No Knead Dutch Oven Bread



  1. 3 cups all-purpose flour ( You can also use whole wheat or gluten-free)
  2. 1/2 teaspoon instant yeast
  3. 1 1/2 teaspoons salt
  4. 1 1/2 cups water
  5. 6 Quart Dutch oven. I used a 7.25 quart Le Creuset dutch oven so I added to the recipe.


DOUGH PREP: In a large bowl, mix the flour, yeast, and salt together until mixed. Stir in the water until a thick and chunky dough forms. Free free to add a few more tablespoons of water, just enough to get it barely wet throughout. It’s gonna look scrappy and strange. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature. I left mine overnight to have fresh bread in the morning. It's also great to make in the morning and leave out all day while you are at work and make fresh bread for dinner.

PREP FOR BAKING: When you’re ready to bake, preheat the oven to 450. Stick the enamel coated cast iron Dutch Oven in the oven for about 30 minutes to heat. You can put it in before you turn on the oven and it can heat up with it. At this point, the dough should be big and puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. Remember: NO KNEAD. Gently shape it into a ball with flour on the outside, set on a piece of parchment, and cover with plastic while your pan heats up.

BAKE: Remove the plastic from the dough. Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it’s very hot). Bake, covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy.