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Classic No-Knead Dutch Oven Bread

This easy Dutch Oven Bread delivers a crispy golden crust with a soft, airy interior—all made with simple ingredients and minimal effort. Perfect for beginners and seasoned home bakers alike.
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Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 ½ teaspoons salt
  • ½ teaspoon active dry yeast
  • 1 ½ cups warm water
  • Optional: herbs garlic, or shredded cheese

Method
 

  1. In a large bowl, mix flour, salt, and yeast.
  2. Pour in warm water and stir until a shaggy dough forms.
  3. Cover and let rise at room temperature for 12–18 hours, until doubled and bubbly.
  4. Turn dough onto a floured surface and gently shape into a round loaf.
  5. Place on parchment paper and let rest 30 minutes.
  6. Meanwhile, preheat oven to 450°F (230°C) with your Dutch oven inside.
  7. Carefully transfer dough (with parchment) into hot Dutch oven. Cover with lid.
  8. Bake for 30 minutes covered, then remove lid and bake another 10–15 minutes until deeply golden.
  9. Remove bread and cool on a rack before slicing.

Notes

  • Store leftovers wrapped at room temperature for up to 2 days or freeze sliced bread for longer storage.
  • For extra flavor, add rosemary, thyme, or roasted garlic to the dough.
  • Re-crisp day-old bread by warming it in a 350°F oven for 5–7 minutes.