No-Knead Bread A Crusty Dutch Oven Love Affair

TJ Holyoake
Apr 12
2 min read

Experience the rustic charm of this simple No-Knead Artisan Bread, crafted with just four essential ingredients: flour, instant yeast, salt, and water. This delightful loaf undergoes a slow overnight fermentation, allowing deep, complex flavors to develop naturally.

Baked to perfection in a Dutch oven, it boasts a crisp, golden crust and a tender, airy crumb. Perfect for sandwiches, dipping in olive oil, or soups and stews. However, it a dream with just butter.

Ingredients

430g (3 ¼ cups) bread flour

1g (¼ teaspoon) instant yeast

9g (1 ½ teaspoons) salt

350g (1 ½ cups) water

Method

1. Combine the Basics

In a large mixing bowl, whisk together the flour, yeast, and salt. Add the water in one go and stir until a shaggy, sticky dough forms. No need to overwork it—just mix until combined.

2. Let Time Do the Work

Cover the bowl tightly with plastic wrap and refrigerate the dough overnight. Let it rest for 12 to 18 hours; this slow fermentation builds flavor and texture.

3. Turn It Out and Fold

Lightly flour your work surface and gently remove the dough from the bowl. If it's a bit sticky, a dusting of flour on top will help.

Using floured fingers, fold the dough like a letter: top over center, bottom over top, side to side—until you have a loose, square-ish shape. Cover lightly with plastic wrap and let it rest for 15–20 minutes.

4. Shape and Proof

Flour your hands again and gently shape the dough into a ball. Place it seam-side down on a lightly floured sheet of parchment paper. Sprinkle the top with a touch more flour, cover with a clean cotton towel, and let it rise for 2 hours.

For a decorative touch and controlled expansion, score the top with a ½-inch-deep slash just before baking.

5. Preheat Like a Pro

About 30 minutes before the dough is ready, preheat your oven to 450°F (232°C). Place your Dutch oven with the lid on inside to heat as well.

6. Bake to Perfection

Carefully remove the hot Dutch oven. Use the parchment to lift and lower the dough into the pot—no need to remove the paper.

Cover and bake for 30 minutes. Then, uncover and continue baking for another 15 to 30 minutes, until the crust is deeply golden and crisp.

7. Cool and Enjoy

Transfer the bread to a wire rack and allow it to cool completely before slicing. Patience pays off here—cutting too early can compromise the texture.