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
- 232°C · preheat
- Total time
- 52 min
- 10 prep · 42 cook · 30 rest
- Pull at
- 205°F
- USDA safe minimum
- Rest
- 30 min
- Before slicing
No Knead Bread | Bread Recipe | The New York Times · The New York Times
Mark Bittman and Jim Lahey demonstrate the overnight wet dough fermentation and dropping it into a preheated Dutch oven to steam.
- Target //Cook at 450°F (232°C) Covered then Uncovered for 42 mins.
- Doneness //Pull when internal temperature reaches 205°F (USDA safe minimum). Rest 30 mins before slicing.
- Golden Rule //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.
- Family Tweak //Slice thick and serve with salted butter, honey, or fruit jam. Kids love the crispy crust.
Ingredients
- 3 cupsAll-Purpose or Bread Flour, unbleached
- 1/2 tspInstant Yeast
- 1 1/2 tspKosher Salt
- 1 1/2 cupsWarm Water, approx 100°F
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Get to the point
- 1
Mix 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.
- 2
Shape dough into a ball on parchment paper. Preheat empty Dutch oven in 450°F oven for 30 minutes.
- 3
Drop parchment with dough into smoking hot Dutch oven; cover with lid and bake 30 minutes.
- 4
Remove lid and bake 12 more minutes until crust is deep blistered mahogany.
Step by step
Tap a step to cross it off60-Second Dough Stir & Long Fermentation
In a large bowl, whisk 3 cups all-purpose or bread flour, 1/2 tsp instant yeast, and 1.5 tsp kosher salt. Pour in 1.5 cups warm water (approx 100°F). Stir with a wooden spoon for 60 seconds until a sticky shaggy dough forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
WhyLong room-temperature fermentation develops natural gluten networks and sourdough-like flavor without requiring a single second of hand kneading.
Dough Ball Shaping & Dutch Oven Preheat
Turn dough onto a floured sheet of parchment paper. Fold edges into center to form a round ball, seam-side down. Dust top with flour. Place empty Dutch oven with lid ON into oven and preheat to 450°F for 30 minutes.
WhyPreheating the heavy cast-iron Dutch oven is critical — dropping dough into a 450°F hot chamber creates an instant thermal burst ('oven spring').
Trapped Steam Covered Bake
30 minCarefully remove the blazing hot Dutch oven using heavy oven mitts. Use parchment paper corners as handles to lift and lower dough ball into the pot. Cover with lid immediately. Bake at 450°F for 30 minutes.
WhyThe moisture evaporating from the dough is trapped by the heavy lid, steaming the loaf to allow maximum rise before the crust sets.
Uncovered Blister Finish & Wire Rack Cooling
12 minCarefully remove the Dutch oven lid. Bake uncovered for an additional 12 minutes until the crust turns a deep golden mahogany and sounds hollow when tapped on the bottom (internal temp 205°F). Transfer to a wire rack and cool for 30 minutes before slicing.
WhyResist the urge to cut warm bread immediately — letting it cool sets the internal starch crumb structure.
- 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 & toddler adjustment
- Slice thick and serve with salted butter, honey, or fruit jam. Kids love the crispy crust.
- Serve with
- Dutch oven dad chili · Beef stew · Chicken and dumplings
- Reheating
- Toast slice in toaster or warm whole loaf in 350°F oven for 5 minutes.
- Calories
- 180
- Protein
- 5 g
- Carbs
- 36 g
- Fat
- 1 g
Nutrition source: USDA FoodData Central #168878. Cook-time basis: Jim Lahey / Artisan Bread in 5 Dutch Oven steam bake protocol at 450°F.
Frequently Asked Questions
How do you reheat leftover dutch oven no-knead bread without ruining the texture?
Toast slice in toaster or warm whole loaf in 350°F oven for 5 minutes.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 205°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 30 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Slice thick and serve with salted butter, honey, or fruit jam. Kids love the crispy crust.
What are the best side dishes to serve with this?
Recommended sides include Dutch oven dad chili, Beef stew, Chicken and dumplings.