No-Knead Dutch Oven Bread

I NEVER made bread in my life before and because I saw all these gorgeous pics on Instagram and Pinterest I thought I would give it a try. And decided to give an honest review of my result regardless good or bad.

Well my lovelies, I hate to say it but it is FANTASTIC – I have never baked anything so simple and so yummy EVER. You have to make the dough the night before and let is rest overnight near a heater and when you get up and remove the plastic wrap that yeasty smelling, bubbly dough is just a joy of beauty! And wait until your kitchen fills with the aroma of fresh bread – you will be baking this every weekend!

So pull out your  Dutch Oven = cast iron oven pot and start baking bread.

No-Knead Dutch Oven Bread





  • 420 gr flour ( I just used what I had in the cupboard)
  • 2 teaspoons salt
  • 1 teaspoon dry yeast
  • 350ml  warm water (about 40 C)


  1. In a large bowl, whisk the flour, salt and yeast until well mixed. Pour in the warm water and with a wooden spoon stir until a dough forms. It will be a very sticky mixture but all the flour should be adsorbed.
  2. Cover the bowl tightly with plastic wrap and set aside in a warm place for 8 to 18 hours so the dough can rise.
  3. Pre heat the oven at 220 C and place the cast iron pot with lid into the heated oven for 30 minutes.
  4. Punch down the dough, transfer the dough onto a generously floured piece of parchment paper. With floured hands shape the dough into a ball. Sprinkle top lightly with flour and cover with plastic wrap and let rest for 30 minutes.
  5. Remove the Dutch Oven from the oven, uncover the dough and transfer with parchment paper to the pot. Cover and return to oven to bake for 45 minutes. Then reduce the temp to 200 C and bake another 15 minutes uncovered.
  6. Let cool before slicing.


recipe on by Sandra Slawinski

Courses Bread

I enjoyed my fresh bread with salted butter and dark and white chocolate shavings – OMG 🙂





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