| Kitchen Chronicles: No-Knead, Dutch Oven Bread |

One of my favorite Quarantine memories thus far includes the unconventional but surprisingly beautiful way that my husband and I celebrated Easter. Originally, we had plans to travel up to Connecticut and see my family, but due to the circumstances, we decided to plan an elaborate “date day” instead. We woke up, made coffee, exchanged Easter baskets, and then got to work on setting our table, slow cooking a roast, and baking bread.

The bread idea was a last minute one: Before going up to bed on Saturday night I decided to whisk some ingredients together and set it aside, not having any expectations for what I might find in the morning. I had never made bread before, but the Pinterest recipe I found seemed easy enough and I had all of the fixings: What is an elaborate meal without bread and olive oil?

To my surprise, the bread came out fantastic (so crunchy!) and was even better on days two and three, with peanut butter. It tasted just like my family’s favorite bakery back home.

I used this recipe on Pinterest and followed it exactly but am including the notes below since so many have asked me for this and my page doesn’t include ads. I cleared up the instructions as well because I read them wrong the first time, on the site. (Special thanks to Cooking LSL for posting!)

Let me know if you have any questions in the comments below, and if you have made this bread before (or have added things to it, such as olives, rosemary, or cheese), I’d love to know how you did it!


| No Knead Dutch Oven Bread |


  • Medium Sized Mixing Bowl
  • Wooden Spoon
  • Plastic Wrap
  • 3 Cups Of All-Purpose Flour
  • 1 Tsp Salt
  • 1 Tsp Dry Yeast
  • 1 1/2 Cups Warm Water — 115 F
  • Dutch Oven (Any 4 Qt- 6 Qt Dutch Oven Will Work; Lid & Knob Must Be Heat Resistant)
  • Parchment Paper
  • Extra Flour


  1. In a medium to large sized mixing bowl, combine flour, salt, and yeast.
  2. Pour the warm water over the flour mixture and, using a wooden spoon, stir to form a tacky dough. (This does not have to be a perfect ball; you do not have to roll it in any way.)
  3. Cover the mixing bowl with plastic wrap and let the dough rise to double its size for 10-12 hours. (7 hours is sufficient if you are using Rapid Rise yeast)
  4. Place your Dutch Oven, lid included, in the oven and preheat at 450 F for 30 minutes.
  5. In the meantime, transfer the expanded dough to a floured surface and gather into a ball. Place on a large piece of parchment paper.
  6. Carefully take the Dutch Oven out of the oven and remove the lid. Transfer the dough with the parchment paper into the Dutch Oven. Cover with the lid and bake for 30 minutes.
  7. Remove the lid and continue baking for 15 more minutes. (45 Minutes Total)
  8. Take the bread out of the oven and let it cool inside the Dutch Oven for 15 minutes
  9. Carefully remove the bread and cool to room temperature. Slice and enjoy.
  10. Store the bread in a paper bag for 2-3 days at room temperature.

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