No Knead Bread Without Dutch Oven

Learn how to make no knead bread without dutch oven. It requires only 2 hours to have this amazingly easy artisan bread, so no overnight proofing, no long kneading times to achieve a loaf with a nice golden crust and soft crumb.

No knead bread without dutch oven sliced and placed on a napkin over a rustic table.

If you don’t own a dutch oven, then this faster no-knead bread recipe is for you! Is a family favorite, delicious, and made with very little effort.

Why This Recipe Works

  • Is easy: Like really! You just need to throw your ingredients in a large bowl, mix, shape, bake and enjoy.
  • Is quick: Compared to many homemade bread recipes out there where you need a LONG time to proof the dough, this recipe requires only 2 hours to make.
  • It requires few ingredients: No fancy ingredients, just flour, yeast, sugar, salt, and water.
  • You don’t need a dutch oven: You won’t need an expensive dutch oven or special pans to make this delicious no knead bread because is easily made on a baking sheet.
  • It can be customized: Want to add some texture? Mix in some chopped nuts, shredded cheese, or some rosemary.
  • Is perfect to gift: Is so easy to make, that this is one of my favorite bread to gift to my friends and family and everyone loves it!

Ingredients Needed

  • FLOUR: For best results, I strongly suggest using bread flour with at least 11% protein. If you want to use all-purpose flour, add a little less water than the recipe calls for.
  • YEAST: Use instant yeast.
  • WATER: Make sure is not hot, lukewarm water works best for this recipe.
  • SUGAR: Granulated sugar, is only a bit so no worries, your bread won’t taste sweet.
  • SALT: I prefer to use fine salt as it combines quickly with the dough. If you want to use coarse salt make sure to dissolve it first in the water.

How To Make No Knead Bread Without Dutch Oven

Place the flour in a large bowl. Add yeast and sugar. Pour in water slowly while mixing with a fork.

Mixing flour with water on a bowl.

NOTE: If you using fresh or active dry yeast, mix it with the water and sugar and let it rest for 10 minutes before adding it to flour.

Don’t over-mix the dough if you want a soft and airy crumb, using a fork is enough to combine all ingredients.

Mixing the dough with a fork.

Add salt and mix to allow the dough to absorb it. You’ll notice the dough has a sticky consistency (like mud).

Is ok, that’s how is supposed to be, so don’t worry if you see the dough sticks to the bowl.

Showing the dough with a fork.

Sprinkle the dough with 2 tablespoons of flour and cover with a clean kitchen towel.

Place the bowl in a warm draft-free place. My recommendation is to use your oven, just turn the light on to create a warm environment.

Let the dough rest for 1 hour and 30 minutes.

The dough covered with flour before the proofing.

You’ll notice some changes after just 30 minutes have passed. The dough will rise and create some sort of cracks on the surface, as pictured below.

The dough after 30 minutes of proofing with some cracks on top.

After resting time, the dough will have doubled in size.

The dough after proofing for 1 hour and 30 minutes.

Place the dough on a well-floured baking tray and sprinkle with a little bit of flour.

Using a floured bench scraper, roll the dough over a few times to give it a long cylindric shape.

Shaping the dough into a loaf with a bench scraper.

Now, generously flour your hands and twist the long sides a few times while stretching and pulling them out to make a long, loaf-like shape.

Shaping the dough into a loaf with the hands in a baking tray.

Sprinkle with a little bit of flour and cover the loaf with a clean kitchen towel. Let it rest while heating the oven (about 20-30 minutes)

How To Bake

  • Heat the oven to 465°F/ 240°C.
  • On your stove, bring to a boil about 4 cups of water in an oven-proof saucepan.
  • As soon as the oven has reached the right temperature place the saucepan on the oven’s floor.
  • Quickly place the bread inside and close the door.
  • Low the temperature to 400°F / 200°C and bake until golden brown on top, about 30 minutes.
Faster no knead bread without dutch oven just baked.

Enjoy this 2 hour bread with:

  • Puttanesca Chicken – Tender chicken simmering in a juicy tomato sauce, olives, and capers. 
  • Minestrone Soup With Sausage – A comfort Italian soup loaded with veggies and savored with Italian sausage.
  • Stracotto – An Italian braised beef with a scrumptious tomato sauce.
  • Mexican Picadillo – Picadillo is a dish prepared with ground beef, tomato sauce, and potatoes.
  • Spezzatino – A slow-cook beef stew with potatoes.

FAQ

What other types of flour can I use?

You can use All Purpose Flour if you have only that, but you will need to add less water or increase the resting time as all-purpose flour takes its time to develop the gluten.

What Yeast To Use?

I used instant dry yeast. You can also use fresh or active dry yeast but in both cases, you will need to mix it with water and sugar about 10 minutes before adding it to the flour.

Does Water Need To Be Hot?

Lukewarm water works better because it helps the dough to rise quickly. If water is hot it will kill the yeast.

How To Store?

Allow this faster no-knead bread to cool, then wrap it with cling film or aluminum foil to keep it from getting hard or drying out. Depending on the humidity of your kitchen room, it will last up to 3 days on the kitchen counter.

Can I Freeze it?

Yes, you can! We do it all the time. Cut the bread into slices then wrap 3-4 slices together with cling film or place them into zip bags and store in the freezer for up to 1 month.

Got any questions for making this Faster No Knead Bread Recipe that’s not answered in our FAQ’s? drops us a comment! We’d love to help.

No Knead Bread Without Dutch Oven.

Faster No Knead Bread Without Dutch Oven

author Maricruz
This no-knead bread without dutch oven requires only 2 hours. So no overnight proofing, and no long kneading times to achieve this loaf with a nice golden crust and soft crumb.
prep 5 minutes
cook 30 minutes
Resting time 2 hours
serving 1 loaf

Ingredients 

  • 1 ⅔ cup (250 gr) Strong flour (with at least 11 % protein)
  • 1 tsp (3.5 gr) Instant dry yeast (or 12 gr fresh yeast/half cube)
  • ¾ cup lukewarm Water (200 ml)
  • 1 tsp salt
  • ½ tsp sugar

Instructions
 

  • Place the flour in a large bowl. Add yeast and sugar (READ NOTES).
  • Pour in water slowly while mixing with a fork.
  • Add salt and mix to allow the dough to absorb it. You'll end with a sticky dough.
  • Sprinkle the dough with 2 tablespoons of flour and cover with a clean kitchen towel.
  • Place the bowl in a warm draft-free place and let the dough rest for 1 hour and 30 minutes.
  • After resting time, the dough should have doubled in size.
  • Place the dough on a well-floured baking tray and sprinkle with a little bit of flour. Using a floured bench scraper, roll dough over on itself a few times to give it a long cylindric shape.
  • Generously flour your hands and twist the long sides a few times while stretching and pulling them out to make a long, loaf-like shape.
  • Sprinkle with a little bit of flour and cover the loaf with a clean kitchen towel. Let it rest while heating the oven (about 20-30 minutes)

HOW TO BAKE

  • Turn on the oven to 465°F/ 240°C.
  • In an oven-proof saucepan pour 4 cups of water and bring to a boil on your stovetop.
  • As soon as the oven has reached the right temperature place the saucepan on the oven’s floor. Quickly place the bread inside and close the door.
  • Low the temperature to 400°F / 200°C and bake until golden brown on top, about 30 minutes.

Notes

If you using fresh or active dry yeast, mix it with the water and sugar and let it rest for 10 minutes before adding it to flour.
Nutrition Information
Serving: 1 loaf | Calories: 949kcal | Carbohydrates: 188g | Protein: 35g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 2338mg | Potassium: 365mg | Fiber: 9g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 0.04mg | Calcium: 67mg | Iron: 3mg
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