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Dutch Oven No-Knead White Bread

This golden-brown, overnight Dutch oven bread recipe comes out crisp, airy, and beautifully simple—perfect for enjoying with butter or a homemade sandwich.

Dutch Oven No-Knead White Bread

Print Recipe

Yield

1 large loaf (about 8–10 slices) 1 large loaf (about 8–10 slices)

Difficulty

Intermediate Intermediate

Prep Time

15 mins 20 minutes

Bake Time

50–60 mins 50–60 mins

Proof Time

1 hour 1 hour 20 minutes

Rise Time

10–12 hours (overnight rise) + 30 mins (final rise) 10–12 hours (overnight rise) + 50 mins (final rise)

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Select Your Yeast

RapidRise® Instant Yeast
Active Dry Yeast
RapidRise® Instant Yeast
Active Dry Yeast

Ingredients

  • 1¾–2 cups warm water
  • 1½ teaspoon Fleischmannߴs® RapidRise® Instant Yeast
  • 1 tablespoon honey
  • 4½ cups (563 g) bread flour
  • 2½ teaspoons kosher salt
  • 1¾–2 cups warm water (100°–110°F)
  • 2¼ teaspoons Fleischmannߴs® Active Dry Yeast
  • 1 tablespoon honey
  • 4½ cups (563 g) bread flour
  • 2½ teaspoons kosher salt

Directions

  1. In a large mixing bowl, combine the warm water, honey, and instant yeast. Whisk gently to dissolve.
  2. To make the dough, add the bread flour and kosher salt. Mix with your hands or a Danish dough whisk until a shaggy dough forms—soft, rough, and just combined. Cover the bowl with a clean kitchen towel and let it rest for 1 hour.
  3. After resting, punch down the dough slightly. Then perform 2–3 stretch-and-folds by grabbing one edge of the dough, stretching it upwards about 6 inches, and folding it over to the opposite side. Rotate the bowl a quarter turn and repeat on all sides until youߴve done this 4 times and the dough begins to form a tight ball.
  4. Cover the bowl tightly with plastic wrap and let it rise at room temperature for 10–12 hours, until bubbly and doubled in size.
  5. Once risen, gently turn the dough onto a well-floured surface. Perform another round of 4 stretch-and-folds and shape it into a round loaf. Place it seam side down on a piece of parchment paper.
  6. Place a cast-iron Dutch oven (with lid) inside the oven and preheat to 450°F. Let it heat for 30 minutes.
  7. Use a sharp knife to make 3 diagonal slits (about 2 inches long) across the top of the loaf.
  8. Remove the hot Dutch oven, lift the dough (with parchment) into it, and cover with the lid.
  9. Drop 4 ice cubes onto the bottom of the pot and quickly replace the lid to trap steam.
  10. Bake for 30 minutes, then remove the lid and bake another 20–30 minutes, until the crust is deep golden brown.
  11. Transfer the loaf to a wire rack and let it cool for at least 1 hour before slicing.
  1. In a large mixing bowl, combine the warm water, honey, and yeast. Whisk gently to dissolve, set aside for 5 minutes to proof.
  2. Cover the bowl with a clean kitchen towel and let it rest for 1 hour and 20 minutes.
  3. After resting, punch down the dough slightly. Then perform 2–3 stretch-and-folds by grabbing one edge of the dough, stretching it upwards about 6 inches, and folding it over to the opposite side. Rotate the bowl a quarter turn and repeat on all sides until youߴve done this 4 times and the dough begins to form a tight ball.
  4. Cover the bowl tightly with plastic wrap and let it rise at room temperature for 10–12 hours, until bubbly and doubled in size.
  5. Once risen, gently turn the dough onto a well-floured surface. Perform another round of 4 stretch-and-folds and shape it into a round loaf. Place it seam side down on a piece of parchment paper.
  6. Cover dough and set aside for its final rise for 50 minutes. In the final 30 minutes of its rise, place a cast-iron Dutch oven (with lid) inside the oven and preheat to 450°F. Let it heat for 30 minutes.
  7. Use a sharp knife to make 3 diagonal slits (about 2 inches long) across the top of the loaf.
  8. Remove the hot Dutch oven, lift the dough (with parchment) into it, and cover with the lid.
  9. Drop 4 ice cubes onto the bottom of the pot and quickly replace the lid to trap steam.
  10. Bake for 30 minutes, then remove the lid and bake another 20–30 minutes, until the crust is deep golden brown.
  11. Transfer the loaf to a wire rack and let it cool for at least 1 hour before slicing.

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