Easy No Knead Dutch Oven Bread

Ingredients

• 1.5 cups Water (lukewarm, about 105°F (40°C))
• 1 packet Active Dry Yeast (2 1/4 teaspoons, room temperature)
• 0.5 tablespoon Salt (fine sea salt or kosher salt, dissolved in water)
• 0.75 cup All-Purpose Flour (sifted; can use whole‑wheat flour for a heartier loaf)
• 1 sheet Parchment Paper (cut to fit the Dutch oven base)

Instructions

1. Activate Yeast

   In a mixing bowl, whisk together the lukewarm water, active dry yeast, and salt until the yeast and salt are fully dissolved.

   Time: PT2M

2. Add Flour and Form Dough

   Add the all‑purpose flour to the bowl and stir until a sticky, shaggy dough forms. No kneading is required.

   Time: PT2M

3. First Rise (Bulk Fermentation)

   Cover the bowl with a kitchen towel and let the dough rise in a warm spot for 2 to 3 hours, until it has roughly doubled in size and is bubbly on the surface.

   Time: PT2H30M

4. Shape and Score

   Turn the risen dough onto a lightly floured parchment‑paper surface. Divide it in half, shape each piece into a ball, and cut a criss‑cross pattern across the top with a sharp knife or razor blade.

   Time: PT5M

5. Preheat Oven and Dutch Oven

   Place the Dutch oven (with lid) in the oven and preheat to 450°F (232°C).

   Time: PT15M

   Temperature: 450°F

6. Bake with Lid On

   Carefully remove the hot Dutch oven, place the parchment with the dough inside, cover with the lid, and bake for 20 minutes.

   Time: PT20M

   Temperature: 450°F

7. Finish Baking Uncovered

   Remove the lid and continue baking for another 10 minutes, or until the loaves are deep golden brown.

   Time: PT10M

   Temperature: 450°F

8. Cool

   Transfer the loaves to a cooling rack and let them cool for at least 10 minutes before slicing.

   Time: PT10M

Nutrition Facts

Calories

170

Protein

6 g

Carbohydrates

35 g

Fat

0 g

Fiber

1 g