Easy No-Knead Bread
Homemade bread baked in a Dutch oven is one of the easiest ways to make bakery-style bread at home. With just a few simple ingredients, you can create a loaf that has a crispy golden crust and a soft, airy interior.
Ingredients
- 3 1/2 cups bread flour
- 1 1/2 cups water
- 2 tsp salt
- 1 tsp instant yeast
- 1 tbsp honey
Instructions
Make the dough
- Mix all ingredients in a bowl, cover with a plastic wrap and let rest for 15 minutes.
- Over a period of 1 1/2 hours, do 3 sets of stretch and folds, flipping the dough upside down after each set.
- Cover the bowl with a plastic wrap and place in refrigerator overnight for about 12 hours.
Shape the dough
- Lightly flour your work surface and gently turn the dough out of the bowl. Shape it into a round loaf by folding the edges toward the center. Place the dough on parchment paper and cover with a towel. Let it rest for 30 minutes.
Preheat the oven
- Place a Dutch oven with the lid into the oven and preheat to 230°C (450°F) for about 30 minutes.
Bake the bread
- Just before transferring the dough into the hot Dutch oven, use a sharp knife or razor blade to make a deep cut across the top or side of the loaf. This cut allows the bread to expand properly while baking and helps create a beautiful artisan-style crust.
- Carefully remove the hot Dutch oven from the oven. Using the parchment paper, transfer the dough into the pot. Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for another 10–15 minutes until the crust is golden brown.
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing.
Notes
Tips for baking bread
Preheat the Dutch oven well
Heating the Dutch oven before baking is important. The hot pot creates steam, which helps the bread rise and develop a crispy crust. Use parchment paper
Placing the dough on parchment paper makes it easier and safer to transfer the dough into the hot Dutch oven. Let the bread cool before slicing
Allow the bread to cool for at least 30 minutes. This helps the crumb set and prevents the inside from becoming gummy. For extra crust
Bake a few minutes longer without the lid if you want a darker, crispier crust.
Heating the Dutch oven before baking is important. The hot pot creates steam, which helps the bread rise and develop a crispy crust. Use parchment paper
Placing the dough on parchment paper makes it easier and safer to transfer the dough into the hot Dutch oven. Let the bread cool before slicing
Allow the bread to cool for at least 30 minutes. This helps the crumb set and prevents the inside from becoming gummy. For extra crust
Bake a few minutes longer without the lid if you want a darker, crispier crust.