Simply The Best No Knead Dutch Oven Crusty Bread!
I’ve been wanting to try this recipe for no knead Dutch oven crusty bread forever since I first spotted it on Mama JJ’s blog Mama’s Minutia. JJ doesn’t mess around with her recipes, so I knew it would be just as delicious as it looked.
Plus she cooks it in a Dutch oven pot so that was way different for me! But I just never got around to making it.
Until today. WhyOhWhy did I wait this long to try it. I ate almost the entire loaf. The entire loaf people! It’s a good thing I saved a little for my family because the entire house smelled like fresh baked bread so it’s not like I could hide it. But I totally wanted to.
This will be my go to bread recipe from now on!
~Mavis
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No Knead Dutch Oven Crusty Bread
Description
Quick, simple and satisfying! This no knead Dutch oven crusty bread is a joy to make.
Ingredients
- 3 cups flour {I use all-purpose white flour}
- 1 teaspoons salt
- 1 teaspoon rapid rise yeast
- 1 1/2 cups warm water
Instructions
Stir the ingredients together, cover with plastic wrap and let rest at room temperature for 12-18 hours. Your dough should look like the picture above after 12-18 hours.
Now you are ready to form your loaf, but first put your pot and lid in the oven and pre-heat it to 450 degrees. Let it the pot heat up in the oven for about 30 minutes before taking it out.
While the pot is in the oven, shape the dough on a lightly floured surface just until it forms a sticky ball. Let it rest on the counter until the pot has been in the oven for 30 minutes. Remove pot from oven, place dough in pot and return lid.
Bake for 30 minutes. Remove the lid and bake for another 15 minutes. Remove bread from pot and let cool slightly before eating.
Heather says
Hey, doublecheck your formatting. Looks like you have the directions on here twice.
Feel free to delete this if you fix it.
Mavis Butterfield says
Thank you, it’s fixed now. I need to go to bed. 🙂
La Donna Kitsmiller says
If you would use semolina flour your bread would be….beat them off with a rolling pin to keep it for yourself good
Dena says
What size of a dutch oven did you use for this? 6 quart or smaller?
Kim L says
6 qt is correct
Millie Gregory says
Bread baking has interested me for a long time, but I have been intimidated! Going to try this one, though! I need to buy a pot – which size is the best one for this ?
Mavis Butterfield says
I use a 5.5 quart pot.
Erin M says
Hi Mavis
I am going to make this bread this weekend. Like you, I’ve seen it before but never got around to it. Your post has made it irresistible. Can you tell me, did you oil the pot at all or just plop in the dough?
How is your lemon doing? Is it flowering like crazy right now?
Mavis Butterfield says
I did not oil the pot. I was nervous too because I though it would totally burn but it did not. I guess by heating the pot in the oven it creates a brick oven type atmosphere. It’s an awesome recipe. 🙂 Lemon is doing well, we have 7 and they are hanging in there. 🙂
mildred lane says
I ordered the lemon tree also. It lost a lot of leaves but is hanging full of white blooms and little green lemons. Soon I am going to have to research for lemon recipes.lol Thanks for referring the site to order the lemon tree. I really love it.
Pat Macoretta says
I use parchment paper and it works great every time. I have also made this with half whole wheat and all whole wheat and it turns out perfect.
teresa torres says
I have an enamel dutch oven and it says not to heat in oven w/ lid because it is glass. Should I take it back and get the metal one. Thanks
Lois says
My pot has a glass top and it says only 350°. Does yours have a metal top?
Mavis Butterfield says
I use a Le Creuset Enameled Cast Iron Round Dutch Oven, 5.5 qt to cook my bread in. Here is a link so you can see what it looks like: https://amzn.to/354tyYS
Kim L says
I place corn meal in the bottom of my 6 qt pot . . no oil!
Gwenn says
I put the bread on parchment while resting, and then lift the parchment into the pot, instead of rolling the bread in.
Denise says
Line pot with Parchment paper …..
Erin @Quixotic Magpie says
I just made this last night! I got my recipe from Urban Farm though. I am eating it in the form of toast right now. Lol. I think I am in love with this concept of no knead bread!
Courtney says
I found this recipe on pinterest this time last year and have bee nmaking it ever since! Love not only the ease but the versitility. For the holidays last year, I made a loaf for each of my coworkers and wrapped it in a holiday theme kitchen towel with a pretty ribbon. It was a cute and simple homemade gift that everyone really appreciated!
FYI- In case you don’t have dutch oven, you crockpot insert and lid will do just fine as long as it can tolerate the heat. Worked fine when I tried to make 6 loaves in one night!
Penelope says
Thanks for this idea! I make this bread also, but I use a 2 qt glass casserole that is bowl shaped. I have extra crockpot inserts since the base blew out.
Wynne says
This sounds a lot like the no-knead bread Mark Bittman popularized through the NY Times a few years ago. But it skips a rising step: quicker bread! Maybe even breakfast bread! Also, your loaf is a lot less floury in the end (I need crazy amounts of flour outside to keep the towel from sticking to the dough during the second rise.) I can’t wait to try this version. From my experience you can play around with the flours — I’ve done half whole wheat, and even mixed in some rye–as long as you retain a good amount of AP flour.
Chelsea says
I make this bread all the time. There is an asiago cheese version also which is awesome
Robin says
Like Wynne, I too have made a similar version which made the breast very floury on the outside, and I know what you mean about it sticking to the towel. I like the sound of this version better. We have also made double batch loves which have turned out great and have also mixed flours with a half whole wheat (did a version will all whole wheat one time, but it was really, really dense). We like it a little more light and airy. I think I am going to have to go bake a loaf right now!
Kim L says
We have been making this for a 2-3 years now . . it’s delicious!! I got the recipe from Jim Lahay (Sullivan St Bakery in NYC) and he shown the how to’s on TV!
It’s great with Parmesan cheese, green olives, but I wouldn’t try those until you have mastered the original recipe!
Pennies compared to dollars!! Helps to stay on budget!
Lisa says
If you don’t have a dutch oven, what are some alternatives I could use?
Mark says
If you don’t have a Dutch oven, the best thing to do is:
Go get a Dutch oven !! LOL!
No, seriously, …..go get a Dutch oven !
Elizabeth S. says
I am wondering that too. I don’t have a dutch oven and I have never needed one. I know people who have one use it all the time, but if I haven’t needed it now, I don’t really feel like buying another pot and having it sit on the shelf. I don’t think my crock pot base could handle the heat in the oven (not really an experiment I want to try), so I was thinking of maybe just strictly putting in the crock pot after it heated it up a bit? Guess it is worth a shot!
Wynne says
I don’t really have a Dutch oven, either. My pasta pot is thick metal (not the usual pasta pot!) and has an oven-safe glass and metal lid, so I use that. I would use your heaviest oven-safe pot with a lid. If I didn’t have a good lid, I’d experiment with a double layer of foil. Something needs to keep in the steam.
l says
For a birthday party last year I split the dough, half in a dutch oven for a bread bowl for dip and the other half split between two small loaf pans with tin foil on top for the bread slices for dip. Turned out fine. The loaf pan version turned out just like the dutch oven. This certainly is not a picky bread dough. Now I’d like to figure out a whole grain low carb version. But if you ever have the extra cash or someone asks what you’d like for your b-day….get a cast iron dutch oven. mine sits on my stove all the time! I use it for everything except boiling water. Hardly use my other pots. And I’ve noticed all my already wonderful soup/stew recipes have a much better flavor in the cast iron. pain to clean yes…but very flavorful foods is worth it! Love love love my cast iron dutch oven. plus cast iron is fire friendly if there is ever a power outage and you are total electric you can cook up something for the fam on an open flame (fire place or grill). It was a gift, and something I didn’t even know I wanted or needed until I got it.
Lynn says
Easy to clean with hot water, salt, Dawn, and a chore boy. Iron is the BEST! Just make sure it is dry when done. For added assurance, wipe a spoonful of oil or butter all over the inside, with a paper towel, when putting away. Ready for next meal. 🙂
andria says
I used a metal bowl large enough to allow the bread to expand as it baked and covered it with aluminum foil instead of using a lid. worked perfectly! I’m actually making a double batch right now using this method 🙂 just make sure the dough is well floured and no sticky anywhere or you will have a hard time getting it out of the bowl.
Donna in VA says
I will definitely give this a try one weekend. That is a long rising time! I just have regular yeast so I will cross my fingers that it works out OK.
Have you tried making biscotti? It is really easy and makes a wonderful gift. I made 2 kinds to take to hubby’s aunt as a hostess gift. I also make it for Christmas gifts. Definitely a good skill to develop.
Suzet says
Can you share your biscotti recipe?
Jill H says
Blast it, I sold my dutch oven a couple weeks ago because I didn’t use it. Too heavy. Now I’m wishing I had it so I could bake this bread.
Penelope says
I’ve also made this recipe using fruit juice instead of water. Super yummy.
mildred lane says
I would like to try this w/ chopped onions. Do u think it would work? thanks.
Lisa says
It should work if you sautéed them first.
Rosaleen says
Does anyone know if this bread (no knead) can be made with low carb flours? I’m thinking a mix of ground flax seed, whole wheat, coconut, and gluten fours. I’d love to see something like this for diabertics and others who need to keep their carb intake low.
Wynne says
This recipe depends on the gluten from all purpose or bread flour. Whole wheat flour has the gluten but it doesn’t perform well because the rest of the whole wheat interferes with gluten development. But you can buy gluten alone to add; I’ve done whole wheat recipes that add extra gluten to make up for no white flour. A 1-lb loaf usng 2.5c ww flour and no white flour got 1.5 T gluten.
Kathy says
This is just like what Grandma and Mom used to make when I was a kid. Made my own this past weekend, was like a trip back to childhood. Should have done it years ago. I love my raw cast iron!
karen stalberger says
Bread? what bread? Ok I confess it WAS yummy. so guess I best whip up something before the kid gets home from school today or I will be hearing just that . “Where is that bread you had in the oven this morning!” Have any more bread recipes?
Karen
Freezing in MN
Kara says
I’ve got it resting on the counter right now & its not forming a ball at all. I’ve added extra flour but it just spreads all over. Not like the picture above at all. Very frustrating that even this “easy” bread recipe doesn’t work for me.
Tangela says
Mine did the same thing. I was a bubbly and sticky, almost runny. I added a little more flour and folded it on itself a few times – was way too sticky to knead and plopped it into the dutch oven anyway. Just got it out of the oven, so we’ll see!
Lori says
It only rises in the bowl. Be quick on the counter. 30 seconds. Flour hands! I didn’t think it would work, but it did. Have your pot ready. The longest part of this is the overnight rising, then the cooking. The transfer to the pot from the bowl should be over before you know it. Give it another try.
Jennifer says
Actually, her recipe says to let it sit on the counter after you shape the dough, until the oven is ready. So the implication is that the bread can hold its shape. Based on comments here and similar comments about runny dough from other no knead recipes, I shaped my too-soft dough at the last minute with my hot dutch oven at the ready. It won’t be a nice puffy boule like Mavis’ but i’m sure it’ll taste fine. Next time: i’ll try slightly rounded cups of flour or 1/4c less water.
Dena H says
I love this bread!!!!!
Barbara says
Sixteen hours after mixing, I’m wondering how to shape something that is so liquid it is flowing off the cutting board. There’s no way to shape this sponge. It’s very, very wet. The oven is heating, so what now?
Barbara says
My dough didn’t look like yours. I went to your source and found differences. You used half as much salt as Mama, I just read. Salt retards the yeast, and I used SAF instant yeast, so that must have made a huge difference. My dough looked like this:
https://lh6.googleusercontent.com/-em7D-7B4s3I/TYhEMtybeuI/AAAAAAAAADE/Fy4R0eXl9PY/s1600/Good%2BSeed%2BBread%2B-%2B02.jpg Until I added enough flour to be able to keep it on the counter and off the floor, it would have been an unmitigated disaster. (yes, I am totally sick of that word “totally”. It’s like a disease that is spread by overly aggressive internet usage. I have an education and I’m going to use it.) I turned off the oven and I’m letting my cast iron Dutch oven cool off, and now that the liquid sponge is a mound that is holding together, I’m going to leave it alone until it rises a bit. When it begins to rise, I will then re-heat the oven for the specified time and cross my fingers. I have baked all our breads and rolls and gorgeous, fabulous, astonishingly beautiful buns (no, I never use the grossly overused adjectives “awesome” or “amazing”) for years. I thought I would try something new, but new doesn’t always mean better, does it?
I’m a little cranky today. It’s difficult to type, and it hurts. I cut a bunch of flesh off of my thumb yesterday using my mandolin. Sorry if my crankiness comes through. I do enjoy your blog enormously. If I get this break baked, I’ll let you know how it turned out.
Sydney says
I did that in November… 🙁 should have been given stitches. Hope you feel better asap. We’ve made this recipe a ton of times. I usually use 3/4tsp kosher salt instead. Turns out perfectly, but you do need a rapid rise yeast and the patience to let it sit over night. I put parchment in the bottom of a well heated stainless steel stock pot, then drop in the bread then let it bake with the lid on, then off until I get the color I want, and when I knock it it sounds hollow.
Barbara says
There are no edges to pull together with stitches when you take a slice off the pad of your thumb, like slicing the entire top off a loaf of bread rather than cutting slices as we know them. It isn’t like cutting straight into flesh with a knife or razor. I’m an R. N. and former surgical nurse. I knew what to do and I did it, even though it took 2 1/2 hours to stop the bleeding. It will heal nicely with no scar.
Considering that the temperature at which paper will burn is 452 degrees Fahrenheit, and no oven can be all that accurate, I wouldn’t ever put paper under it. Please be very careful using parchment with something this hot. Cookies? Wonderful! A 450 degree oven? No way. The only saving grace for the bread is that a tight lid keeps air out so that it will be a limited burn until you remove that lid, then it could flash in your face. Please, never put paper into an oven that hot! I started my bread 16 hours earlier, last night, and it was completely liquid at 8 AM. I should have stirred more flour into it before I dumped it out. There’s no way someone can shape something that liquid. My Hubs did have two slices of it for lunch, and as it is his palette I try to please, it can be considered a success, but not by my standards. It is pale, doughy, and under baked. I will heat up that oven before dinner tonight and toss that bread in until it becomes crispy on the outside. If all else fails, I will crumble it and put it in the dehydrator to use as bread crumbs for coating chicken.
Barbara says
After adding about one extra cup of flour, the mass finally resembled bread dough, and I covered it, waited about a half hour, and when the oven was well heated for 45 minutes, I had the Hubs pull out the oven shelf and take the lid off the Dutch oven. Wrong. The lid did not come off the Dutch oven, and Hubs burned his thumb. We pried at the lid until the point came when I decided the oven had cooled too much, pulled it out of the oven and shut the oven door with a stainless steel baking sheet on the shelf. When it reached the proper temperature, I scraped that still sticky dough onto the baking sheet and let it bake for 30 minutes. It plopped onto the baking sheet in an interesting shape. More about that later. It had decent oven spring, and although it didn’t develop a very nice color, it looks like a decent loaf of bread, is crusty and full of holes. It’s chewy and tasty. We have tried to describe its shape for you as follows: an alien grey’s head, a heart (not a valentine, but a real human heart), or a face. I may or may not try this recipe again, or I may try someone else’s. Artisan bread recipes are all over the web, and this particular one has changed hands at least three times, and used different yeasts, different temperatures of water, and different amounts of salt. I traced yours back to Mama, and hers back to someone else’s. Sigh. Then there are the Paleo people, the gluten free people, and they are all scary. I may be old, but I’m no dinosaur. I just want simple, easy, fast homemade bread. You know, that staff of life thing. I don’t have digestive issues. Is there anything truly simple in life? I’m going to go water my lettuce, growing in pots in my driveway. That’s simple.
Sydney says
We’ve made a similar recipe, but I don’t have a Dutch oven *gasp* so I use a big stainless pot. I also use a small piece of parchment in the bottom and’ it crisp and lifts no problem. 🙂
Gwenn says
I’ve made 3 batches of this in the last couple of days… I think I have a problem ha! I made a plain one as directed above, loaf #2 I mixed in fresh rosemary & loaf #3 had thin sliced garlic throughout. It was so much easier than I thought it would be & that should mean something coming from someone that, dare I say it, typically *hates* to cook. Thanks for sharing Ms Mavis!
Mavis Butterfield says
You bet! I’m glad you liked it. 🙂
Lori says
When did you add your rosemary or garlic? I would think you added them to the flour before the water. I was thinking about the same thing. Added flavors for variety. I love Onion bread.
PattyB says
I’ve been making this bread for about a year now and it comes out perfectly every time. At first I couldn’t believe how simple it was. I didn’t think it would work. Happy it did and so is my Hubby. He loves crunchy food.
Barbee near Dallas says
Extra Dutch Oven or crock pot is now on my list of items to look for at the thrift store.
I have a (really expensive one) my husband bought for me one Christmas and I am doing my utter best to prevent the burning and discoloration of the interior enamel-any hints or tips on keeping that ‘sparkly’ white?
Thanks
P.S. I love Courtney’s Christmas gift idea.I’m sure my neighbors will thank her as well. Next December.
🙂
sue says
Is Rapid Rise yeast better than Active Dry yeast? Has anyone tried both and what is the difference in taste/texture? Thanks for the help.
Mavis Butterfield says
I used active dry yeast Sue.
sue says
Thanks. The recipe said Rapid Rise and I never use that type so I wasn’t sure.
Jessica says
Mized this up yesterday afternoon and baked today.. OH MY! Love it! Kids loved it and the husband was acting impressed about my *artisan bread skillz*! YUMMY! Thinking I will try a batch with Whole Wheat Pastry flour and some added gluten!
Angela says
I’ve been meaning to make this bread ever since you posted it! I finally did and YUM! I will definitely be making this bread a lot! 🙂 I love recipes that are so simple and hands off, yet produce an incredible result. Thanks for sharing! A note: I used regular yeast (didn’t have the rapid rise kind) and I found a bench scraper to be an invaluable tool when first taking the dough out of the bowl. It allowed me to work with dough and get it a little less sticky.
Debbie says
Does the inside of the dutch oven turn black? And could i have the link for lemon tree please?
Lori says
I used regular yeast. The dough DOES flow. It is supposed to flow. It only rises once. Don’t use extra flour. That moment of taking it from the bowl onto the counter to form into a ball is just that, a moment. Use a table knife to pop the lid off your pot when done. Use hot mitts. I lucked out and have a pot with a swivel handle like a bucket, so it’s easy to move the pot around, but that mofo is HOT.
It worked perfectly. It makes fabulous french toast. I’ll be making this regularly.
Lemon tree? I need one of those!
Charles Sifers says
This is not a particularly high hydration dough, but if your flour is weak, it will not have the same consistency. Also, measuring flour by volume, instead of weight creates a whole other issue. A cup of flour can hold anywhere from 4 1/2 to up to 8 or 9 ounces of flour, depending on how compacted the flour is.
Most bakers who want better consistency, use weight to measure their flour. Most recipes that are converted for weight consider a cup of flour to weight 6 ounces.
Next time, try bread flour and use a digital scale to weigh the four.
You can also get excellent results by refrigerating the sponge. It will still rise, but fermentation will be slowed down. This produces more complex sugars and makes for a more flavorful loaf. It also makes working with the dough, easier.
kendall says
I have made this bread quite a few times now and have become obsessed with improving the flavor. I recently found this link to the original New York Times article where Mark Bittman explains the process (including less yeast and a second rise). Looking forward to trying it soon! http://www.nytimes.com/2006/11/08/dining/081mrex.html
Susie says
I just made this bread this morning – mixed the dough and let it rise only 3 hours. It was as good this way as when I let it rest overnight. I love this recipe!
Vy says
Making my 4th and 5th loaves of this … the dough is covered and rising. Easiest dang recipe I’ve ever seen, and it’s sooooo good. Thanks again Mavis!
Jorien says
Did you mix yeast per directions ten added to flour or just dump in flour then add water?
Leslie says
I have been making this for a long time. I just bought a new Dutch oven and the lid has three small vent holes in it. Will that matter?
Theressa says
I love this recipe and have been making it for five years now. I don’t have a Dutch oven so I use a Pyrex bowl. I found a lid that fits it decently. The bowl gives it a nice round shape.
Rosa says
Made this. It was delicious. I made it in a Pyrex dish with the lid.
Karen says
What brand of flour and yeast do you prefer for your no knead Dutch oven bread? Thank you for sharing this recipe! Thanks! Looking forward to trying this recipe
Mavis Butterfield says
I like King Arthur Flour and as far as yeast goes, I really don’t have a preference.
Judy says
Just made this for the first time, everything worked perfectly, except when I let it cool and sliced a couple pieces, it is a little doughy inside. Crust is perfect. So what would cause this so I can make a change when I make it again, like probably today???
Catherine says
Hi where can I order the lemon tree that many folks are referring to ! And when making this bread recipe when would you add cranberries and pecans ! Thank you all
Meggie says
I use pyrex and still comes out perfect ,u dont need necessarily iron cast pod
My is round with cover (of course)
And i use same metod,
Lorraine says
I would love to make a jalapeño, cheese bread but unsure of the measurements. Can you help?
Sean says
This is my first time making this type/style of bread. Seems too easy. I was expecting a slightly larger loaf than what I got but so be it. I did the min time of 12hrs. Does the crust hold in the steam? I ask cause when I first cut into it, it seemed sticky and quite “crummy”. Flavor was plain as to be expected by just salt. We will try the flavored version of this recipe next. Cheers from Bermuda!
Linda J Harber says
I just made this. I did 1/2 whole wheat and 1/2 all purpose flour. I put lots of everything seasoning on top and OMGosh is this devine. I don’t even like whole wheat bread – I made it for my hubby. But this is incredible.
Veronica says
I just pulled it out of the oven less than an hour ago and my family has almost devoured the loaf. It was delicious and I was amazed at the ease and got t ok use my new 3.5Q Dutch oven. We ate most of it with butter, but i do look forward to trying it with more spreads and with the different mix-ins. I tried a slice in half for a small sandwich and while it is delicious, it is too soft to hold it all together if it had been much bigger. The crust is beautifully crunchy and golden and the center is soft and yet still chewy. My son is already asking me to make another one.
Linda says
I made this bread today and the flavor was wonderful. But it was so hard to cut,, my hubby offered to bring in the chainsaw. Is it supposed to be that tough or did I over bake? This was my first time making artisan bread.
Carole says
Perfect every time!
Kim C. says
Comes out perfect every time.
Deborah says
I don’t have a Dutch oven with lid that will go in the oven. How can I cook it otherwise?
K says
Great bread. Is crusty. But great Will make this again
Julie says
What brand of Dutch oven do you have? I’m looking to purchase one and want one that will last!
Mavis Butterfield says
We have the Le Crusette dutch oven 5.5 qt.
DeeS says
This recipe never disappoints me. My oven and pot are warming now. I’ve tried making cheese bread, this go around. I’m so excited to taste it!!!!