Your Recipe Pack

One recipe on one sheet — no cover, just the card. Print it, save it as a PDF, or share this link — it rebuilds the same pack. Change the selection below and rebuild.

1 page // Letter or A4

1 page // one recipe, no cover // pick “Save as PDF” in the print dialog

Meal Instructions

Specimen #0064·DUTCH OVEN·Weekend Project

Dutch Oven No-Knead Bread

Crusty, bakery-style artisan loaf with a blistered golden crust and chewy open crumb using just 4 ingredients and zero kneading.

Cook temp

450°F

Total time

52m

REST

30m

Serves

PULL AT

205°F

Ingredients

3 cups All-Purpose or Bread Flour — unbleached

1/2 tsp Instant Yeast

1.5 tsp Kosher Salt

1.5 cups Warm Water — approx 100°F

Equipment

6-Quart Cast Iron Dutch Oven with Lid

Mixing Bowl

Parchment Paper

Oven Mitts

DirectionsGet to the point

1Mix 3 cups flour, 1/2 tsp instant yeast, 1.5 tsp salt, and 1.5 cups water in a bowl for 60 seconds. Rest 8–18 hours.

2Shape dough into a ball on parchment paper. Preheat empty Dutch oven in 450°F oven for 30 minutes.

3Drop parchment with dough into smoking hot Dutch oven; cover with lid and bake 30 minutes.

4Remove lid and bake 12 more minutes until crust is deep blistered mahogany.

Dad pro tip

The single most impressive food you can make for under $2. Four ingredients, 60 seconds of stirring before bed, and a 450°F preheated Dutch oven gives you a loaf that looks and tastes like a $9 European bakery artisan boule.

Kid adjustment

Slice thick and serve with salted butter, honey, or fruit jam. Kids love the crispy crust.

Reheat

Toast slice in toaster or warm whole loaf in 350°F oven for 5 minutes.

BASIS: Jim Lahey / Artisan Bread in 5 Dutch Oven steam bake protocol at 450°F.180 kcal · 5g protein · 36g carbs · 1g fat
USDA FoodData Central #168878

mealinstructions.com/recipes/dutch-oven-no-knead-breadPage 1 of 1

Your Recipe Pack

Build your own pack

Dutch Oven No-Knead Bread