If I had a dime for how many people have asked me for this recipe, I would have a lot of dimes! This quick bread in the Dutch oven checks all of the boxes for me. If you are new to baking bread, this is the recipe for you.
I love how crunchy the crust gets, and how soft of a bite the inside provides. It goes well with an olive oil/balsamic mixture or even a high-quality butter with honey! While is it not sourdough bread, it sure is an easy way to make a delicious bread when you are in a pinch!
It smells like my grandmother’s kitchen when I bake it in my home. My father said it reminded him of his grandma’s fresh bread she used to make him as a little boy. If that is not telling you something, I don’t know what is!
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HOW TO MAKE DUTCH OVEN ARTISAN BREAD
The key here is the Dutch oven. Don’t compromise this. I love my Le Creuset Dutch ovens. They are one of my most used kitchen items to date. I talk about a few of my favorite kitchen items in this post. Sure they are more pricey but they are worth every.single.penny.
I replaced my Instant Pot and my Crockpot with 2 of these Dutch oven beauties and have not looked back ever since! I like to pre-heat my oven to at least 450 degrees with my Le Creuset inside so it is nice and hot when it comes time for baking.
The Dutch oven once pre-heated in the oven will be hot enough to bake the bread the minute you place the risen dough inside.
Because this bread is made with a yeast packet, you must allow at least a three-hour rise time. I would say three hours is minimum and anything over four is awesome. I will put an entire packet of yeast in this recipe and add in the rest of the ingredients after that. I love no-knead bread recipes because they make the baking process just a little bit faster!
TOOLS YOU MAY NEED
- A large glass bowl for the dough to rise in
- A wooden spoon for mixing the ingredients
- Plastic wrap, bees wrap, or tea towel to cover your rising dough
- Parchment paper for the inside of your Dutch oven
- Dutch Oven
- Whisk
TIPS FOR SUCCESSFULLY MAKING NO KNEAD ARTISAN BREAD
- Preheat your Dutch oven to 450 degrees so it is really hot when you place your dough inside. This is an optional step; I have baked the bread both in a cold and hot Dutch oven and it turns out pretty much the same.
- Always place parchment paper inside of the pot before you add in your dough because the bottom of the bread will bake and harden quickly making it impossible to pull out once baked.
- Once your dough has risen at least 3 hours, punch it down and add some flour to the top. I like to let it rise another hour after that. The minimum rise time is three hours in a warm place in your kitchen.
- Because yeast is an alive ingredient, make sure the water temperature is not too hot or it could kill the yeast! If it is too hot to place your hand under, it is too hot. It should not be scalding. Some yeasts require a pinch of sugar for activation so make sure to read the back for that information!
- Once the bread is baking in the oven for about 45 minutes, bake uncovered for another 15 to give that crust a golden-brown crunch.
- The moment the bread comes out of the oven, drizzle the top with olive oil and sea salt. It will soak into the crust and make it delicious! If you can manage let it rest about 10 minutes before slicing.
NO-KNEAD ARTISAN BREAD INGREDIENTS
- 6 Cups of All-Purpose Unbleached Flour
- 4 tsp. Sea Salt
- 1 Packet of dry yeast
- 3 Cups of Water
DIRECTIONS
- In a large glass bowl add in flour, salt, and yeast and whisk together until all of the ingredients are incorporated together well.
- Pour in warm water to the mixture and use a wooden spoon to stir together until shaggy dough forms. It may be sticky to the touch.
- Cover the bowl with plastic wrap, bees wrap, or a tea towel and set it in a warm place on the counter in your kitchen to rise. The minimum rise time is 3 hours, and the maximum rise time is 18 hours. The dough will double in size and it will bubble on the top.
- Once your dough has risen for at least 3 hours I like to sprinkle some flour on the top and punch it down with a wooden spoon and let it rise for another hour. This is optional.
- When the dough is ready, pre-heat your oven to 450 degrees with the Dutch oven inside (no parchment paper yet).
- Once the oven is pre-heated, take out your Dutch oven and add parchment paper to line the inside.
- Sprinkle flour over your dough so it doesn’t stick all over your hands. Transfer the dough to the inside of the parchment paper-lined Dutch oven. Cover and bake for 45 minutes.
- Once the 45-minute bake time is up, check the bread. If you want to brown the top to give it that artisan bread crunch, simply uncover and bake for another 10-15 minutes.
- Once the bread is complete, take it out of the oven and drizzle the top with olive oil and sea salt.
- Let it slightly cool, and then enjoy!
No-Knead Dutch Oven Artisan Bread
Equipment
- Dutch Oven
- A wooden spoon for mixing the ingredients
- Plastic wrap, bees wrap, or tea towel to cover your rising dough
- Parchment paper for the inside of your Dutch oven
- Whisk
Ingredients
- 6 Cups Unbleached All- Purpose Flour
- 4 tsp. Sea Salt
- 1 Packet of dry yeast
- 3 Cups Water
Instructions
- In a large glass bowl add in flour, salt, and yeast and whisk together until all of the ingredients are incorporated together well.
- Pour in warm water to the mixture and use a wooden spoon to stir together until shaggy dough forms. It may be sticky to the touch.
- Cover the bowl with plastic wrap, bees wrap, or a tea towel and set it in a warm place on the counter in your kitchen to rise. The minimum rise time is 3 hours, and the maximum rise time is 18 hours. The dough will double in size and it will bubble on the top.
- Once your dough has risen for at least 3 hours I like to sprinkle some flour on the top and punch it down with a wooden spoon and let it rise for another hour. This is optional.
- When the dough has risen, preheat your oven to 450 degrees with the Dutch oven inside (no parchment paper yet).
- Once the oven is preheated, take out your Dutch oven and add parchment paper to line the inside.
- Sprinkle flour over your dough so it doesn’t stick all over your hands. Transfer the dough to the inside of the parchment paper-lined Dutch oven. Cover and bake for 45 minutes.
- Once the 45-minute bake time is up, check the bread. If you want to brown the top to give it that artisan bread crunch, simply uncover and bake for another 10-15 minutes.
- Once the bread is complete, take it out of the oven and drizzle the top with olive oil and sea salt.
- Let it slightly cool, and then enjoy!
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