don't worry about it looking beautiful or smooth on top. My Dutch oven is an oval, so I made an oval shape. You can do a circle if yours is round.
- Optional: use a very sharp knife or clean razor blade to cut a few slits across the top of the loaf about 1/2" deep, across the entire top. I did this in a cross shape for mine.
- Take out the preheated Dutch oven and take off the lid, carefully! Grab the parchment from the sides and place the loaf in your Dutch oven.
- Place the cover back on the Dutch oven and place in the preheated oven on the center rack. Bake for 35 minutes at 450 degrees F (40 minutes if dough was cold from the fridge). Remove the lid and bake for another 5-10 minutes, until a golden brown color forms- longer if necessary. Remove the loaf from the dutch oven (grabbing the sides of the parchment paper works well here) and place it on a wire rack or cutting board to cool for at least 10 minutes (preferably 30 minutes – an hour, if you have time) before slicing.
Notes
- Dough too wet/dry: some readers have commented that the dough is too wet. This can happen based on a few variables, including type/brand of flour and accurate measurements. See photo in post and recipe instructions – if texture doesn’t seem similar, add 1-2 more tablespoons flour or water as needed.
- Make two small loaves instead: You can make two smaller by using only half the dough at a time, saving some in the fridge for later. Once the dough has risen, you can take out half of it to divide it in half. Using a serrated knife to cut the dough in half directly in the bowl is a great way to do this, as it won’t deflate the dough as much. I recommend cutting the cooking time to 20-25 minutes covered if you do this. Alternatively, you can double the recipe to make two large or four small loaves, leaving the extra dough in your fridge for fresh bread every few days! Use a serrated knife to cut the dough into pieces, trying your best not to squish it down as you handle it, and make sure you use a very large container or bowl for this.
- Fine grain salt can be fine sea salt, Himalayan salt, or any other salt you prefer.
- Iodized salt is not recommended, but can be used if that’s all you have. The iodine in the salt may impart a bitter taste in the bread and it also may inhibit the growth of yeast, leading to a longer rise time.
- Kosher salt may be used instead of table salt- I recommend 2 teaspoons since it’s a larger grain. Same goes with coarse sea salt.
- Avoid “gummy” bread by allowing it to cool for a longer time. I often can’t resist and just tear into the thing after 10 minutes, but often the inside seems gummy, and almost raw, because it’s too steamy to cut into. Waiting a whole hour, if you can manage, is ideal.
- Super hard, tough bottom crust? Next time, try putting a baking sheet on the bottom rack of the oven. It will help divert some of that high heat away from the bottom of the Dutch Oven as it bakes.
- Some Dutch Oven manufacturers recommend NOT preheating an enameled cast iron Dutch Oven empty. It may result in the enamel cracking. I’ve never had a problem with my Lodge Dutch Oven, but if you’re nervous about it, you don’t have to preheat the Dutch Oven. Just put the dough in the cold Dutch Oven and bake for 5-10 minutes longer covered, and you should be good to go!
- How to store dough in fridge: If storing in the fridge, leave the lid ajar or use loose plastic wrap covering the bowl so gasses can escape. Storing it in the fridge makes the sticky dough a bit easier to handle, and it also enhances the flavor, so I recommend refrigerating it for at least 12 hours. It can stay in the fridge for up to 7 days! After two days, you can seal the lid to the container or cover the bowl tightly with plastic wrap. The taste of the bread will get funkier the longer it stays in your fridge. By the 7th day, it will taste more like sourdough.
- Since cold dough is easier to handle, you can place the dough in the fridge for 30 minutes or so after the two hour rise time, just before baking, so it’s easier to scrape out and form.
- If using cold dough from the fridge, I recommend baking for 5-10 minutes longer with the lid on (40-45 minutes instead of 35 minutes).
- Dutch Oven Alternatives: The Dutch oven does a really good job of trapping the steam, ensuring a crusty, golden brown loaf. If you don’t have a dutch oven, you can bake this bread on a baking sheet or in a cast iron skillet. I recommend adding some water to a rimmed baking sheet, or other oven-safe dish, and placing it in the oven on the lower rack, to add steam to the oven and help develop a crusty crust.
- Freeze the baked bread by slicing it first, then storing it in a zip-top bag, squeezing out as much air as possible. The bread should be completely cool before freezing. You can also freeze a whole or half loaf without slicing, wrapped tightly in plastic wrap, but you’ll need to wait to defrost the whole thing before slicing into it.
- Dutch Oven Size: I use my oval 5.5 qt. Dutch Oven or my 6 qt. round Dutch Oven for this recipe. There is some wiggle room, so you can go a little smaller if you like, especially if the parchment paper comes up the sides to prevent sticking. And you can definitely go bigger if you want.
- Parchment paper trick: crumple up the parchment before using it, to help it mold to the shape of the Dutch oven better.
- Sticking to the parchment paper: A few readers have noted that their bread sticks to the parchment after baking. This usually does NOT happen, as parchment paper is non-stick. However, after doing some research, I found that sometimes using a very cheap brand of parchment paper can result in the bread sticking. I recommend using a “nicer” brand of parchment paper, or brushing or spraying it with a little bit of oil or nonstick spray before placing the shaped loaf on the paper and baking it.
- Parchment paper at high temperatures: Some readers have expressed concern over the high temperature used for parchment paper. I’ve used parchment rated to 420 degrees for this recipe with no issue, but you can buy a parchment paper rated to 450 degrees if you are concerned. Here’s a great article about using parchment paper at high temperatures. As a general rule, keep an eye on what you are cooking, for any recipe!
- Avoid too much flour on the outside of the bread: You can use a pastry brush to brush away any thick layers of flour – before baking is best but after works too! You can also spritz the outside of the loaf with some water from a spray bottle, which also can add some lovely blisters to the crust.
- For a hard, too crusty bottom of the loaf: try putting a baking sheet on the bottom rack of the oven while baking. It helps deflect some of that direct intense heat away from the bottom of the Dutch Oven, resulting in a softer bottom to the loaf.
- Dry dough? Some readers have commented that their dough is dry, not wet and sticky. If this happens, it may have something to do with the brand or type of flour, or measuring discrepancies. Jut add a little more water until it’s a little looser and you should be good to go!
- High Altitude? A reader did this at a high altitude and she said she just added a little more water to the dough (about 1 tablespoon) and kept the towel damp during the rise time.
- Adding other ingredients: Feel free to mix in other ingredients, like herbs, roasted garlic, parmesan cheese, etc. with the rest of the ingredients! Then let it rise, shape, and bake according to instructions. See more about this in the body of the post with flavor suggestions.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
Jennifer
I followed this to the note, and while it looked beautiful it was extremely dense. The only way to make it edible was to thinly slice and pan fry in butter :((. Not sure what I could’ve done wrong…
Elizabeth Lindemann
Density results from not having enough air pockets from the yeast. The yeast creates gas when they multiply, which creates holes you see in bread and makes it rise. Three things may have happened – the yeast wasn’t active (or was expired/older and didn’t work as well), it didn’t have enough rising time (which may have been due to a cold room temperature), OR the dough was handled a lot when it was scraped out of the bowl and shaped, which will deflate the existing air pockets. Or some combo of all three. I recommend trying again – bread baking is a tricky business, and while this recipe is relatively easy, it may take some practice! Hope that helps.
Shirley Pommerville
I made this for the first time today and it was just delicious!! I used bread flour as that’s what I had at home. I did add several tbls of extra water as the dough was too dry with the initial amt. It turned out soft on the inside, crusty on the outside and just plain fantastic! I’ll be making this again for sure. Thanks for the recipe and all the good suggestions in the comment section.
Elizabeth Lindemann
So glad you liked it! Bread flour is “thirstier” than all purpose so good call adding more water.
David
No sugar with the yeast?
Elizabeth Lindemann
Nope, it’s not necessary! There is enough sugar in the flour, which is all you need. Yeast does love sugar, so sometimes sugar is used to get a quicker activation for the yeast. That said, if you want to add a little sugar or honey to the recipe, feel free – just keep an eye on it as it may rise a bit quicker.
Melissa
So easy! Hardest part was getting the parchment paper off and of course, not trying to devour it. Could you use cooking spray on the parchment? Will definitely make it again!
Elizabeth Lindemann
So glad you liked it! Did you by any chance use wax paper instead of parchment paper? It’s quite a common mistake, but parchment paper shouldn’t stick at all (wax definitely will at these temperatures). Hope that helps!
Elizabeth Lindemann
Circling back around to this! After consulting a lot of other cooks and bloggers, I think I’ve figured this issue out :-) The likely culprit is the brand of parchment paper. It seems that very cheap brands will sometimes not perform as well as others in being completely nonstick. I’ve tried with many brands and have never had a problem, but some people have noted that, for example, the cheap Aldi brand of parchment will result in sticking.
So here’s what I recommend:
1) If you can, use a “nicer” brand of parchment paper.
2) If you want to use a cheaper brand, you can brush the parchment with a thin layer of oil, or spray with nonstick spray, before placing the shaped dough on top and then baking.
Hope this helps! I added a recipe note as well to the recipe card in the post.
Mark
Hello, if I wanted to add “everything bagel” seasoning to the top of the loaf, should I do that before baking or after?
Elizabeth Lindemann
Before! You can use some when you mix the dough together, and if you like you can also add some seeds on top of the loaf before scoring/baking it. Hope that helps!
Helen
Easy recipe. I’ve made it several times in my bread comes out so delicious. Can you put cheese in this?
Elizabeth Lindemann
So glad you liked it! You can definitely put cheese in it. Shredded cheese will kind of blend into the whole thing (great for firmer cheeses). You can also do cubes of cheese about 1/2 inch in size, which will make little melty pockets of cheese throughout, better with softer cheeses like cheddar.
Helen
I have made this bread several times and it is easy and delicious. I was wondering if you can add cheese to the recipe?
Elizabeth Lindemann
So glad you liked it! You can definitely put cheese in it. Shredded cheese will kind of blend into the whole thing (great for firmer cheeses). You can also do cubes of cheese about 1/2 inch in size, which will make little melty pockets of cheese throughout, better with softer cheeses like cheddar.
donna
There’s nothing about me that is a baker, and yet this bread turned out marvelously first try! Will definitely be making this again and again! Thank you!
Elizabeth Lindemann
So glad you liked it! Now you can say that you ARE a baker :-)
Jane Day
Real easy. Very tasty YUM!
Elizabeth Lindemann
So glad you liked it!
Ned
I see that someone has thanked you for the metric weights, but I’ve been scrolling and scrolling and can’t find them. Would you mind posting them again? I have a set of Australian measurement cups and spoons, but I believe they are different, so grams would maybe be best. Thank you in advance. I’m looking forward to baking my first DO bread!
Elizabeth Lindemann
Hi! The metric conversions are in the recipe card – if you look under the ingredients list, you’ll see links that say “customary” and “metric.” Click on the metric link to see the ingredients list with metric weights! Here they are also, just in case:
355 g warm water (about 100 degrees F)
7 g yeast (active dry, instant, or quick rise- 2.25 teaspoons)
9 g fine grain salt (see notes)
406 g all-purpose flour or bread flour, plus more for dusting
Hope that helps!
Andrea
My first batch was flat. And I have read that it likely proofed too long (2.5 hours) or was too warm an environment. My Dutch oven is also bigger than you recommended. Which I think contributed to the flat. Could I use 1.5 x the recipe? To fill out the pan? I don’t mind a bigger loaf. Also maybe not proof for quite some long.
Elizabeth Lindemann
A flat loaf can be a result of a few different things. And I’ll say: I make this all the time and I STILL get a flat loaf sometimes! It can be overproofed, underproofed, or the dough could be handled too much which results in the air pockets deflating. The size of the Dutch oven shouldn’t affect it – it’s more the strength of the dough as a result of gluten developed and whether it’s proofed for the right amount of time. I do have some tips!
Cold dough can hold its shape a bit more. Maybe after you let it rise, stick the dough in the fridge for an hour or so and then try forming the loaf. In addition, you can develop more gluten the more you handle it before it rises. Usually this is achieved by kneading, but since this is a no knead dough, you may want to try just mixing it for longer in the beginning (the more you mix, the more gluten will develop). A standing mixer makes easy work of this.
I think increasing the amount of dough to 1.5x would actually make it harder to make into a round loaf since it would be heavier – if anything, I’d try halving the dough while you get the hang of it.
Hope those things help and I’d love to know how your next one comes out!
Ellen
Hi Elizabeth,
I finally caved and bought myself a Dutch oven that I’d been eyeing for some time. Yours was the first recipe I tried in it…and it was absolutely amazing!! My whole family LOVES the bread. It is so delicious and easy to make! Thanks for sharing your considerable talents! This will be a family favourite for many years to come.
Elizabeth Lindemann
So glad you liked it!
Mark Baehr
The recipe is easy to follow and the bread looks and smells amazing!! Will definitely be doing this recipe a lot! Thank you!!
I do have a couple of questions and sorry if this was asked already but what are some ways to store it after baking it? In a plastic bag or just leave it out? Also how long is this bread good for?
Elizabeth Lindemann
So glad you liked it! The day I bake the bread, I usually leave it out. If it’s already cut, I place it cut-side down on a cutting board. This will keep the crust crusty. After that day, I slice it and put it in a zip-top bag. If you stick it in the freezer, it will still taste pretty fresh and you can use one slice at a time if you like. Or, you can leave it out for 2-3 days in the zip-top bag at room temperature, but it will get stale as time goes on (great for something like panzanella salad (https://www.bowlofdelicious.com/panzanella/) or french toast casserole (https://www.bowlofdelicious.com/pumpkin-french-toast-casserole/)!). Hope that helps!
Bernice
My bottom crust was hard but the bread was easy to make and good to eat. But how can I soften the bottom of the bread?
Elizabeth Lindemann
This is a super common problem! I’ve had moderate luck with folding up a few sheets of parchment to line the bottom of the Dutch oven, but I recently tried putting a baking sheet on the bottom rack in the oven with the Dutch oven on the top rack and it worked SO well! I think it just helps to deflect some of that intense heat away from the bottom of the DO. Give it a try next time – I’m going to add this to the recipe notes now, thanks for bringing this up!
Sara
Following this recipe to the letter gives me a very dry and crumbly dough, not loose and wet like you described. Is the water measurement correct?
Elizabeth Lindemann
Are you by any chance using bread flour (or strong flour)? That kind is a little “thirstier” than all purpose flour. This can also vary with different brands. If you’re using a cup measure to measure it and the flour is a bit packed, it could be that the flour amount is too high too. I use a spoon to fill the cup measure and a knife to level it off. I would just add more water next time this happens!
Holly
I do not understand why my dough is not messy and sticky. I followed the directions but it’s not wet at all. The first time I made a loaf, it tasted wonderful, but had pockets of dry flour that we had to eat around. So I’m trying again, but my dough is just as dry this time.
Elizabeth Lindemann
Hm. Are you by any chance using bread flour (or strong flour)? That kind is a little “thirstier” than all purpose flour. This can also very with different brands. If you’re using a cup measure to measure it and the flour is a bit packed, it could be that the flour amount is too high too. I use a spoon to fill the cup measure and a knife to level it off. You can weigh it as well. I would just add more water next time this happens! And make sure to mix it really well so there are no dry flour parts – a standing mixer makes easy work out of this.
Susan Sims
Super easy and delicious! Great texture and the crust was awesome. My bread was browned when I took off the lid but I let it go for five mins without the lid so it could get direct steam. I added some sugar to water, yeast, salt and let it bloom for five mins which I do with active yeast for a sweeter loaf. Yum!! One bowl wonder! Both my hubby and I loved it. Thank you for this amazing recipe! What about adding some cinnamon and raisins? I think I will be daring and give it a go!! 😋
Elizabeth Lindemann
Yes! Cinnamon and raisins would be great! If you like, you can soak the raisins in warm water before adding (drain them first) which will plump them up and keep them nice and moist while baking.
Melissa M
I have never baked bread that was delicious in my life, but this was absolutely scrumptious! My whole family was so impressed! I only had coarse sea salt so I ground it up a bit. Just delicious!
Making two more loaves tomorrow! One for us and one for my parents. SO good!
Elizabeth Lindemann
So glad you liked it! Coarse salt will dissolve in the warm water, so next time no need to grind it up, just stir it around a bit in the warm water :-)
Liz
“I’m a good cook. I mean, I’m allowed to brag about that… I’ve built a career out of it with this website. But until know, I’ve had the HARDEST time making a good homemade bread.….”
This should read: “But until NOW, I’ve had…..“ I’m certain it’s just a typo but you surely want to correct it.
Bread recipe looks fabulous and easy…I might give it a try.
Elizabeth Lindemann
Oh goodness! Thanks for catching this. It’s funny how you can read something over and over and it all ends up looking fine, hah! Fixing it now, and hope you enjoy the recipe!
sal cirrincione
Thank you so much for the recipe! Made it today to go with my pot roast. Turned out perfect! I followed your exact directions. I had been looking for a Dutch oven bread recipe.
Elizabeth Lindemann
So glad you liked it!
Vicky
Super easy and a great bread for along side soup or stew.
Elizabeth Lindemann
So glad you liked it!
Victoria King
I’ve made this recipe a couple of times and the dough comes out dry, not sticky wet. I’ve measured and weighed the flour and have used all purpose and bread flour. I know the solution is to simply add more water but wonder if I’m doing something I’m not aware of. Thanks!
Elizabeth Lindemann
Are you by any chance using bread flour (or strong flour)? That kind is a little “thirstier” than all purpose flour. This can also vary with different brands. If you’re using a cup measure to measure it and the flour is a bit packed, it could be that the flour amount is too high too. I use a spoon to fill the cup measure and a knife to level it off. I would just add more water next time this happens!
Angelica
I have been following a similar recipe that doesn’t use a DO. I was curious what the difference would be. This recipe is very good. My dough was dry at first like many have said. I added 3TBSP (the other recipe calls for the same amount of water plus 3 TBSP) and it did the trick. I also added 1tsp honey. It’s so good!
Elizabeth Lindemann
Thanks for the tips!
dean
Your tips are very helpful. The bread is just what I wanted.
Elizabeth Lindemann
So glad you liked it!
Katie Hill
Literally the greatest recipe!! I followed step by step and it turned out perfect! I left mine to rise in the oven with just the oven light turned on and didn’t give it any time in the fridge and it was still delicious! Thank you for this life changer!
Elizabeth Lindemann
So glad you liked it!
Katie C
Hi Elizabeth!
What would happen if I let this bread prove at room temp overnight? That was my plan to make it this evening and then bake tomorrow but didn’t realize I would need to put it in the fridge overnight instead. Thanks
Elizabeth Lindemann
It will overproof if you let it sit overnight at room temp. To do an overnight rise, you would need much less yeast (like 1/4 teaspoon!). Here’s what I would do if you don’t have time to let it rise – I would put it in the fridge before rising, and then take it out a few hours before you want to bake. Once it comes to room temp, it should rise as the yeast becomes more active. Hope that helps!