Why didn’t my dough rise?

If your dough didn’t rise, the yeast might be inactive. Ensure you’re using fresh yeast and that your water is warm but not too hot (between 100-110°F). Cold environments can also slow rising times, so try placing the bowl in a warm spot.

Can I use whole wheat flour instead of all-purpose flour?

Yes, but it will make the bread denser. For a balanced texture, substitute only up to 1 cup of all-purpose flour with whole wheat flour. Adding extra water (about a tablespoon) can help maintain a good consistency.

Do I have to preheat the Dutch oven?

Preheating the Dutch oven helps achieve a crispier crust. However, if your Dutch oven manufacturer advises against preheating empty, you can place the dough in a cold Dutch oven and extend the baking time by 5-10 minutes.

Dutch Oven No Knead Bread (with perfect crusty crust!) - Bowl of Delicious

Description

This Dutch Oven No Knead Bread is an easy homemade artisan bread with a golden, crusty crust and soft, airy interior. Perfect for beginners, this recipe requires just four ingredients and minimal effort. The Dutch oven creates the ideal baking environment, making it foolproof for anyone wanting fresh, bakery-quality bread at home.

Ingredients

Scale

3 ¼ cups all-purpose flour (or bread flour)
1 ½ cups warm water (100°F)
2 ¼ teaspoons instant or active dry yeast (1 packet)
1 ½ teaspoons salt (fine grain)
Extra flour for dusting

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Instructions

Mix the Dough: In a large mixing bowl, combine warm water, yeast, and salt. Stir until dissolved, then add all the flour at once. Use a wooden spoon to mix until no dry flour remains. The dough will be wet and sticky, which is normal.
Let it Rise: Cover the bowl with a clean kitchen towel and place it in a warm, draft-free area. Allow the dough to rise for about two hours until it doubles in size. If your kitchen is cold, place the bowl in a slightly warm oven or near a warm stovetop.
Preheat the Dutch Oven: About 30 minutes before baking, place the Dutch oven with the lid inside your oven and preheat to 450°F. This helps create the perfect crust.
Shape the Dough: Lightly flour a piece of parchment paper and gently scrape the dough onto it. Use a spatula to shape it into a round or oval loaf. Handle the dough as little as possible to preserve air pockets.
Transfer and Bake: Carefully remove the hot Dutch oven from the oven and place the dough inside using the parchment paper. Cover with the lid and bake for 35 minutes. Remove the lid and bake for another 5-10 minutes until the crust is golden brown.
Cool and Serve: Transfer the bread to a wire rack and let it cool for at least 10-15 minutes before slicing. This helps the interior set properly and enhances the texture.

Notes

If your dough is too sticky, sprinkle a little extra flour when shaping but avoid adding too much, as wetter dough results in a better crumb.
For a softer crust, brush the loaf with melted butter immediately after baking.
You can store leftover dough in the refrigerator for up to 7 days and bake fresh bread anytime.
If using cold dough from the fridge, extend the baking time by 5-10 minutes.

Prep Time: 5 minutes
Cook Time: 40-45 minutes
Category: Bread
Method: Baking
Cuisine: American/European

Nutrition

Serving Size: 1 slice (based on 10 slices per loaf)
Calories: 188 kcal
Sugar: 1g
Sodium: 437mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 6g
Cholesterol: 0mg