No Knead Dutch Oven Bread

 Dear Claire and Eden,

2020 was the year we baked our feelings. Pretty sure every American made bread at some point during the lockdown.  Claire, do you remember trying out no knead bread recipes with me over the summer? I think we slathered it with ricotta cheese and roasted tomatoes, and when we got to the end of the loaf, we made avocado toast.  This is my recipe for no knead bread baked in a Dutch oven.  If you are a novice at bread baking, this is a good recipe to start with. 

• 1 tsp. yeast
• 1 tsp. sugar
• ½ C. water
• 1 ½ tsp. salt
• 3 C. Flour
• 1 C. plus 2 T. water at room temp
• 2 T. rosemary chopped fine

In a small bowl, Activate the yeast by placing it in ½ cup very warm water along with the teaspoon of sugar. Let it sit for a few minutes until you see bubbles to ensure the yeast is good.


In a large mixing bowl, add the flour, rosemary and salt and whisk to combine. Add the 1 cup and 3 tablespoons water and  the yeast mixture to the bowl.  Mix everything together until well combined. Form the dough into a mound while still in the bowl. Cover the bowl with plastic wrap and allow to sit on the counter overnight, at least 12 hours.

About an hour before you are ready to bake, flour your work surface as well as hands. Remove your dough from the bowl and form into a ball. This is a no knead recipe, but you may have to fold it a couple times to get it to form the shape you want.  

While lace the shaped loaf into your Dutch oven and place the lid on top. Allow the bread to rise for an hour inside the Dutch oven. While the bread is rising, preheat your oven to 450 degrees. 

When ready to bake, The lace the Dutch oven on the middle rackBake for 30 minutes with the lid on, then remove the lid and bake another 15-20 minutes until bread is golden brown. 


Remove the Dutch oven from oven and remove the bread to a cooling rack. Allow the bread to cool before cutting. 

Try making a grilled cheese sandwich with this bread. It’s delicious!


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