Dutch oven artisanal bread, sliced fresh from the oven.

The Easiest Dutch Oven No-Knead Bread Ever

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All About the Bread

Whether you’re a beginner at bread making, or you’ve been doing it for years, I think you will love this one! It’s really easy, so even if you’re used to making more complicated versions of bread, this is a low-stress option that you can use when you want fresh bread, but don’t want to be too bothered with it.

My bread making journey (not counting banana bread or cornbread) started around 2019. The first bread that I made was an easy no-knead peasant bread. From there I expanded to French bread, rolls, pretzel rolls, and raisin bread, just to name a few. I always wanted to try baking bread in the Dutch oven, but it really intimidated me. Last week, I finally gave it a shot! After four loaves, I decided that I was happy with the recipe and ready to share it with you! Be sure to scroll all the way down to the bottom of my recipe for some tips on baking in a Dutch oven.

As seen on instagram here.

Dutch oven artisanal bread, sliced fresh from the oven.
Dutch oven artisanal bread.

If you love bread, check out my focaccia recipe here!

And One More Thing…

The towel featured in my photos today is my Love of Mom design from my Mother’s Day collection that I designed with my daughter for Geometry House. I am so proud of this collection and still can’t believe that my 13 year old daughter has her artwork out in the world now! You can read more about our collection here. Our code, SarahR15, will save you 15% on all of your Geometry orders.

A few reasons that we love Geometry House towels, and have been using them for years: The towels are eco-friendly and made with recycled plastic bottles. Additionally, they are quick-drying and don’t stay wet or get stinky like so many towels can. And lastly, they are also seven times more absorbent than standard towels. They make great gifts for family, teachers, or really anyone!

Geometry House towels

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The Easiest Dutch Oven No-Knead Bread Ever

Recipe by Sarah
0.0 from 0 votes
Course: BreadCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Rise time


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This easy artisanal bread comes together with just four ingredients! No mixer, no kneading, no worrying!

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  • 3 c bread flour

  • 2 tsp instant yeast

  • 1 1/2 tsp fine salt (I use pink Himalayan sea salt)

  • 1 1/2 c warm water (100-110 degrees F)

  • Optional:
  • 1/2 tbsp salted butter to spread on top after baking


  • In a large mixing bowl, combine all dry ingredients and give them a whisk to evenly distribute. I sometimes forget this whisking step and it’s ok if you do too. One cup of flour, 1 1/2 cup of water, yeast and salt on a wooden tray.
  • Add the warm water and stir with a silicon spatula (my preference) or wooden spoon until there are no dry spots of flour left. I like to scrape down anything sticking to the sides and bottom of the bowl and then just keep stirring until a very sticky and shaggy dough forms. You shouldn’t need any more water or flour, it should all come together. The dough should stick to your finger if you touch it.Bread dough in a glass Pyrex bowl before rising. There is a pink tea towel in the background.
  • Scrape any dough off of your spatula and then cover the bowl and leave it in a warm place to rise for 3 hours. You will be ok with 2 hours, but I prefer a 3 hour rise for this. If your house is cold, turn your oven on, set it to 350 degrees F and immediately set a timer for 1 minute. Allow your oven to preheat for 1 minute only, then shut it off. Place your dough inside the warm oven to rise, but be sure to warn your entire family that they need to not turn the oven on, or you will have a situation. A sticky note on the oven control panel is your friend! I like my dough to look like this after rising:Bread dough after rising for 3 hours. It is nearly to the top of the mixing bowl.
  • When the 3 hour timeframe is approaching, place a Dutch oven into the oven somewhere around the bottom 1/3 to center. I usually put mine at about the bottom 1/3 of the oven and this works for me. Turn the oven on and preheat it to 450 degrees F. Once the oven reaches 450, allow the pot to continue to heat inside for 15-20 minutes.
  • Place a large piece of parchment paper (mine is usually 20-24 inches long) onto a flat work surface and add a spoonful of flour. My parchment is oven safe up to 450 degrees F, so just double check to be sure. Some parchment is rated for 420 or 425 degrees.Add a little bit of flour to a piece of parchment paper.
  • Using the silicon spatula, start scraping the sides of the mixing bowl from the top down to release the dough from the sides. You should have a pretty sticky ball of dough that you’re able to pull out of the bowl. Drop that into the flour and roll it around gently, until it’s been covered in flour and isn’t as sticky. I like to form a circle, but if your Dutch oven is an oval shape, you can make an oval.
  • Cut lines into the top of your dough using a very sharp knife. I usually make several across the top, it doesn’t really matter how you do this. You don’t want to make deep cuts, just cut through the surface. Dutch oven bread dough with lines cut into it, not baked yet. It sits on a brown piece of parchment paper.
  • Now it’s time to put the bread into the hot Dutch oven. This was the hardest part for me when I first started making bread this way. See my notes below for tips. You’ll carefully remove the Dutch oven after it’s been in the 450 degree oven for 20 minutes. Take the lid off (be ready for a little bit of smoke to come out when you open the pot). Pick up the bread by holding all four corners of the parchment and place the bread and the parchment paper into the Dutch oven. Try to push the parchment down a little bit without touching the sides of the hot pot. A round loaf of bread dough with parchment paper around it, in a Dutch oven.
  • Put the lid onto the Dutch oven, try to make sure all of the parchment paper is inside, and place it back into the oven. It will bake covered for 35 minutes.
  • After 35 minutes, carefully remove the Dutch oven from the oven and take the lid off. Place it back into the oven and bake uncovered for 10 minutes.
  • Take the bread out and allow it to cool. I like to pull it from the Dutch oven using the parchment paper and set it on a cooling rack to cool. After about 5-10 minutes, you can spread a little bit of salted butter over the top of the bread if you want to. This is optional!
  • I like to give the bread 30 minutes to cool before slicing it. I wrap leftovers and store in an airtight container. It will stay good for 2 more days for sure. We’ve never had any left after that!Dutch oven artisanal bread, sliced fresh from the oven.


Recipe Video


  • I use my cast iron Dutch oven for this. It’s definitely heavy and removing the lid when it’s super hot was tricky when I first started making this bread, but it’s gotten easier. When I’m preheating the pot, I put the top lid on so that the handles don’t line up with the handles on the bottom of the pot and that makes the initial removal of the lid much easier. I do line them up while the bread is baking so that I have a nice, tight seal. I use silicon pot holders rather than cloth to make sure I’m protected from the heat. I read a lot about baking bread in a Dutch oven before I tried it and I read that enamel can stain black during the preheating process from being in the oven closed and empty. The cast iron Dutch oven is pretty indestructible, so this is why I use it. Be prepared that there will be a little bit of smoke that comes out when you take the lid off after you preheat the pot. I wasn’t expecting that the first time.

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