How do I make this bread more sour like sourdough?

For a tangier, sourdough-like flavor, store the dough in the fridge for up to 7 days before baking. The longer it ferments, the more complex the flavor becomes due to natural yeast activity. By day 5–7, you’ll notice a noticeably sour, almost sourdough-like aroma and taste.

Can I double the Dutch Oven No Knead Bread recipe?

Yes, you can double the recipe to make two large loaves or divide it into four small ones. After the initial rise, split the dough with a serrated knife, avoiding too much deflation. Store extra dough in the fridge, and bake fresh loaves throughout the week.

What size Dutch oven should I use?

A 5.5 to 6-quart Dutch oven is ideal for this bread recipe. It gives the loaf room to rise and ensures even crust development. Oval or round works fine — just shape the dough accordingly before baking.

Dutch Oven No Knead Bread – Easy Artisan Method

Name: Dutch Oven No Knead Bread
Prep time: 5 min
Cook time: PT-490342H47M10S
Total time: 3 h
Cuisine: American
Ingredients: 1 1/2 cups warm water (about 100°F); 2 1/4 teaspoons (1 packet) active dry or instant yeast; 1 1/2 teaspoons fine grain salt (or 2 teaspoons kosher salt); 3 1/4 cups all-purpose flour or bread flour (plus more for dusting)

Description

This Dutch Oven No Knead Bread is a crusty artisan-style loaf that’s incredibly easy to make with just four ingredients and no kneading required. Perfect for beginners, it delivers a golden, crackly crust with a soft, airy crumb in just a few hours. Ideal for everyday meals or special occasions.

Ingredients

Scale

1 1/2 cups warm water (about 100°F)
2 1/4 teaspoons (1 packet) active dry or instant yeast
1 1/2 teaspoons fine grain salt (or 2 teaspoons kosher salt)
3 1/4 cups all-purpose flour or bread flour (plus more for dusting)

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Instructions

In a large bowl, whisk together warm water, yeast, and salt until dissolved.
Add the flour all at once and stir with a wooden spoon until a sticky dough forms.
Cover the bowl with a kitchen towel and let the dough rise in a warm spot for 2–3 hours, until doubled in size.
About 30–60 minutes before baking, place your Dutch oven with the lid in the oven and preheat to 450°F.
Lay parchment paper on the counter and dust with flour. Scrape the dough onto it and gently shape into a loaf using a spatula.
Optional: Score the top of the dough with a sharp knife.
Carefully transfer the dough with parchment into the hot Dutch oven. Cover and bake for 35 minutes.
Remove the lid and bake an additional 5–10 minutes until golden brown.
Remove from the Dutch oven and cool on a wire rack for at least 10 minutes before slicing.

Notes

Cold dough is easier to handle; refrigerate after the first rise if needed.
You can store the dough in the fridge for up to 7 days for more flavor.
Preheating the Dutch oven helps develop a crisp crust, but it’s optional.
Add herbs, cheese, or olives during mixing for flavor variations.
Let the bread cool fully to avoid a gummy texture inside.

Prep Time: 5 minutes
Cook Time: 40-45 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of loaf)
Calories: 188
Sugar: 1g
Sodium: 437mg
Fat: 1g
Saturated Fat: 1g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 6g
Cholesterol: 0mg