Dutch No Knead Oven Bread

A round loaf of freshly baked bread sits on parchment paper on a wooden surface, with a golden, crispy crust and visible flour dusting.

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Dutch No Knead Oven Bread

The best artisanal bread with basic ingredients, it's crusty on the outside and tender inside with fantastic flavor!

Course any meal, bread, Side Dish

Cuisine American

Keyword artisanal bread, Dutch oven bread, no knead bread

Prep Time 5

Cook Time 20

proofing 3

Servings servings

Calories 525kcal

Author Paula

Equipment

Ingredients

4 and ¾ cups (570g) all-purpose flour + some extra for flouring
2 and ¼ teaspoons (about 1 packet (7g)) instant yeast
2 teaspoons (12g) sea salt
2 cups (472 ml) warm water about 120°F/48°C
2 teaspoons (13.5g) maple syrup agave or granulated sugar
1 teaspoon (4.4g ) olive oil or any neutral oil

Instructions

In a large bowl, whisk the dry ingredients together until combined. Create a well in the center and add the warm water, maple syrup, and oil. Stir the water into the dry ingredients to form a dough. You want to stir until it’s all incorporated and the dough looks shaggy, about 1 minute.
Lightly grease the sides of the bowl, and turn the dough over in it to grease the dough. Cover with greased plastic wrap or light kitchen towel. Let the dough rise on your counter for 2 to 3 hours. If your kitchen is cold, place it in your oven with the oven light on and the oven off. The microwave is another draft-free place you can let it rise. The dough will double in size so be sure to use a bowl tall enough to manage this rise.
In the last 30-40 minutes of rising, place your Dutch oven in the oven and preheat at 450°230°C. You want to add your Dutch before preheating so it preheats with the oven (this will ensure it doesn’t crack).
After two hours, the dough should have bubbles on the top. Flour a surface with at least 1 tablespoon flour spread out, then pour the risen dough onto it. Sprinkle another 1/2 tablespoon of flour onto the top of the dough and flour your dough scraper.
Using your dough scraper or large knife, fold the dough on top of itself. Do this by pulling the outer edges up and onto the centre. Rotate the dough and do it a few more times, about 6 to 12 times. You want the dough to feel a bit tighter and to start forming a shape. Feel free to lightly sprinkle more flour during this process. It should take you less than a minute.
Scoop the dough and place onto a piece of parchment paper. Using your hands, scoop/shape it into a circle.
When the oven is preheated, carefully remove the Dutch oven with oven mitts. Take the lid off and place the dough (on the parchment paper) into the Dutch oven. Place the lid back on and put everything back into the oven.
Bake for 45 minutes. After that time, open the oven, carefully remove the lid and continue to bake for an additional 15 to 20 minutes until the crust is at your desired level. If you're using a gas oven/convection oven, only do it for 5 to 10 minutes so the bottom and tips don't burn.
Remove from the oven, and set down. Lift up the edges of the parchment to transfer the bread to a wire cooling rack. If you want to test it for doneness, you can turn it over and lightly tap on the bottom. It should sound hollow.
Cool for at least 30 minutes, slice, serve, and enjoy!

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