No-Knead Dutch Oven Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
A very easy no-knead bread that tastes great!
  • 3 cups bread or all-purpose flour
  • 2 teaspoons sea salt
  • 1 teaspoon active dry yeast
  • 1.5 cups warm water (about 110 to 115 degrees F)

  1. In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be very wet and very sticky to the touch.
  2. Cover bowl tightly with plastic wrap and set aside in a warm place, 8 to 18 hours until dough rises, bubbles and flattens on top.
  3. Heat oven to 450 degrees F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before ready to bake.
  4. Punch down dough. Generously flour a sheet of parchment paper. Scrap dough onto parchment and, with floured hands, quickly shape into a ball.
  5. Place dough in the middle of the parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.
  6. Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, by holding the parchment paper and carefully dropping into the Dutch oven. Put the lid back on the Dutch oven and return to oven.
  7. Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Watch carefully so the top does not get burned. Cool slightly before slicing.
Recipe by Steve Anderson Cooks at