No-Knead Dutch Oven Bread

Ingredients

• 300 g All-purpose white flour (Sift to avoid lumps)
• 100 g Whole wheat flour (Adds a rustic flavor and more fiber)
• 300 ml Warm water (Temperature 30‑35 °C, adjust according to flour absorption)
• 5 g Salt (About 1 teaspoon)
• 5 g Instant baker's yeast (About 1 teaspoon)
• 15 g Flax seeds (Optional, adds crunch and omega‑3)

Instructions

1. Measure dry ingredients

   Weigh 300 g of all-purpose flour, 100 g of whole wheat flour, 5 g of salt and 5 g of instant yeast. Mix in the large bowl.

   Time: PT5M

2. Add flax seeds (optional)

   Add the 15 g of flax seeds to the dry mixture and stir lightly.

   Time: PT2M

3. Add warm water gradually

   Pour the warm water (30‑35 °C) little by little while mixing with the spatula until you obtain a very sticky and homogeneous dough.

   Time: PT5M

4. First overnight fermentation

   Cover the bowl with perforated cling film, leave a small hole to release gases, then place the bowl in a room-temperature spot (20‑22 °C) for the whole night (about 12 h).

   Time: PT12H

5. Degas and shape the dough

   On a generously floured work surface, place the dough, gently degas with wet hands and form a ball.

   Time: PT5M

6. Second rise in the Dutch oven

   Lightly flour the inside of the Dutch oven, place the dough ball inside, cover with the lid and let rise until it doubles in volume (about 1 h 30).

   Time: PT1H30M

7. Preheat the oven

   Place the empty Dutch oven in the oven and preheat to 240 °C for about 15 minutes.

   Time: PT15M

   Temperature: 240°C

8. Score the bread

   Carefully remove the hot Dutch oven, make a few quick cuts on the top of the bread with a sharp knife.

   Time: PT2M

9. Covered baking (steam)

   Put the Dutch oven with the bread back in the oven, cover and bake for 30 minutes at 240 °C.

   Time: PT30M

   Temperature: 240°C

10. Uncovered baking for crust

    Remove the lid and continue baking for an additional 15 minutes until a nicely golden crust forms.

    Time: PT15M

    Temperature: 240°C

11. Cooling

    Take the bread out of the Dutch oven, place it on a rack and let cool at least 30 minutes before slicing.

    Time: PT30M

12. Cleaning

    Wash the bowl, spatula, knife and Dutch oven. Wipe the work surface.

    Time: PT15M

Nutrition Facts

Calories

1200

Protein

8 g

Carbohydrates

240 g

Fat

8 g

Fiber

12 g

Ingredient Substitutions

• Instead of All-purpose white flour: Type 55 wheat flour
• Instead of Whole wheat flour: Whole rye flour, Spelt flour
• Instead of Warm water: Filtered water
• Instead of Salt: Sea salt
• Instead of Instant baker's yeast: Fresh yeast (10 g), Natural sourdough starter (30 g)
• Instead of Flax seeds: Chia seeds, Pumpkin seeds

Equipment Needed

• Large glass or stainless-steel bowl
• Spatula or wooden spoon
• Perforated cling film
• Clean kitchen cloth
• Cast-iron Dutch oven (about 3 L) with lid
• Oven
• Sharp knife
• Cooling rack (optional)
• Kitchen scale

Critical Steps — Do Not Skip

• Achieve a very hydrated and sticky dough (no kneading required).
• First overnight fermentation of about 12 h to develop flavor.
• Second rise in the Dutch oven before baking.
• Initial covered baking to create steam.
• Score the bread just before baking to control expansion.

Chef Tips from the Video

• Place the Dutch oven in the oven during preheating so the bread starts cooking in a very hot environment.
• Use rye or spelt flour to vary the aromas.
• Lightly sprinkle sesame seeds or coarse salt before baking for a decorative finish.

Troubleshooting

Storage

Refrigerator: Store the bread in a paper bag or wrapped in a kitchen towel, 3‑4 days.

Freezer: Slice the bread, place in an airtight freezer bag, up to 2 months.

Room temperature: In a bread box or wrapped in a towel, 2‑3 days at room temperature.

Make-Ahead Tips

• Prepare the dough the night before and let it ferment overnight.
• After the first rise, the dough can be frozen in the bowl, then thawed and continue the second rise on the same day.