<- Go Back

One bowl dutch oven no-knead bread recipe


Based on the NYT no-knead recipe, simplified.


>- 430-435 grams of all-purpose flour

>- 4-6 grams of yeast

>- 6 grams salt

>- 345 grams of water, about 1 1/2 cups

>- cornmeal for coating the dough ball


>- large bowl with cover or plate

>- dutch oven

>- spatula

>- knife

>- wire rack


Put the first three dry ingredients together in a bowl, zeroing out the scale as you go. Next, add the water. Mix until shaggy. Wait for 12 hours or longer.


Use a spatula to fold the dough from the top and again from the sides. Slice the top with a sharp knife. Let rest for 15 min while you preheat oven to 450 F.


Pour cornmeal on top of the dough ball. Use a spatula to flip the dough ball and add more cornmeal. Add a light dusting to the bottom of your dutch oven. Bake covered for 35 minutes. Take the cover off and bake again for 15-25, depending on how dark you want the loaf.

Once you take it out of the oven, let it rest for at least 30 minutes on a wire rack.

🍞 Enjoy! 🥖

Bonus tip

You can mix tiny seeds into the dough at the dry ingredient stage or cover the loaf with seeds before baking. I like to use hemp seeds since they are small and nutritious.