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Bread

No-knead yeast bread.

A crusty round loaf made with a wet dough and a covered Dutch oven.

Makes
1 loaf, about 10 slices
Hands-on
20 minutes
Total time
About 4 hours
Effort
Some practice
Make it yourself ↓Buy premade ↓

GET WHAT YOU NEED

Your shopping list

For 1 loaf, about 10 slices.

All-purpose flour

450 g, plus 1 1/2 tbsp for shaping

Amazon Grocery all-purpose flour, 2 lb

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Starting a sourdough culture requires extra flour for repeated feeds; buy enough beyond the bread dough quantity.

Warm water

375 ml

Recipe water can come from the household drinking-water supply.

Amounts are what the recipe uses, not package sizes. Compare quantities and product details before buying.

KEEP IT SIMPLE

Tools & supplies

Dutch oven with lid

Must be safe at 450°F.

Lodge enameled Dutch oven with lid, 6 qt

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STEP BY STEP

Make it

  1. Mix

    Stir flour, yeast and salt. Add warm water and mix until no dry patches remain; dough should be sticky.

  2. Rise

    Cover and leave 2–3 hours until doubled and bubbly.

  3. Heat

    Preheat the covered Dutch oven at 450°F for 30 minutes.

  4. Shape

    Flour the counter, scrape out dough, then fold edges inward about six times. Turn onto parchment, seam down.

  5. Bake

    Lower into the pot with mitts. Cover and bake 30 minutes; uncover and bake about 12 minutes until deeply golden.

  6. Cool

    Lift onto a rack and wait at least 10 minutes before cutting.

Good to know

  • Use the flour weight; cup conventions differ between countries.
  • Check the pot, lid knob and parchment temperature ratings.

SAVE THE MAKING

Prefer it ready-made?

Compare these finished options with making your own.

Crusty artisan loaf

A bakery loaf is the shortcut when there is no time for rising.

Izzio take-and-bake sourdough loaf, 14 oz

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Take-and-bake loaf: finish baking according to the package.

Links go to the selected products. Availability and delivery vary by location; check the current listing and package size before ordering.

Sources & further reading

Independent instructions informed by the sources below. No affiliation or endorsement is implied. These instructions have not been kitchen- or workshop-tested by DIBuyIt.

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