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No Knead Dutch Oven Bread

No Knead Dutch Oven Bread

This is our take on the classic no knead bread baked in a Dutch oven. The longer fermentation time helps create the structure of the bread, and the addition of apple cider vinegar adds a yeasty tang similar to a sourdough. Note that this recipe is sized for a 5-1/2 quart round Le Creuset Dutch oven which makes a loaf that is suitably sized for 4-5 people.

No Knead Dutch Oven Bread Recipe

No Knead Dutch Oven Bread

For 5.5 Quart Dutch Oven
Cook Time: 2 Hours  |  Serving: 1 Loaf (3-4 people)

INGREDIENTS:

  • 5 cups all-purpose or bread flour
  • 2 teaspoons salt
  • 1-1/4 teaspoon instant yeast
  • 2 cups room temperature water
  • 1 tablespoon apple cider vinegar
  • Olive or vegetable oil

DIRECTIONS:

1. Whisk together the flour, salt and yeast in a large mixing bowl.

2. Combine the water and vinegar in a measuring cup. Make a well in the center of the flour and pour the water mixture into the well. Use a spatula or your hands to stir the flour and liquid until no dry flour remains and a dry shaggy dough is formed.

3. Cover bowl tightly with a pot lid or plastic wrap and let sit at room temperature for at least 12 hours and up to 18 hours.

4. Turn the dough out onto a heavily floured work surface. Use floured hands to gently lift the edges of the dough into the center.

5. Turn the dough over and shape it into a tight ball – the tighter the better – by rolling it on the work surface between your palms.

6. Rub the bottom and sides of a 5.5 Qt. Dutch Oven with a little bit of oil. Put the dough in the center of the pot and place the lid on.

7. Allow the dough to rise again, about 1-2 hours (less if it’s very hot and humid, more if it’s cold) until the dough is about double in size and mostly fills the pot.

8. During the last 30 minutes of rising, preheat oven to 450°F.

9. When ready to bake, score the bread with a sharp knife, razor, or baker's lame, making an X or a hash mark. This will allow the dough to expand freely.

10. Cover the pot and place it in the oven.

11. After 30 minutes, remove the lid, reduce the oven temperature to 350°F, and continue baking for another 15-20 minutes until the bread is nicely browned and cooked through.

12. It should have an internal temperature of approximately 200°F when done. This is best done with either a digital or analog instant read thermometer.

13. Allow the bread to rest on a rack for at least 30 minutes so that the interior finishes cooking.

NOTE: Use a sharp serrated edge bread knife to cleanly cut through the crust without crushing the soft interior. Here's out pick.

Hammer Stahl Bread Knife

The Hammer Stahl 8" Bread Knife has a superior serrated edge design that will pretty much slice anything easily and cleanly, without tearing. And at this price, it's very hard to beat. Use it on the crustiest breads, the softest crumb, or the toughest skins and stalks- and expect smooth, controlled performance. This scalloped edge is uniquely tweaked to deliver a better degree of aggressive bite, without the coarse results of a points-out serrated edge. More info »

Enjoy! -Frankie

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Comments

Frankie - May 10, 2021

Hi Patricia,
Sorry for the late reply, but we where hit with tons of spam in the comments of our blog and I missed your qyestion. Yes I think using a 6 quart will work just fine. Let me know how it works out!

Patricia - May 10, 2021

I have a 6 qt Dutch oven and don’t really have space for an additional size. How would that affect the bread (which sounds wonderful)?

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