Easy No Knead Dutch Oven Bread
Easy No Knead Dutch Oven Bread is a easy American recipe that serves 2. 170 calories per serving. Recipe by Posh in Progress - Stacey Freeman, Ph.D. on YouTube.
Prep: 2 hrs 30 min | Cook: 30 min | Total: 3 hrs 15 min
Cost: $0.77 total, $0.39 per serving
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
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Gluten
Ingredient Substitutions
- Instead of Water: milk, buttermilk
- Instead of Active Dry Yeast: instant yeast (use 1 3/4 tsp), fresh yeast (use 0.5 oz)
- Instead of Salt: sea salt, kosher salt
- Instead of All-Purpose Flour: bread flour, whole‑wheat flour
- Instead of Parchment Paper: silicone baking mat
Equipment Needed
- Mixing Bowl
- Whisk
- Kitchen Towel
- Rolling Pin (optional)
- 2.75‑Quart Dutch Oven with Lid
- Oven Mitts
- Cooling Rack (optional)
- Measuring Cups
Critical Steps — Do Not Skip
- Activating the yeast in warm water
- Allowing the dough to rise for 2‑3 hours
- Scoring the dough before baking
- Baking with the Dutch oven lid on to create steam
- Removing the lid for the final browning
Chef Tips from the Video
- For extra flavor, add 1 tsp of dried herbs or a pinch of garlic powder to the flour.
- Dust the parchment with a little flour to prevent sticking.
- If you don’t have a Dutch oven, use a heavy‑bottomed pot with a tight‑fitting lid and a baking stone.
Troubleshooting
Dough did not rise.
Make sure the water was warm (not hot) and the yeast is fresh. Place the bowl in a warmer spot or pre‑heat the oven to 90°F, turn it off, and let the dough rise inside.
Crust is too pale or hard.
Bake the final 10 minutes uncovered at a slightly higher temperature (475°F) or extend the uncovered baking time by a few minutes.
Bread is gummy inside.
Allow the loaf to cool completely on a rack before slicing; also ensure the dough was fully baked (hollow sound when tapped).
Storage
Refrigerator: Wrap tightly in plastic wrap; keep for up to 5 days.
Freezer: Slice and freeze in a zip‑top bag for up to 3 months.
Room temperature: Store in a bread box or paper bag for 1‑2 days.
Make-Ahead Tips
- The dough can be refrigerated after the first rise for up to 24 hours; bring to room temperature before shaping.
- Baked loaves freeze well; reheat in a 350°F oven for 10 minutes to refresh the crust.
Frequently Asked Questions
What is the cultural significance and history of no‑knead bread in American home baking?
No‑knead bread became popular in the early 2000s after Jim Lahey’s recipe showed that a simple, high‑hydration dough could produce artisan‑style loaves with minimal effort, democratizing bakery‑quality bread for home cooks across the United States.
What are the traditional regional variations of no‑knead bread in the United States?
While the basic no‑knead method is universal, regional twists include adding cornmeal in the Midwest, using rye flour in the Northeast, and incorporating sourdough starter in California’s health‑focused kitchens.
How is no‑knead bread traditionally served in American households?
It is often sliced and served warm with butter, used for sandwiches, or paired with soups and stews. In many families it appears at weekend brunches or as a side for holiday meals.
What occasions or celebrations is no‑knead bread traditionally associated with in American culture?
No‑knead bread is a popular addition to casual gatherings, pot‑lucks, and holiday dinners because it can be made ahead and offers a comforting, homemade touch without intensive labor.
What makes no‑knead bread special or unique in American breadmaking tradition?
Its simplicity—requiring only flour, water, yeast, and salt—combined with a long fermentation that develops flavor and texture, sets it apart from quick breads and traditional kneaded loaves, making artisan quality accessible to beginners.
What are the most common mistakes to avoid when making no‑knead bread from the Posh in Progress video?
Common errors include using water that is too hot (which kills the yeast), under‑ or over‑proofing the dough, and opening the Dutch oven too early, which releases steam needed for a crisp crust.
Why does this no‑knead bread recipe use a Dutch oven with a lid instead of a regular baking sheet?
The covered Dutch oven traps steam during the first part of baking, creating a moist environment that allows the loaf to expand fully and develop a glossy, crackly crust, something a dry sheet cannot replicate.
Can I make the no‑knead bread ahead of time and how should I store it?
Yes. After the first rise, you can refrigerate the dough for up to 24 hours, then shape and bake when ready. Once baked, store the cooled loaves in a plastic bag at room temperature for 1‑2 days or freeze for longer storage.
What texture and appearance should I look for when the no‑knead bread is done?
The crust should be deep golden‑brown and sound hollow when tapped on the bottom. The interior crumb should be open, with irregular holes and a moist, tender texture.
What does the YouTube channel Posh in Progress - Stacey Freeman, Ph.D. specialize in?
The YouTube channel Posh in Progress - Stacey Freeman, Ph.D. focuses on science‑backed, approachable cooking tutorials that blend culinary technique with nutritional insight, helping viewers make healthier, delicious meals at home.
How does the YouTube channel Posh in Progress - Stacey Freeman, Ph.D.'s approach to American breadmaking differ from other cooking channels?
Stacey Freeman emphasizes the underlying chemistry of fermentation and gluten development, providing clear explanations of why each step matters, whereas many channels simply demonstrate the steps without scientific context.
Last updated: September 3, 2026
