This No Knead Bread is baked in a dutch oven and is the perfect crusty french bread recipe. This makes a beautiful artisan loaf of bread and is so easy! The only ingredients you need are flour, water, salt, and yeast for the perfect overnight bread.
This is the easiest bread recipe known to man! It literally takes two minutes to prepare. I was in shock the first time I made this bread because it was just too easy and the end result was absolutely mind blowing.
The first time I made this bread for my Mom, who is the ultimate bread maker, she couldn't believe how easy it was and we ended up with crusty artisan bread that looked like it came straight from a French bakery.
The ingredients in this No Knead Bread are flour, salt, yeast, and water. That's it! This bread recipe calls for only 4 ingredients. You literally stir the ingredients together for 30 seconds and you are done. Just set aside the bread dough to rise for 12-18 hours and then bake it. That's it!
The key is baking the bread in a dutch oven. This helps to create a crusty exterior. I am positive you are going to love this homemade artisan bread recipe!
Dutch Oven Bread Ingredients:
- Flour -- I suggest using all-purpose flour or bread flour in this recipe. Bread flour has a high protein content so it is good for a hearty bread. All-purpose flour has slightly less protein than bread flour but is a universally used flour because of its protein content.
- Yeast -- I suggest using active dry yeast. You only need ½ teaspoon because this is a slow-rising bread. This is going to slowly rise for 12-18 hours.
- Salt -- If bread is ever lacking flavor, it is because there is not enough salt in the dough.
- Warm Water -- I suggest the water be warm at approximately 110 degrees. This helps to activate the yeast. If it is too hot, it will kill the yeast. Use a thermometer to check the temperature of the water.
Why does Overnight Bread have such a long rise time?
This dutch oven bread doesn't call for that much yeast, only ½ teaspoon, so it needs a long rise time to develop flavor and create the perfect texture.
Slow and steady wins the race with this artisan bread recipe. You end up with a flavorful, chewy texture, with a crusty exterior. it is the perfect no-knead bread recipe!
Why do you need a Dutch Oven or a pan with a lid?
Dutch ovens are known for their even baking and they have the benefit of trapping the steam released by the dough in the initial phase of baking.
The steam prevents the crust from setting until the loaf has expanded to its maximum height. Once this happens, you remove the lid and let the top of the bread brown for several minutes.
What type of Dutch Ovens do you suggest for baking Dutch Oven Bread?
My favorite Dutch Ovens are the Staub Brand Dutch Ovens and the LeCreuset Dutch Ovens. I always look for them to go on sale. They are always coming out with new, beautiful colors and I am a sucker for a gorgeous dutch oven.
You can also find a Lodge Dutch Oven on Amazon for a less expensive price.
I use my dutch ovens all of the time for so many recipes. I actually leave two dutch ovens out on my stove at all times, that's how much I use them!
How to make the Best No Knead Bread:
- Start with a mixing bowl. Add flour, yeast, salt, and warm water. Check to make sure the water is warm but not hot. You want the water to be about 110 degrees. If it is too hot, it will kill the yeast.
- Stir the mixture together. The mixture will look shaggy and that is ok. I suggest using your hands to create a ball and bring all of the ingredients together.
- Cover and let the mixture rise for 12-18 hours. It is important to let it rise for at least 12 hours as it allows the flavors to develop.
- When ready to bake, heat the oven to 450 degrees. Place the dutch oven into the oven to allow it to heat up for 25-30 minutes.
- Remove the dough from the bowl and place it on a piece of parchment paper. Shape it into a round ball that will fit into the dutch oven.
- Carefully remove the hot dutch oven from oven. Place the dough with the parchment paper into the hot dutch oven. Cover with the lid.
- Place in the oven and bake for 30 minutes.
- After 30 minutes, carefully remove the lid with hot pads and let it brown for about 6-12 minutes, depending on how brown you want the crust to be.
- Remove from the oven and let sit for 15 minutes before slicing.
POPULAR BREAD RECIPES:
I love baking bread and have some easy bread recipes like my Soft French Bread Recipe, which even kids can make!
If you want to make QUICK yeast bread, check out my 1-Hour White Bread Recipe and my 1-Hour Whole Wheat Bread Recipe.
If you want to make bread for sandwiches, check out my Classic Sandwich Bread Recipe.
This bread turns out great with white flour or bread flour. I have used both. I sometimes double it and use my larger Dutch oven. Makes an big impressive loaf. It is fun to make.
How much flour ? ?
Ok....I am obsessed with this bread! It not only looks awesome, but it tastes amazing. I have tried adding all kinds of things....raisins, currants, raisins and walnuts, pecans and last night I mixed in white chocolate chips with the pecans and baked it this morning....and it was DELICIOUS! I can't stop eating it. There are so many variations I want to try.....but the bread without anything extra added in is still fabulous! Thank you Modern Honey for a great recipe.
Carolina your comment made me so happy! I am absolutely THRILLED to hear that you are trying out a bunch of different mix ins. So fun! I love when my recipes can become “staples” in a household. Thank you so much for using it!
The picture of your bread looks so delish! I had high hopes, but alas, my turned out just mediocre. I will try again, but, for now, can only give it a 4-star review.
Do I cook it fir longer before taking off the lid?
I left eggs in the car and they were in 73 degrees and 6 hours. Do I throw them away?
Bread loving girl
I love making bread. It's my favorite thing - and I love the artisan breads I buy at the store. I always thought making artisan breads would be harder, so never tried it. But you said this recipe was easy, so I decided to give it a try. AND YOU WERE ABSOLUTELY RIGHT! It is not only easy, but it was SO Good and looked as beautiful as the ones I buy. I am so excited to make this again and again and try different added ingredients. Thank you so much for this recipe!
Can I use:
- Cuisenart Bread machine for the dough?
- Bread yeast?
I only have bread yeast?
Can a gluten-free all purpose flour be used instead of the recommended flours in your recipe? Thank you in advance for your suggestions.
Can I use for salt; kosher, or sea salt or do have to use table salt?
Absolutely! If you use kosher salt, you can increase the salt to 2 teaspoons.
Can I use for salt; kosher, or sea salt or do have to use table salt?
Can I use wheat flour on this recipe?
Absolutely! This recipe is super versatile and can work with different types of flour. Whole wheat would be amazing!
Do you have to refrigerate the dough before you bake it? I can’t wait to try this recipe out.
Hi Laura! You just leave the dough out at room temperature. No need to refrigerate the dough. It will smell slightly fermented because of the yeast and that is perfect...it is what gives it flavor.
what do you cover with?
Hi! You cover the dutch oven with the lid to keep the steam in, which helps to develop the crust.
on the Artisan No Knead Bread...what do you cover the bowl with before letting it rise for 12 hours?
Hi Deb! I like to cover the bowl with a light flour sack towel or tea towel. I like to make sure the bowl is large enough that the bread dough doesn't rise above the bowl. I hope this helps!
Question: May I use 1/2 Teaspoon of SAF Instant Yeast?
Hi Christine! Yes, you sure can. It may work faster as it doesn't need to be activated but since my recipe only calls for 1/2 teaspoon of yeast, it will be a slow process regardless.
Can you double this recipe or maybe do a 1 1/2 recipe? My Dutch oven is a larger one & I would like a thicker "loaf". Thanks
Absolutely! I would suggest 1 1/2 times the recipe, giving that a shot first. It should work great in a larger Dutch oven.
I’ve made this bread multiple times, original recipe is from recipetineats.com. Yours is uncomfortably close to her exact recipe, the only real difference is rise time, at least give her some credit.
Hi Kat! I love to give credit so I went to check her recipe. We may use the same ingredients which is the standard ingredients for any traditional french bread recipe -- flour, yeast, water, and salt. But we have completely different ratios.
She calls for 3 cups of flour, I call for 3 1/4 cups of flour. She calls for 2 teaspoons of yeast, I call for 1/2 teaspoon of yeast. She calls for 2 teaspoons of salt, I call for 1 1/2 teaspoons of salt. It is an entirely different recipe. Her recipe is a quick rise. This recipe is a long rise -- 12-18 hours which is the reason, I only call for 1/2 teaspoon of yeast. This is not the same bread recipe. Jim Lahey NYT is the one who first came up with this dutch oven bread recipe and I gave him credit. My recipe is most similar to his recipe. I hope this clears up any confusion! 🙂
I love making breads, too, and I can't wait to try your Dutch Oven Bread! I saw that you have a sandwich bread recipe. Could you use this recipe to make sandwich buns? As a child, my best friend's mom always made sandwich buns so tasty that we would eat them without filling them with meat and cheese! Wish I could find a recipe like that. Got one? Thank you so much for sharing your recipes!
Hi Dee! I think what you may be looking for is a brioche sandwich buns recipe. Let me work on one for you. It makes the best sandwich buns!
Can't wait to try this Bread. I'm off tomorrow so that will be perfect for me. I made your pretzels today...I had a craving for them, so I made a batch. This recipe looks so easy. .I hope mine comes out as pretty as yours. This Bread and a stick of butter, and I'm a happy girl...Thank you for the recipe.
Oh Donna, you are the best! You are always baking and cooking up a storm. Amazing!
What size Dutch Oven for this bread recipe?
Hi Kristy! I would suggest a 5 qt - 6 qt Dutch oven. I use the Staub 5.5 qt and it works really well. If you use a larger dutch oven, your bread may spread wider. I hope that helps!
Hi Kristy!!! I make you lovely recipe and the was wonderful!!! Thanks!!!