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:
Karen
Hello! Hoping maybe you can offer some advice or explanation…. I made this bread today and followed all your instructions. It smelled amazing as it baked, and looked exactly like I hoped it would. The crust was a little chewy on the bottom, but perfect on the top, and the texture inside was exactly the way I like it. Unfortunately, the taste was ho-hum. Barely had any flavor at all. If I try making it again, not sure if I need to add more salt, or use a different brand of flour? Any suggestions? Thanks.
Elizabeth Lindemann
Happy to help troubleshoot this! My guess is probably the salt. Even if you didn’t forget to add the salt (which happens!), the type of salt may have made a difference. If you used kosher salt, for example, it may not have been salty enough. You can read more about salt types here! https://www.bowlofdelicious.com/salt/ Other than that, you can add a bit of oomph to the flavor with a little bit of whole wheat flour substituted for the all purpose. And do make sure you’re using unbleached all purpose flour. Hope that helps and better luck next time!
Meghan
This bread is amazing! I was using my black cast iron and I lessened the time in the oven. I took the lid off after 20 minutes and it browned nicely. So great with the stew I made.
Elizabeth Lindemann
So glad you liked it! Thanks for the info about using your black cast iron – so helpful.
Katie
Thanks for this recipe! One of our favorites with our new Dutch oven!
Elizabeth Lindemann
So glad you liked it!
Patti
This is a simple and easy recipe that creates a delicious bread! You cant go wrong with the step by step instructions.. 5 stars!!!!!
Elizabeth Lindemann
So glad you liked it!
Nancy
First time ever making bread and I came across this recipe – Amazing!!! Super simple and what a tremendous crust. It is basic white bread, but with butter it was a dessert. I followed every instruction and had zero issues. I have one question, are there different variations??? Perhaps add, seasonings, cheese, etc. I love this bread as is and will continue to make it, just wondering if there were options……Thank you so much for the recipe – you made it successful on first attempt.
Elizabeth Lindemann
So glad you liked it! This is such a common question. I’m going to work on adding something to the post about variations. But until then, in a nutshell… I would suggest experimenting! All additions (cheese, pickled jalapenos, herbs, roasted garlic… YUM) should go in the batter with everything else and sit in the bread while it rises. Then form the loaf and bake as directed. You could also top with other toppings – such as rosemary and flaked sea salt – or grated cheese – in this case, you can brush the top with olive oil after the loaf is formed and sprinkle those toppings on top of the bread. Hope that helps! Oh one more tip – adding grated cheese will flavor the whole bread with cheese flavor, and adding cubes of cheese will add melty pockets and holes of cheese throughout.
Deano
I’ve made this recipe twice, the second load I added fresh rosemary. Both times the bread came out perfect. Not to brag because really it was such an easy recipe a kindergartner could have done it. Not that I’m talking down to pre-k or preschoolers but, yeah very easy.
Elizabeth Lindemann
So glad you liked it! My pre-K kid takes no offense at this lol
Liz
What brand parchment paper did you use? My generic brand shows it’s oven safe to 400 degrees F and Reynolds shows it’s oven safe to 425 degrees F. The recipe calls for 450 degree F oven.
Elizabeth Lindemann
I am currently using the HEB brand which says it’s safe to 420 degrees with no problem at 450 degrees. I do wonder if insulating it in the Dutch oven at a higher temperature causes it to be OK. If you’re concerned about it, you can cook it at 425 for a longer time covered. Then you can crank the heat up, and remove the loaf from the Dutch oven (carefully!) and place it directly on the oven rack (no parchment paper) for the uncovered part of cooking. Hope that helps!
Zarina
Not only have I tried this recipe but I make it a lot. I love it, my family loves it and so easy to make. Thank you for sharing this recipe
Elizabeth Lindemann
So glad you liked it!
Stacy Base
The first time I made this it came out perfectly. I confidently made it again today and when I dumped the dough onto the parchment, it stuck to the paper and wouldn’t form a ball. Any thoughts?
Elizabeth Lindemann
Hm, sounds like maybe you needed a bit more flour to dust the parchment paper (or maybe you forgot it by accident?). Flour is essential for that shaping and flipping process on the parchment paper – maybe just try a little more next time. Hope that works for you!
Stacy
I baked the bread even though it wasn’t forming a ball or any shape. :) I had floured the parchment. My only thought was the flour was pre-sifted and I sifted again. Anyway, the bread baked beautifully regardless. It was more square in shape, peeled off the parchment without a hitch. It tasted even better than the first time.
Elizabeth Lindemann
So glad you liked it!
Jill
Wonderful bread and so easy! I baked a loaf last week and am making another today. Thank you for this recipe that will stay in our family rotation!
Question: I have a ton of jalapenos in my garden… will this recipe also work if I chop up a couple of the jalapenos and add that and a cup or two of shredded cheddar cheese to the dough to rise?
Elizabeth Lindemann
So glad you liked it! Yes, just mix the chopped jalapeños and the cheese to the mix and then let the dough rise – it will be delicious!
Chris
Wow! I’ve been trying to make a good, crusty loaf of bread for years without success. I had never tried the Dutch oven method before, so today I found this recipe from Elizabeth Lindemann and gave it a try. The bread came out perfectly the first try. I followed her instructions very closely, however I didn’t preheat the oven with the Dutch oven inside, I just let the oven preheat and then gave the Dutch oven 22 minutes to heat up. I only have a Lodge 7.5 quart Dutch oven and so I thought the loaf would spread out too much, but it didn’t. I think the parchment paper helps keep it centered. With only 4 ingredients, and no kneading it seems too good to be true, but our whole family was very happy with the results. We only waited the 10 minutes, but next time we’ll let it cool completely, we just couldn’t wait. Well done Elizabeth!
Elizabeth Lindemann
So glad you liked it! Thanks so much for leaving such a thorough comment!
Suzan Smith
My metrics conversion came out to 443g of bread flour.
Elizabeth Lindemann
Thanks! I use an automatic API to calculate conversions like this, feel free to use another method if you like. I find King Arthur to be very reliable with these conversions – here’s a handy chart! https://www.kingarthurbaking.com/learn/ingredient-weight-chart
Chris Hall
Question. I’d like to have a taller loaf. I’ve made this now at least 15 times and the results are consistently good. I’ve tried switching from a 7.5qt to 5.5qt but the loaf still isn’t as tall as I’d like it. Should I use an even smaller pot? Or, can I give the bread a second rise before baking? I’m using King Arthur’s all purpose at 11.7%. Gold Medal all purpose doesn’t rise as much. I’ve used quick and normal yeast, same outcome. I’ve tried iodized salt, sea salt and kosher salt, same outcome. Also, I’ve completely eliminated the steps with flour on the parchment paper. I’m using Kirkland parchment and I just pour the dough directly in the middle and bake, it comes out exactly the same as if I do the flour and roll method. I’ve also increased all of the ingredients by 25% to make a larger loaf, everything still works perfectly. Though, cooking time is now 38 min covered at 450 and 10 minutes uncovered. I’m using the convection feature in my oven.
Elizabeth Lindemann
The trouble with no knead bread is that you are sacrificing gluten strength, which lends to taller loaves that hold their shape, for an easier and more convenient recipe. Gluten is developed from working the dough, which kneading accomplishes. That said, you can try a couple of things here to help! First, you may want to try bread flour. It has a higher gluten protein content. Second, you may want to try stirring the mixture for a longer time – maybe throw it in your stand mixer if you have one for 5 minutes or so. That will help get some of the gluten going. Finally, some no knead bread recipes require an overnight rise with only 1/4 teaspoon of yeast. The longer rise time also helps develop more gluten. I’d try any or all of those techniques and see what happens! Hope that helps!
Gabby
Looked pretty. No sticking issues. Tasted nasty. Very bland.
Elizabeth Lindemann
Did you by chance forget to add the salt? This is a common error – leaving out the salt, or using a salt that has less salt per volume (like Diamond Crystal Kosher Salt) would definitely affect the taste. Using a fine grain salt will definitely add enough flavor to this bread. Another option to amp up the taste is to add a little bit of whole wheat flour in place of some of the white flour – it has a nuttier taste that will make the loaf more interesting. Hope that helps and better luck next time!
Anna
I have never made homemade bread before, and this recipe is very easy to follow with simple ingredients. I used Bread Flour and Reynolds Parchment Paper Sheets. I DID NOT have a problem with my bread sticking to parchment. My problems .. I baked exactly as instructed .. except I used a cast iron dutch oven. My bread came out so crunchy, I barely could cut through it with a thick, serated bread knife; in addition, but my bread was very dense. I did not knead and did not overmix…i mixed in kitchen aid until all ingredients were moistened. What did I do wrong?
Elizabeth Lindemann
That must have been frustrating! I’m happy to help troubleshoot this. There are two issues here – the super crusty issue, and the density issue.
I have never baked in black, un-enameled cast iron Dutch oven before. Just enameled. The black surface would definitely retain heat more. I do know of bakers that use pots like this to bake bread, but I think preheating it may have just made it too hot. If you want to use it again, I recommend skipping the preheating process and after you take the cover off, you can remove the loaf (carefully!!!!) and place it directly on the oven rack. One other thing – if it was just the bottom crust that was the culprit of being too hard to cut through, there are tips for this in the recipe notes – you can place a baking sheet on the rack below the Dutch oven to divert some heat away.
Regarding the density, this sounds like a rising issue. You haven’t mentioned how well your dough rose (or if it rose) during the 2ish hours after mixing? If it didn’t rise enough, or rise at all, or if the dough was handled too much during the shaping process, this may result in a dense bread. My thoughts are that next time, try using a fresh batch of yeast and ensure it has enough rise time – leaving it in a warm moist place will help with this. This also may help with the super hard crust issue.
Hope that helps! Better luck next time.
Marian
I made this tonight but the dough didn’t rise. Could it just be the yeast?
Elizabeth Lindemann
Yes, it’s likely the yeast. Try a fresh batch and make sure the water is the right temperature (I use a meat thermometer to double check it)!
Hanna
My bread did rise in the beginning but then flattened out while baking. It also didn’t get brown even after removing the lid. I’m not sure what went wrong.
Elizabeth Lindemann
Hm. This sounds like a dough handling situation to me, or potentially a gluten/flour issue.
First, when shaping the dough, you’ll need to handle it a little bit to get it in shape, but if you touch it or press it too much, the air pockets will deflate and cause a flatter loaf. Handling this sticky dough can take some practice – I’ve made plenty of flatter loaves myself as I’ve gotten used to it!
Second, regarding the gluten and flour: The bread will hold its shape more if there is more gluten developed (this creates the “glue” that kind of binds it all together and allows the dough to rise while still holding a round shape, gluten is the thing in flour that makes a paste when you mix a little with water). There are two ways to get gluten in bread – kneading it serves this purpose, as well as using a high protein (gluten) flour. With kneading, this is a no knead recipe, so I wouldn’t say you need to do that! But you can stir it for a longer time when you mix everything together, and that should help develop a little more gluten. Consider using a stand mixer to make this easier. As for the flour, different brands have different gluten protein content. Bread flour is the highest – also called “strong” flour in the UK. I personally use King Arthur unbleached all-purpose flour for this recipe. If you use bleached flour, or another brand, it may yield different results.
As for the browning, I think solving the gluten / flour problem may help this issue as well.
Hope that helps and better luck next time!
Marie
Easiest bread recipe I have ever made! I did use bread flour and it was very light and airy on the inside and crunchy on the outside! Definitely a keeper!
Elizabeth Lindemann
So glad you liked it!
Jacob
I’ve been using this recipe for over a year now and I couldn’t be happier! It is the easiest, most delicious bread out there!! I usually sprinkle everything seasoning on top before I put it in the oven. My dad has also been using this recipe, fun way for us to connect. I don’t understand all the comments about it sticking so badly to parchment paper… Never an issue for me!! Thanks again and hope you’re having a good fall season!
Elizabeth Lindemann
So glad you liked it! Funny you should mention it being a fun way to connect with your dad – I consulted with my own dad when I wrote this recipe as he’s a huge bread baking inspiration for me. I do think I figured out the parchment paper situation as being related to using a cheap brand and I’ll be addressing that issue in my recipe notes soon!
Alex
Can i double this recipe?
Elizabeth Lindemann
If you double it, I recommend making two separate loaves. I’m unsure of the cooking time for a larger loaf and not sure the dough would have enough strength to maintain its shape and rise in the oven enough if it were doubled. You can mix the whole batter in one large bowl and then use a serrated knife to cut it in half, OR you can just make two different batches in two separate bowls (the latter would probably be easier). Hope that helps!
Jan M
This bread is amazing! So easy to make and it’s so delicious!
Elizabeth Lindemann
So glad you liked it!
Gabby
AMAZING!!
I used a kneader on my hand mixer and it came out a lot less sticky than pictured and still didn’t need to touch it which is fantastic. I added a teaspoon of olive oil and brushed the top with egg whites which allowed me to skip the browning step. I tried to skip out on the salt because I only had iodized salt and I was too scared to use it, don’t recommend. Definitely get the correct salt and don’t rush the rising process. I did both of those things so the bread was bland; all of which was my fault. However I’m so excited to make this again and do all the steps correctly. The crust, the texture and how easy this bread is to make is unreal!! Bravo!
Elizabeth Lindemann
So glad you liked it! Yes, definitely don’t skip out on the salt! If iodized salt is all you have, you can still use it. The taste may be a bit bitter and the iodine can inhibit growth of yeast a little bit which just means a longer rise time – but you can definitely still use it in a pinch. I’m going to add a recipe note about this as well.
Cathy
I made this bread today, my first attempt at bread ever. It was so easy and it was delicious. I did not preheat my Dutch oven as the directions it came with said not to.
Elizabeth Lindemann
So glad you liked it! I go back on forth on preheating mine as well – it always comes out fine skipping that step for me as well.