No knead dutch oven bread is so easy to make and turns out perfectly every time, even if you are a beginner. Bake this with coals or in the oven, it’s amazing either way!
It has been well established at this point that Andy and I love cooking in our dutch ovens! Andy is the real mastermind behind most of the recipes, I just do what he tells me. Ha!
Baking Bread in a Dutch Oven
This dutch oven bread is a total showstopper and hit with everyone who tries it. And it couldn’t be easier to throw together! It only has 4 ingredients and you can do all the prep the night before.
Mixing the dough the night before really lets the flavor develop from the yeast fermentation. The dough is a really wet dough too, so don’t be surprised when you mix it up.
The combination of the overnight proofing and the wetness of the dough leaves you with a really flavorful and air-filled bread with a crispy outer crust.
Baking the bread in the dutch oven also helps gets the entire crust nice and crisp while keeping the inside of the loaf nice and tender. This is truly a remarkable recipe, and so easy! It leverages all of my favorite things about baking – ease and science!
How do you get bread out of a dutch oven?
This is a common question, but really it couldn’t be simpler. If your dutch oven is seasoned correctly, the bread will just pop right out. We use a long spatula and an oven-mitt covered hand to gently lift it out and let it cool.
If you are worried about it sticking or aren’t using a cast iron dutch oven, just line the pot or pan you are using with parchment. This will also make it easy to remove!
What is the best size dutch oven for making bread?
We use a 10-inch deep dutch oven for baking bread. This allows the bread to rise to the sides of the dutch oven while baking but not touch the top of the dutch oven.
What kind of dutch oven can you use for bread?
For this bread, we obviously used a camp dutch oven. That means the dutch oven is just cast iron and can be used with coals directly on the top.
If you have an enamel coated dutch oven, that will also work great for this dutch oven bread.
You can put your camp dutch ovens in the oven and bake the bread if you don’t want to use coals, but I don’t recommend using coals on an enamel coated dutch oven. Those are made for stovetop or oven use only.
Looking for more delicious dutch oven recipes??
- Dutch Oven Chicken
- Dutch Oven Ribs
- Dutch Oven Potatoes
- Oven Baked Rotisserie Chicken
- Dutch Oven Brownies
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No Knead Dutch Oven Bread
Ingredients
- 3 cups flour all purpose
- 2 teaspoons yeast active dry or instant
- 1 teaspoon salt
- 1 1/2 cups water lukewarm
Instructions
- In a large bowl, combine dry ingredients.
- Add water and mix until homogenous.
- Cover and let rise in the fridge or cooler overnight.
- After rise time, shape into a round loaf by stretching the dough from the top to the bottom of the loaf and pinching it at the bottom.
- Place in a well seasoned and lightly greased dutch oven.
- Place 4 coals directly under the dutch oven.
- Place about 10 coals on top of the dutch oven.
- Place 6-8 coals along the outside of the dutch oven, not underneath it.
- Bake for about 30 minutes, checking at 20 until the top and bottom are golden brown and the center of the bread registers 205º on an instant read thermometer.
- In an oven, bake at 450º for 20-30 minutes on the middle rack until the top and bottom are golden brown and the center of the bread registers 205º on an instant read thermometer.
- Let cool before slicing.
Alli says
Such an easy and delicious bread recipe!