Description
This Dutch oven no-knead bread is a simple, 5-minute prep recipe made with just 6 pantry ingredients. No kneading, no mixer, and a crusty, bakery-style loaf every time.
Ingredients
- 600g bread flour + extra flour for shaping the loaf
- 1 tbsp sea salt flakes
- 1 tbsp dried instant yeast
- 1 tsp sugar
- 500ml lukewarm water
- 2 tbsp extra virgin olive oil
Instructions
- In a large mixing bowl, combine flour, salt, sugar and instant yeast. Pour in the lukewarm water and olive oil. Mix with a wooden spoon to incorporate all the ingredients into a wet dough.
- Cover the bowl with plastic wrap or a silicone lid and pop it into the fridge overnight to let the dough rise and ferment a little. The dough should double in size and look soft and jiggly on the surface.
- Remove the dough from the fridge and lightly flour your bench. Using a spatula or bench scraper, gently turn it out, trying not to knock the air out. It’s a fairly wet dough, so sprinkle over a little flour (no more than a tablespoon) to make it manageable. Fold the edges underneath a few times to form a soft round ball, then transfer the dough ball onto a piece of parchment paper. Pop it into your oiled Dutch oven, cover, and leave in a warm spot for about 2 hours to come back to room temperature and rise again til it’s doubled in size.
- Preheat the oven to 220°C/390°F. Pop the Dutch oven into the oven and bake with the lid on for 30 minutes. Reduce the heat to 190°C/375°F, remove the lid, and bake for another 20 minutes, until the crust is deep golden and the loaf sounds hollow when tapped.
- Lift the bread out and cool on a wire rack for at least 1 hour before slicing with a serrated knife. It’s worth the wait, I promise, the crumb needs time to set, and it’ll slice like a dream.
Notes
Sticky dough is good dough – Don’t panic if it feels too wet. That’s what gives you those lovely air pockets.
Don’t over-handle it – The less you fuss with the dough, the better the result.
Listen for the hollow sound – Tap the bottom of the loaf when it’s cooked. If it sounds hollow, it’s ready. You also can test it with an instant-read thermometer. The internal temperature should be 90°C/190°F.
Every kitchen is a bit different – If it’s cooler where you are, your dough might need a little longer to rise.
This recipe is cooked in a 24cm enamel cast-iron Dutch oven.Â
Please note all recipes on this website are in US measurements. Eg, 1 cup / 240ml, 1 tablespoon/15mls. Oven temperatures refer to a fan-forced oven.
Nutrition
- Serving Size:
- Calories: 308
- Sugar: 0.8 g
- Sodium: 876.8 mg
- Fat: 4.9 g
- Carbohydrates: 55.5 g
- Protein: 9.6 g
- Cholesterol: 0 mg