How does no-knead dough develop gluten?

Gluten develops over a long, slow rise, allowing the flour and water to hydrate fully without manual kneading, resulting in a chewy texture.

What is the purpose of baking in a Dutch oven?

The Dutch oven traps steam, which helps create a crisp, golden crust while keeping the loaf moist inside.

Yes, adding chopped fresh herbs or olives enhances flavor and adds variety to the loaf.

Let the dough rise at room temperature for about 3 hours until it doubles in size and appears bubbly.

Bread flour or all-purpose flour are recommended to achieve a good structure and chewy crumb.

A crusty, airy loaf with a chewy crumb, perfect for sandwiches or dipping in olive oil. No kneading required just mix, rise, and bake!

I love making this bread because it requires very little hands-on time yet yields bakery-quality results every time

Dry Ingredients: 3 1/4 cups (400 g) bread flour or all-purpose flour, 2 tsp (8 g) kosher salt, 1/2 tsp (2 g) instant yeast
Wet Ingredients: 1 1/2 cups (360 ml) lukewarm water

Step 1:: In a large mixing bowl, whisk together the flour, salt, and yeast.
Step 2:: Add the lukewarm water and stir with a wooden spoon or spatula until a shaggy dough forms.
Step 3:: Cover the bowl tightly with plastic wrap or a clean towel and let it rise at room temperature for 3 hours, or until doubled in size and bubbly.
Step 4:: Preheat your oven to 450°F (230°C). Place a Dutch oven (with lid) inside to heat for 30 minutes.
Step 5:: Lightly flour a work surface. Scrape the dough onto it, dust with flour, and shape into a rough ball.
Step 6:: Carefully remove the hot Dutch oven from the oven. Place a piece of parchment paper in the pot and transfer the dough onto the paper.
Step 7:: Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 10 15 minutes, until the loaf is deep golden brown and crusty.
Step 8:: Transfer the bread to a wire rack and cool for at least 30 minutes before slicing.

My family always gathers around this bread when fresh from the oven making every meal a special moment

Pairs well with soups, cheeses, or olive oil and balsamic vinegar.

Large mixing bowl, wooden spoon or spatula, Dutch oven with lid (or heavy oven-safe pot), parchment paper, wire rack

Contains wheat (gluten). Vegan-friendly. Check flour packaging for possible cross-contamination if highly sensitive.

This easy no-knead bread will impress with minimal effort and reward you with a delicious crusty loaf every time

→ How does no-knead dough develop gluten?: Gluten develops over a long, slow rise, allowing the flour and water to hydrate fully without manual kneading, resulting in a chewy texture.
→ What is the purpose of baking in a Dutch oven?: The Dutch oven traps steam, which helps create a crisp, golden crust while keeping the loaf moist inside.
→ Can I add herbs or olives to the dough?: Yes, adding chopped fresh herbs or olives enhances flavor and adds variety to the loaf.
→ How long should the dough rise before baking?: Let the dough rise at room temperature for about 3 hours until it doubles in size and appears bubbly.
→ What flour types work best for this loaf?: Bread flour or all-purpose flour are recommended to achieve a good structure and chewy crumb.