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Dutch Oven Artisan Bread

This bread recipes is phenomenal! The best, easy, no knead bread you will ever come across, and perfect for beginners. This bread has Artisan Bread qualities with it's thick crispy crust and chewy crumb and big holes like sourdough. Little effort, no kneading, no stand mixer, highly flexible and forgiving, this homemade bread can be on your table in less than 3 hours. Definitely a life changing recipe you will want to try!

No Knead Artisan Bread


3 cups bread flour (you can use all-purpose)

2 tsp dry active yeast

2 tsp salt

1 1/2 to 2 cups very warm water


1. Mix together the flour, salt and yeast, then add warm water and mix. If your dough is too dry add more water if too wet add more flour. The dough should be very wet and sticky, no kneading at all.

2. Cover with plastic wrap then place in a warm place for 2 hours until the dough has doubled in volume. The surface will be bubbly and the dough will be wobbly. Optional - Once the dough has risen, you can bake immediately, or refrigerate for up to 3 days. If dough is refrigerated make sure to set it out at room temperature for 45 minutes to 1 hour before baking

3. Preheat oven and pot to 450 degrees.

4. Scrape dough out of bowl onto a floured work surface. (I spray non-stick on two pieces of parchment paper)

5. Use a dough scraper or rubber spatula to fold the sides in so it roughly resembles a round disc. 6. Flip dough upside down onto a piece of parchment paper seem side down with smooth side up. Remember this doesn't have to look perfect this is a rustic artisan bread.

7. Remove very hot pot from oven, then use paper to pick up the dough and put it in the pot, and put the lid on.

8. Bake for 30 minutes with the lid on, then 12 minutes with the lid off. The surface of the bread will brown and crack with crispy edges.

9. Cool for at least 10 minutes before slicing.

To bake without a dutch oven. Do everything the same as above but bake bread on a baking tray with a pan of hot water on rack below. This will recreate a steamy environment that the bread needs to develop a cripsy crust.

For a video tutorial visit my YouTube channel

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