# No-Knead Overnight Dutch Oven Bread

A simple recipe for a crusty, soft-centered no-knead bread made in a Dutch oven.

- Total time: 196 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 4 cups all-purpose flour
- 0.5 teaspoon instant yeast
- 1.5 teaspoons kosher salt
- 2 cups warm water (about 110°F)

## Instructions

1. In a large bowl, add the flour, instant yeast, and kosher salt. Stir to combine.
2. Pour in the warm water and mix with a wooden spoon until fully combined and a shaggy dough forms. It will be sticky.
3. Cover the bowl tightly with plastic wrap and let the dough sit at room temperature for 12–14 hours.
4. The next day, place a Dutch oven (with lid) in your oven and preheat to 450°F for at least 30 minutes.
5. The dough should be doubled in size and bubbly. Lightly flour your work surface and turn the dough out.
6. Keep the sticky side up. Gently pull the edges toward the center, folding the dough over itself.
7. Flip seam-side down and do 5–10 push-pulls to create surface tension. Do not flip again.
8. Place the dough seam-side down on a piece of parchment paper. Lightly dust the top with flour.
9. Using a razor blade or sharp knife, score an X or design on top to allow steam to escape.
10. Carefully remove the hot Dutch oven from the oven. Transfer the dough (with parchment) into the center.
11. Lightly spray the dough with water 5–6 times, then add 3–4 ice cubes around the parchment for steam.
12. Cover and bake for 32–36 minutes.
13. Place a baking sheet on the lower rack to prevent the bottom from getting too dark.
14. Remove the lid and bake an additional 6 minutes, or until the crust reaches your preferred golden-brown color.
15. Transfer the bread to a wire rack and let cool for 2 full hours.
16. After cooling, slice and enjoy your perfectly crusty, soft-centered no-knead bread.

## Equipment

- large bowl
- wooden spoon
- plastic wrap
- Dutch oven with lid
- oven
- parchment paper
- razor blade or sharp knife
- baking sheet
- wire rack

## Tips

- The dough will be sticky — that’s perfect.
- Do not flip the dough again after creating surface tension.
- Place a baking sheet on the lower rack to prevent the bottom from getting too dark.
- Let bread cool for 2 full hours to prevent a gummy interior as the bread continues to set.

## Source

- Original video: https://www.facebook.com/reel/788566386937194/?fs=e&mibextid=wwXIfr&fs=e
- Recipe page: https://www.cliprecipe.com/recipe/6d53868d-be72-4f92-8dba-71e8c3809d95
- Extracted: 2026-03-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt