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THE BEST – No Fail – Dutch Oven No-Knead Bread

Byamazingfoodstv


You Asked for it – It’s here! No-Knead Dutch Oven Bread. + All the Tips you need to Never fail! ⬇RECIPE BELOW⬇

INGREDIENTS:
– 3 cups flour
– 1 tsp dry yeast
– 1 tsp salt
– 1 1/2 cup water lukewarm (110 °F)

PRINTABLE RECIPE:

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PRODUCTS IN THIS VIDEO:
– Dutch Oven:
– Bob’s Red Mill Artisan Bread Flour:
– Cooking Spatula:
– Glass Bowls:
– Cutting Board:
– Dough Scraper:

*Disclaimer: product links may include affiliate links. Product links not guaranteed to be identical to the ones in the video.

If you don’t have a Dutch Oven, we have a recipe using the standard oven –

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42 Comments

  5. My grandmother use to kneed dough until it was too stuff to kneed, let it rest 10 minutes then kneed again. Kneed every 10 minutes for 1 hour. This makes a very different bread no giant air bubbles in the finished bread. Dough rises higher up making a larger loaf of bread. There is also a trick where you put dough in a 250° f oven 15 minutes then turn up the heat to 400° for 15 minutes this makes dough rise up higher too. Warm oven lets dough rise before crust gets too hard for bread to rise more. There is another cool trick brush bread with baking soda water bake at 450°f until crush turns very dark crispy brown color. About 1/4 cup water with 1 tsp baking soda. The more baking soda in the water the darker bread gets. I love to bake bread especially in winter.

  10. By the time you got to adding the water I was done watching this!

    The hair, touching your hair, shaking your hair——— NOT for me!
    I couldn't even watch this becsuse of all of the hair!!!!

    Tie it up, put on a hat, cut it off— but—- DO SOMETHING WITH THE HAIR!!!

  17. Looks great! Thank you for sharing this recipe. Quick question. Is this recipe considered a sourdough because of the long original fermentation time or does it taste like regular white bread after baking? I dont care much for sourdough.

  20. My husband bought me a big Dutch oven just for making bread in. Needless to say, I tried and failed with sourdough starters and have yet to even use it as it has been sitting on my stove for months. Now I have found the perfect fail proof recipe so I can use it! Thank you so much. I plan on making a few loaves of bread for my family for Chistmas! Grazie! So glad I just found you 💜 Happy Holidays!

  21. Could you tell me where you bought your black dutch oven with gold handle ?? What brand name is it ??
    I was looking on line to buy one but I could not find it …Any sugestions ?
    Thank you .

  29. When I measure in metric – 375g flour and 355g water (as shown on your site) – I get a very thin, runny dough, and no wonder cause it’s 94.7% hydration 🙂 . Please fix your recipe. It’s obviously not correct in metric!

  37. I started this recipe yesterday and baked it today and it was wonderful! Disclaimer: I didn't have Bob's Red Mill flour on hand so I used a combination of Pillsbury all purpose and bread flour and it was still amazing. I wasn't sure if it would turn out as the initial dough was drier than I felt it should be but you were right–it turned soft, sticky and bubbly overnight and baked up high and crusty. Thank you for sharing. 😄

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